Originally Posted by Kazakaz
Thanks for the responses guys. I probably didn't stir the wort enough, just poured it in then took the reading. I probably should have taken another reading after giving it a good stir before putting the yeast in. I checked on it this morning and the airlock is bubbling away. I just got a little paranoid this being my first brew.
At this point, just go by the estimated numbers from the recipe. Make sure it sits at a bare minimum 10 days in that fermenter and that all airlock activity has stopped before proceeding to the next phase. (10 days is a good rule of thumb. This can be shortened but until you are really in tune with the process play it safe)
Ooh wait. I just re-read. You have a very high gravity Ale there. Do you have a secondary? That thing is going to chug along for some time and if you can it would be nice to transfer to a secondary to finish out the fermentation and allow some bulk aging and settling of the yeast. If not it isn't critical, but what is critical is that you hit at least close to what your yeast strain should be giving you in terms of attenuation. What strain yeast was it? Begin looking up threads on "stuck fermentation" so that in case you run into this problem you know how to proceed.
Now I am really confused. A Nut-Brown at 1.14 is like an Imperial Nut-Brown (not that I have ever heard of such an animal). Are you sure of the numbers? Is this measurement to be taken prior
to adding in the water (like alpo mentions)?