hydrometer?

When do I take a sample and use the hydrometer? I have been reading and do not understand if I should get a reading before I pitch the yeast, or what?Britten

Take a sample after the wort has cooled and before you pitch the yeast. Be sure to adjust the reading for the temperature.

I take them at the beginning, before pitching the yeast (this is the OG- the original gravity), then before racking. If I'm making wine, I check to see when it's ready for secondary, usually after about 5 days. If I'm making beer, I just check it at the beginning and again when I think it's about done. If the SG stays the same at the end (or is where I expect it to be), then I know it's done.

...strange, its not going up or bobing to give a reading?

After you put the wort in your fermenter and top it up with water to 5 gallons, mix it thoroughly and check the temperature. At this point, take your first gravity reading. If your temperature is above 60* F, make sure you correct your reading for your temp, then pitch your yeast and attach the airlock. After 5-7 days have elapsed, take a series of readings over 2-3 days to make sure fermentation is complete. This will also give you the ability to determine the alcohol level of your beer.

Dilligas said:

...strange, its not going up or bobing to give a reading?

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What do you mean exactly?

wait, its saying gravity at 60 and the temp is 90

Dilligas said:

wait, its saying gravity at 60 and the temp is 90

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90 is pretty high- can you cool that down before you pitch your yeast? An ice bath or water bath in a cooler, or the bathtub?

What are you making?

Dilligas said:

...strange, its not going up or bobing to give a reading?

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fill the test jar (or the cylinder the hydrometer came in) and gently drop the hydrometer in. Make sure it's floating and not touching the sides. Where the level of the wort is is where you read the SG.

I have pitched the yeast at 80, and have a chiller bringing it down to that temp. A holiday ale it says. I got my kit and this blend and a Irish Stout came with it. The Stout was what I am bottling this week. The holiday blend is:
9lbs Amber Malt Extract
2lbs Amber DME
4oz Special B roasted Barley
1lb Caravienne
1lb Caramel pils
2oz Fuggle hops
2oz Mount hood hops
1pkg Windsor yeast
3/4c corn sugar

11 POUNDS of amber extract?
2 POUNDS of hops?