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Can anyone shed some light on this question above? I'm wondering the same.

I'm sure I'll take all sorts of sh*t for asking something like this, but here goes. Anyone every played around with fermenting soda? I have a whole bunch of Canada Dry Ginger Ale, and some Belgian Ale yeast (from previous batch, no I didn't waste $ on this), and I'm about to move in a few...

Awesome, you guys are a huge help! I think you're right, I didn't mix when I took that reading. So thanks a lot. It's still going . . .

1# wheat DME, domestic red 2L 5.9# wheat/barley malt extract No grains

I must have messed up that OG reading . . . there's no way it could be that low. But now I really sound like an idiot, not sure how I could goof that up.

Yeah, I dunno why it didn't hit me earlier that something was wrong. Could this have been an incomplete boil? And because of that the sugars are breaking down much slower? Also, now this is really strange. I just drank the sample, and damn it was good, but it was a little carbonated! No...

Original gravity was 1037, I just tested it now at 1016. But I'm not sure just what FG I'm shooting for. So it can be bubbling and not fermenting? Should I wait a couple more days and then test again, and then re-rack if it hasn't gone down any farther?

I have a Belgian ale that I pitched on the 10th (18 days ago). After six days the fermentation was barely going, and I racked it. Then it picked up again, and its been going slow and steady ever since. It slowed down a bit more today, but not much. I'm planning on racking it again when it...

Thanks, done. This'll be an interesting beer, different yeast, different malt, different steep method. I've never swayed from a recipe this much. Thanks for the help.

Thanks a lot for your help guys, I really appreciate it.

There's some wheat malt in this brew, so this might be a bit strange being so clear. Okay, so basically I'll just set the room temp to 75 and shake well. Nothing more I can do right now.

Okay, so I'm brewing right now and realized that this Wyeast 1968 London ESB yeast package says "The Activator is designed to inoculate 5 gallons of wort (up to 1.060 SG) . . ." Okay, well this honey brew I have going should come out to 1.067. Should I be afraid that this yeast won't start...

I have a "Honey Steamer" recipe that says to steep the caramel malt grains overnight in cold water. Well . . . the weather's crappy and right now's a great time to brew, so can I do a shorter steep at 155*F so I can get on with this process now?

I've got the same problem. My sweet milk stout has very, very little carbonation after two weeks of bottling, with sugar carbonation. It tastes great, but flat. It's been sitting around 55 degrees, so maybe it was too cold? Also, I put twelve bottles in the fridge last night. If I take them...

Thanks guys, you're all a great help. So it sounds like I should just get two buckets and a carboy if I plan on brewing more than one at a time, in fact maybe even two carboys for that, but I think I'll hold off on the second carboy for now. And I should get the hydrometer, will do. I'm ready...

They have a "Bottling pail / 5 gallon with spigot" for $8 more. So you recommend a hydrometer over a stick on thermometer? They have that for another $8 too.

I'd like to start brewing, and I'm kinda overwhelmed with all the equipment needed. Can anyone recommend a decent starter's kit? I want something that I won't need to upgrade too soon, something that won't limit my brewing options, and something so that I can have two batches brewing at once...