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Take your FG reading, and compensate based on that sample's temp, not the temp of your first reading.

Rack it. When done properly, transferring to secondary proposes no risk of oxidation or infection.

It's probably ok. I've used frozen yeast before, just make a starter beforehand.

If it it really is a water profile issue, it probably won't fade. Ask your municipal water works for a mineral analysis or send a sample off to Ward labs.

Does everything taste fine? No off flavors? Bacteria can consume the leftover sugar that Saccharomyces leaves behind, and dry out the beer.

mpenn35, Thanks you for the compliments. I am the manager at GF and it's good to hear that we're hitting the mark. Please let me know when you're in next and introduce yourself! Bill

It's all about surface area. You've got a ton of surface submerged in the beer with an immersion chiller, and copper is REALLY effective at transferring heat.

Next time, check your gravity before you bottle. Your hydrometer is your friend!

Cara Aroma might be nice. Also, there's something called patagonia that I've heard of that should be a sub.

I manage a homebrew supply.

There's absolutely no reason that an average gravity beer should take more than 7 days to reach FG. Now, if we're talking clarity or flavor development, that's another story. Bottling in seven days should not result in bombs if you pitch the proper amount of yeast and oxygenate your wort.

You'll want to chill it as fast as you can, THEN transfer to you fermenter. It's not a right or wrong thing, it just reduces your risks.

IF I were in the market for a reader, I would consider the iPad. Just keep in mind, Apple didn't design it to be marketable to everyone. With that in mind, I believe that it will still affect the landscape of mobile computing.

I've kept crushed grains for a couple weeks, stored in my refrigerator.

Not familiar with Notty, but they won't kill each other.

Without starting a huge debate on this topic, I would want to get my beer off of the trub within 12-14 days. Any longer than that and you will start to get some undesirable effects from yeast autolysis.

But don't we need to take into consideration the life cycle off the yeast? Only during respiration does a yeast cell actually take up any free oxygen. Since respiration only lasts approximately 4-8 hours, and considering that he is in day three of the process, it seems unlikely that much...

Rule of thumb is not to add water during fermentation because of oxidation and spoilage. If you need to dilute your beer, do it at bottling or secondary, and exactly the way you did: boiled and cooled.