Well lets start this off right this is my first batch
I bought the $200 home brew "deluxe" kit with all the bells and whistles
I must say cleaning the carboys was a pain in the A$$
but I am one week in to this batch and I have transfered to the secondary
fermenter after 4 days ( I now know that it is not really needed , thanks to all for your great information to the other members of this site,) none the less I took a gravity reading during the transfer
I started with a .035 ( .036-.040) was what the label stated on the can of malt extract the wort didn't taste very good
here is where I made my first mistake...
I didn't strain the wort before pitching the yeast (nottingham)
the wort temp was about 90 deg when I pitched, oops
it took about 24 hours before I saw any real action
then it went wild, thank that person that figured out the blow-off tube idea!!!!!!
by the 4th day there was a crust so great that I had to call my local HBS,
they told me to go ahead and transfer it to the second carboy if not I might get an explosion from the crust plugging the blow-off tube.
So I did at that time I pulled off a sample for tasting and to read the gravity
.022 was the reading, again it was not very tasty
here is where I am going to need a bit of help
the HBS told me to add 1TBS of cane/beet sugar
to the carboy
(was this good info?)
Then all activity stopped 0 bubbles in 15min.
so I called the HBS again they said that I could add a bit of corn sugar to try to wake it up
and I did (1TBS in 6oz warm water )
here it is about 5 hours later I still see no action so I pulled another sample for a gravity reading, and it is .024,
I am wondering if there is any info some you SKILlED Brewers could offer, other than leave it alone
I will say that the beer tastes really good right now