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You need patience. Your beer won't be ready for a while. Let it sit in the bottle for a month. Porters and stouts get better with age.

Let it go. On a day or two, fermentation will slow to a crawl.

Yeah, it's Brett contamination, just as dannyhawkins said. As said, just monitor the beer via tasting. Hopefully it doesn't affect your beer at all. Funny, after a quick read of your post the first time, the first thing that popped into my head was you had a spider in your beer. I'm glad I...

White webbing and white balls? Was this all over the top of secondary or in one corner? How long after you transferred did the webbing appear? White balls? Did any of this webbing/balls get into the beer or bottles? I have an idea, but want your answers first.

Best bet is to bottle it and let it rest for a while. Age mellows flavors, so possibly that band-aid taste might subside enough for you to enjoy the fruits of your labor.

Sorry for jumping in late - but was curious of your temperature on your beer changed. Warmer temps can make some the carbon dioxide come out of solution, thus making it seem like there is activity.

It's a combination of alcohol which should kill any threat of mold (foreign yeast is a different animal) and the carbon dioxide atmosphere.

^ ^ What he said. Once the yeast has been added, you should leave final volumes alone. One of my first home brews was a pale ale. I listened to some "misguided" advice and added water to secondary to get final volume of 5 gal. The beer was watered down and had lost a lot of flavor.

Added cacao nibs to Milk Chocolate Stout and just brewed a Wheat (to ultimately be a raspberry wheat). Time to wait.

Yesterday I started a milk stout from NB. The sound of carbon dioxide exiting blow off makes me happy. Almost rhythmic enough to make me fall asleep.

Best thing to do is experiment. Take a reading after removing chiller. Then take another one after adding top-off water. See how much your OG readings differ.

Right off the bat, letting it sit in the primary for only five days is too premature. Since you started with a high OG, it's going to take a while for the yeast to do its thing. A slowing of visible activity is not a definite indication of complete fermentation. I would recommend at least two...

Congrats on 4th place.

Sweet. I'll check my PBW2012 app and of I'm in town, I'll try and grab tix.

Where is the competition being held this year? Last year they had it at Jose Pistola's and the space was tight. Great brews by the home brewers. I'm 50% sure I'm

And then I realized I am dum.

To all, Thanks for reply. And being that I was half asleep on the train typing that message, I will try to remember its "quaff", not "chaff".

This is my first attempt to use specialty grains with an extract kit. I know HOW to steep, that is not my question. The specialty grains came in a bag pre-cracked. In the bag is some quaff (tiny bits that resemble powder, in a sense). When I add the grains to the mesh bag, I'm sure that quaff...

A few notes - My first beer was over-carbonated as well. It will mellow out over time. I brewed an altbier. 3 weeks after bottling, meh. 6 weeks after bottling, better. Just be patient. What was the final volume? My issue was I assumed 5 gallons for my final volume before adding the priming...

Most home brew stores should have someone working there who knows beer. If you explain what you want to brew, they should help gather everything you need. If you do order online, call and speak to someone who can help. Don't be shy to ask for help, most of these guys love to assist.