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What was the OG supposed to be before you added the cocoa powder and what was the FG supposed to be? Rouse the yeast and warm the fermentor a bit. But I think maybe you added a bunch of unfermentables and you have reached your FG. Give it a couple more weeks.

Just let it do its thing.

You posted you SG while I was typing. I think your okay. Take a peek through the hole in the lid for the airlock if your really nervous.

What was your starting gravity? Its possible the majority of the fermentation occurred quickly and now the yeast are just cleaning up. Its hard to see what's going on because your using buckets. You had airlock activity so I think its okay. Push down on the bucket lid and see if the airlock...

Why do you think it hasn't reached FG?

Yeah, listen to Yooper. Look into a swamp cooler to keep your fermentation cool. One thing new brewers don't realize is the suggest temp for fermentation is the temp of the fermenting wort not the ambient temp. A good fermentation can raise the temp of the beer 5-10 degrees above room temp. The...

Thanks for the replies. I really think it got infected when I opened it. I work in a feedmill and I opened it before I took a shower. It really looks like a yeast fermentation going on in there. The reason I take a "wort stability test" (I like that better it sounds more sciency) is to check...

I brewed last Friday and took a contamination sample without yeast in it. On Tuesday, the sample looked clean and there was no pressure in the jar. I used a mason jar and tightened the lid down. I opened the jar to have a smell and it smelled like wort. Today, there is what looks like krauson...

Yeah, with an OG of 1.070 you needed a starter with a good vial of yeast. You may have had a bunch of yeast die before you pitched and it took the rest a while to grow more yeast to start fermentation.

A kick ass one?

Sounds like you had normal beginner problems. Trying to do a brew different from the "standard" 5 gallon batch is tough because you have to learn if as you go. I think your beer should be fine. Just make notes of the problems you had and try to think of ways to solve them before your next brew...

I agree with Nukebrewer, I would just suggest feeding them a little bit of wort a few hours before pitching to get them ready to go. I do this every time I brew.

What styles do the craft brewers make?

Not to steal this thread, but how is the commercial beer in Japan? I recently read an article about some good craft beers coming out of Japan. Just wondering.

It's getting to beer stout time. I would suggest a nice cream stout or perhaps a chocolate porter. By the time you brew and age, these would be good beers to fight off Old Man Winter.

5ozs maybe a standard amount of sugar they put in their kits. You can use table sugar, you'll have to make sure that is figured into your calculations. Make sure you know how much beer you have in the bottling bucket before you boil up the sugar. Sometimes you get way less beer and you end up...

Just sounds like you didn't have a very vigorous ferment.

Sounds like you are on the right track. 1 hour to cool your wort with a chiller seems like a long time. How fast are you running the water? The water should be coming out slow and hot. I chill my wort down as far as I can with the chiller then I put the pot in an ice bath to lower it to pitching...

Did somebody ask about doing a secondary?????

You don't need to worry about controlling your temps now. The off flavors from high temps is produced in the first 3-4 days, so your alright. Just leave it in the cooler so the water will buffer against drastic temp changes. The higher temps now will keep the yeast moving and cleaning up your beer.