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yea missed the decimal point

I re-hydrated the yeast in warm water (cooled from boiling) and spooned some wort in about an hour before I pitched it and saw it moving around abit.

Its sitting at 1051 down slightly from my OG of 1.053 smells the same as when i put it in the bucket

Im sitting at 48 hours since yeast was added and still no activity if i dont see anything by tomorrow should I re-pitch?

yea not overly concerned about that think i was able to get it down fast enough to be a non issue, i know what i need to do differently next time for the cooling issues gonna make a wort cooler for the next batch and have more ice on hand. I started the yeast before pitching it so i know its...

I ment 170 in the first post. measuring in F

i have one of those plastic fish tank thermometers attached to the outside fo my bucket its at 77 right now so its going down slowly. new thing i noticed is the airlocks behaving strangly, if you fill it up to the fill line it'll get sucked into the bucket, could the neg pressure be due to the...

its in the sink with a wet tshirt and cold water im in the process of making ice to throw in

im trying to get the temp down but its not cooperating

Temp while I was steeping was 70ish for 5 min or so, added my extract early before the wort was boiling and i pitched teh yeast too warm. Did i break teh beer? Actually not overly worried hopefully things work out well and its stuff I to work on for teh next batch.

preps taking abit longer today because i decided to mark the pot at the 2.5 and 5 gal lines, so i filled it to 3.5 hit the waterline with a punch to mark it then did the same at 5gl which should make it easier to get the batch back to 5 gal after the boil. almost done sanitizing just gotta fill...

I'm getting ready to cook my 1st batch tomorrow, and want to make sure i haven't forgot any important prep steps. Anyone have a pre brew checklist? Im gonna sanitize everything tomorrow morning and I've just finished boiling water in the new AL pot to build up an oxide layer. Slightly nervous...

thanks guess ill move it

checked the temp in that closet its about 90 with the door closed (85 if i leave the door cracked) should i try to get the temp down abit or will fermenting at 90 be fine

got a closet with a water heater in it that's generally significantly warmer than the rest fo the house think i'll stuff it there Got it started been about 20 min and no bubbles, guess ill jsut check it again later. NM its just barely starting now.

there a recommended temp range or just throw it somewhere dark and forget about it?

Like before star-san or bleach? With all the concern over infection how did they manage to actually make beer in the old days?

shouldn't the cherries be prepasteurized when they were canned/bottled? so if you sanitize your blender and use an unopened can/bottle of cherries I'd think you'd be fine.

I heard it was one of the better kits out there and I'd rather spend a little extra to get started with decent gear. I don't like buying stuff and a couple months later having to replace 1/2 of it because its unserviceable.

so plan on 20-30 days in the fermenter and 3+ weeks in bottles thanks one thing i've been wondering is with all the emphasis on sterilization how the hell did people in the middle ages end up with drinkable beer?