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Ok, update time. After 24 days in the fermenter at an average temp of 69 degrees F, I took a gravity reading and it's only down to 1.030. I was a bit surprised to find it there and not closer to 1.000. I tasted it and it tastes good, just really sweet. I still have some minimal signs of...

Agreed. I ferment in 5 gallon glass carboys and I've taken to wrapping a jacket or sweater around the carboy (my SWMBO calls them E.T.). Not only does it help keep the wort from the light and help it maintain a consistent temp, but it also keeps me from obsessing over it and watching it all...

Another thing you may want to add to your list is, discover a way to get the SWMBO on board. It will make your obsession much more manageable. :)

Hahaha....I did the same thing. I bowed my head in silence for a moment after I caught my breath, then proceeded to read the just kidding part. Well done phrogpilot73, bravo. :)

As hard as it is, you just gotta be patient. I did the exact same thing on my first batch, I was checking on it every hour or so. Thankfully, it started fermenting fairly quickly, but as you've read, it can take up to 72 hours, so just calm down and be patient. :) What I've found (in my...

I just brewed an Oatmeal Milk Stout and used WLP002 and noticed the same thing. The yeast was chunky. It seemed odd, but I pitched it anyhow and it's fermenting like a champ. Prior to this batch, I've been using WLP028 (Edinburgh Ale Yeast) and it's smooth and creamy, so it did seem kinda...

And if you are unfortunate enough to have bought one of those cool ceramic stove tops, don't even try a full boil, cause it won't work. I can keep a rolling boil on 3 to 3 1/2 gallons by using the front, back and bridge elements, but that is about it. Much more and I can't sustain a good...

Haha, Revvy, your awesome. :) Thanks for the perspective check. What made me ask that question was Pelikan's statement that a 5 gallon batch should have a 1 liter starter. My initial thought was of a stuck fermentation due to pitching too little yeast for the amount of sugars in the wort...

I noticed the same thing on my first batch and it was a dark Scottish Ale. When I tested it after about a week and a half, I was kind of disappointed because it tasted watery and kind of "sharp" or "punctuated" (for lack of a better term). However, after another couple weeks in the fermenter...

Is it too late to pitch more yeast? I wouldn't be able to get more yeast until at least tomorrow, meaning the beer will have been brewed at least 60 hours and fermenting for at least 48 hours prior to pitching more yeast. What would be the effects of pitching more yeast part way through...

Just as an update, fermentation started at 12 hours and after 18 hours, is going well. I'm guessing that I don't need more yeast?

Thank you, that is about what I figured. That being the case, should I have pitched extra yeast? I used White Labs English Ale yeast. The bottle says that if I start with a gravity of 1.070 or higher, I should pitch two tubes, however, the fermentable gravity only seems to be 1.060. So I'm...

I just finished brewing (I really need to start earlier in the evening) a Milk Oatmeal Stout. I added 1 lb of Lactose at 10min left in the boil. After putting the wort in the carboy with the extra water, my gravity reading is 1.070. I'm wondering how much of that is due to the lactose addition?

So is clarity the sign of finishing on this mead? I ask because mine is getting clear and it's only be in the fermenter for a little over a month. My ambient temp has been around 69 degrees, so I don't think the temp is an issue.

I put together my first cider two nights ago. Recipe: 4 1/2 Gallons of Tree Top Apple Juice 2 Cans Apple Juice concentrate (no preservatives or additives) 1 lb Dextrose (to help boost ABV and dry it out a tad) WLP028 Edinburgh Ale yeast The gravity reading after mixing and aerating...

Well, I have two fish tanks, so I am familiar with siphoning and figured this would be a no brainer... Guess I should have done a test run first. doh!

Yeah, that is a good point. I'm in a winter/holiday mindset and spiced sider sounds good, but by the time this stuff is ready it will be close to summer and may not go over as well then. Thanks again for all the good info.

Cool, thank you so much for all the good info. So here is what I'm thinking; 5 gallons of apple juice 2 cans of concentrate (to help retain the apple flavor) WLP028 Yeast 2 Cinnamon sticks (to add a touch of spice) What do you think?

HAHA! That is awesome. I think I need to print that out on some labels and just paste all over my HB kit.

Yeah, I definitely think I will get an autosiphon. After the issues I had last night, I can't see not having one. The hose isn't the right size, it's just a tad bit to big. It went on fairly easily, but I attributed that to the fact that the tube was full of star san. I dunno, in...