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Have you tested the calibration of the hydrometer? Try it out in plain water. Both those readings seem like they are .02 too high.

Another way to thank him would be to bottle up one or two and drop them by

It's called a roach clip:tank:

your wife doesnt like you, does she?:mug:

What would you think about getting a brew tour for Big Boss Brewing? They do a brewery tour the second saturday of the month. If we cant get our s#!t together for january we have plenty of time until Feb.

And if it is at the same time....it's a wonderful thing

Seriously, she is. I fought her in UFC 13 and whipped up on her pretty good. check it out, good stuff:rockin: You just seatbelt the carboy/pail in real tight and drive carefully. The shaking isnt all that bad for the wort at this point

"Who Has Pickled their Brass Parts" ok I think there has been enough serious answers....can I giggle at this now heh heh he said "pickle your......" heh heh:D

I think I wil give OFlan's stout a try for st patty's this year....he seems like a good enough mick and it's gotten good reviews

If I remember when I bottled using the sugar directly it was a heaping 1/2 tsp of corn sugar into each bottle.

http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6874 this has a list attached

hey Framingham State grad here. living in the warmth now but still have family up there. welcome to the boards and happy brewing!:mug:

If you added water at the end to make up volume then your numbers( OG) may be a bit off due to inadequate mixing. Your calculations however, are correct. Also, the wateryness ( is that a word?) will go away when you carbonate. Carbonation can do wonders for mouthfeel

This is how I got the name for my Obi-Wan Kenobi's Succulent Pufferfish Brown Ale

Do I add the yeast to the glass like a wit or not?

If there had been active fermentation your yeast might be shocked. After this long though, there is nothing but clearing happening in your beer/cider. At this point, the cold will actually help clarify.

To clarify: The list is made up of the DANGEROUSLY drunk cities. These are the places you are most likely to do harm to yourself or others as a result of your dinking either through drunk driving or drinking yourself to death. The grades are the grades given out by MADD to those cities.

just to round out the background theory, the secondary is for clearing. Since it is a Weizen, it is naturally cloudy so no clearing will help

If the reading is 1.000 it is VERY done. usually beers end in the 1.010 to 1.014 range. It won't hurt to leave it a little to give the yeast some time to clean up after the party they just had but it is done fermenting. There is no need to add more yeast