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I am also very new to HB but I might be able to add a bit of help here. I agree with everyone else concerning the fermentation. Let it go, be patient. As for the OG. This just happened to me and here is what I researched and the experienced guys here told me. #1 - I assume this was all...

That slurry mixture will give you a high reading due to the "Heavier" nature of the slurry/wort mix. Clean and sanitize a thief or good ole' turkey baster and take a sample if you are worried.

Welcome Cublime. Good to see another Steeler fan around. Yinz just dont understand! I live just a bit north. Anyway good luck with the first batch! BTW- There are several great Home Brew Shops in the area. One on Babcock Blvd and another in Portersville on 19. There are a few others but these...

After all of the input I am leaning towards an off SG reading. My thief is short (yeah I know - thats what she said) as the shop did not have the longer ones in stock and I can only get down about 3" in the 6 gal carboy. As you guys stated ^^^^^ the heavier wort was prob on the bottom. I did not...

ok. But I want to start another batch and would rather use my 5 gal carboy for a secondary and the 6.5 gal for a primary on another batch.

No. The easiest and first check to make is make sure the lid did not become jarred loose when moving the bucket. This can be an issue when using buckets.

ok so how does one figure out what est OG should be? Computer program I assume or is there a list of grain/extract SG's you can go from?

Thanks for all the input and help. TBH I am not worried a bit. The beer tasted great with the sample for my SG reading last night. I was just curious as to what to do next time it happens or what to do, if anything to prevent it. Again I am brand new and just trying to absorb and learn as much...

Thanks! I did use top off water but that was what the recipe called for. So just add corn sugar to raise the SG? I know most that is food for the yeast but will there be any flavor change with the addition of the sugar?

I just love this forum! Everyone is very dedicated and loves to help us noobs out. So here is my next question. I just did my first batch 7 days ago. The partial grain kit was a Lager at Ale temp Oktoberfest. The est OG was 1.055. When I transfered to fermenter I took a SG reading and got...

Thanks, I just wanted to make sure there was not an Aluminum keg. I want to keep everything SS. I plan to do a temp. gauge and recirc fittings as I move towards getting a pump, a dedicated mash tun and a sparge water container with sight glass and temp fitting.

I am getting ready to make a second batch and want a bigger brewpot. I am also going to slowly acquire/make equipment to move to all grain. I am a DIY'er. I see a lot of you guys/gals using old beer kegs. Are all beer kegs SS or are some aluminum? If so which are recommended for brewpots...

Another Pa. Home Brewer, sweeeeeeet! Welcome and Good Luck!

We use a wood burner that is on the first floor so my basement gets pretty cold. I would say around 45ish on the avg. My plan is to finish in the secondary there until I get set up with a fridge to lager in.

it is safelager-33. And thanks for all the help. I'll take as much as you guys can throw. This is my first attempt and probably should have done something less confusing. I do think I really am going to like this new hobby. I have wanted to brew for years but never really thought it so easy...

The recipe called for an initial wort of 2.5 gal h20 with 3.3 lbs. Munich LME, 3.3 lbs Pilsen LME and 1lb. Pilsen Light dry DME. Then topped off to 5 gal after transfer to fermenter. All ingredients came in a kit boxed up by the HBS.

Ok. I understand that lagers ferment at cooler temps. but is the info I got at the HBS correct in saying that this Oktoberfest ferments at ale temps when the yeast(lager) packet says 51-59 deg F? Do I stay with the 68 or go cooler? ATM 12hrs after pitching, its approx. 68 deg with a...

PS - As of now (10 hrs after pitching yeast) It looks to have a nice trub and about 1/4" Krausen with a bubble or two moving through the lock every now and again.

Ok I made my first home brew. I chose an extract/specialty grain recipe(kit) from my local HBS. This is where I am a little confused/concerned. My wife really likes Oktoberfest styles of beer. The co-owner of the HBS assured me that the recipe they box, in store, uses Lager yeast but ferments at...

Hello all. I am a brand new home brewer. Actually I will be attempting my very first batch tomorrow. I am a firefighter by profession and enjoy the outdoors and a good beer of course.