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I used an online beer calculator that someone on here suggested. I figure the beer will take 3 weeks total before bottling, but I was under the impression that the fermentation is done anywhere between 4-10 days. I was wondering about the FG being reached after about week so that I could dry...

Checked it today (it's been 8 days). 1.024. Seems a bit high, especially since the OG was lower than anticipated.

Ok, I may not be able to get to it for 3 days in a row (as suggested) to check to see if the FG stays the same. I was thinking that if if just hit the projected number I'd be good, but the OG didn't measure out as per the beer calculator I used. Basically, according to my ingredients, I was...

:wipes brow: Ok, that's not so bad...I was thinking it was going to be all jacked. Again, I guess I shouldn't worry so much!

Ok, this is a shot of our airlock after 5 days of fermentation at 65º. Could someone please let me know what the hell this is all about? It doesn't look good to me, but then I'm a newb, so what do I know?? :cross: I just want to make sure things are ok...or if emergency action needs to be...

Much obliged.

Thanks, man!

Basically, outside of guessing and/or looking at bubbles in the airlock, how does one tell when fermentation is complete? Do I open the primary as soon as I see no bubbles and siphon a bit off and take a reading with a hydrometer? I'm flipping back and forth on whether or not to rack to...

Ok, I'm sure this issue has been discussed ad nauseum, but I'm curious about racking or not racking now...especially as it applies to this yeast. I originally planned on racking after 7 days, and dry hopping at that time and leaving it in the secondary for 2 weeks or so. I am now having...

I'd repost in a new thread w/ title specific to "no krausen/no activity" or something like that - should grab attention faster!

^What temperature was the wort at when you pitched? Rehydrating dry yeast in previously boiled warm water is what I did with the kit recipes I made...no issues with that. But it seems that in regards to wort temperature, and I'm certainly no expert, there's a widely varying range of temps in...

well, I'll be a cat's ass - word from my cousin is that airlock is bubbling...1 to 2 per minute. You guys were right -> guess I won't stress quite as hard from here on out!

I'm 99.9% sure that it was indeed the Direct Pitch Activator pack. OG was ~1.060. Thanks for the votes of confidence - would hate for this not to turn out.

Ok, regarding a topic being discussed in another thread ( https://www.homebrewtalk.com/f163/london-esb-1968-a-278933/ ), I need some advice ASAP! We pitched one packet of London ESB 1968 into our wort last night without a starter. It looks like 2 packets would've been the correct move, or...

can I just add another tomorrow, which will be about 48 hours after the first pitch?

Ok, so I only used one pack at 100B, and from that calculator, I probably needed two. Am I screwed? Will this thing ferment or not!?! ^Also, to answer your earlier question - my name's got no relation the band, it's a take off my old music production company of the same name (Mountain Goat...

Will definitely look into that, though from what I've been reading, liquid yeast is far superior... Can I do a starter in one day? I thought I saw in the Palmer book that 3-4 days was necessary...

Interesting stuff. So say fermentation doesn't take off tonight (after 24hrs)...what should I do then? And what is this standard pitch rate?

Why would they make yeast with nutrients in the pack if they don't work?

^That's good to hear. @ thegerm - I'm pretty new at brewing, and time happened to be a consideration on this batch. I'm just moving from kits to extract partial boils; eventually I'd like to move on to starters/full boils/all grain, but I'm not trying to go from never having done something to...