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Moving to a secondary won't hurt, but I'd wait an extra day or so longer. Also it only takes a quick trip to pick up another hydrometer so you're sure.

You've been brewing kits, aren't most of them extract?

No white fuzzies, 2 peaches I noticed this morning were colored brown and greenish, I'll take a pic tonight.

I was told if I had blanched and frozen them, they wouldn't need boiled....... let me find the post. https://www.homebrewtalk.com/showthread.php?t=32110&highlight=fruit

If it looks worse tonight, I'll rack it into another carboy without disturbing the fruit.

I think I'd take one for the team and break one for a girl jumping around with her shirt off... Unless her weight was shaking the house causing the glass to fall...

Last night I racked my Cream Ale on to 4lbs of cut frozen peaches that had thawed to room temp. This morning I checked and the peaches had floated to the top and I could be imagining things but it seems that there may be mold growing on the top of some of the peaches that are above the surface...

OG was 1.040, yes, it was corn sugar. I'm positive it's not finished, it tastes very sweet yet. I was thinking the same thing about tossing it in a secondary for a few days to see if it will finish off. If not, I'll repitch some yeast.

1.080 red ale? wow

That doesn't really explain a higher SG, it just gives your yeast a head start.

No starter, but mine fermented for a week very nicely, now for the last 4-5 days it's been stuck at 1.020

Wow, same problem here. 1 can of Coopers Wheat Extract 1lbs of Wheat DME 325g of Corn Sugar White Labs California Hefe Yeast Topped off with 3 gallons of cold water and, yes, it was aerated. Stuck at 1.020 for 4-5 days

I usually end up with about 44 12oz bottles when doing a 5 gallon batch I doubt 3 less bottles will hurt, you should be fine.

Just thaw a couple pounds, boil? and rack in secondary for a week or so? Thanks!

Last weekend I made a PM Cream Ale. Now my first thought is to brew this and bottle it so I know what the base recipe tastes like before I start adding things, but I'm inclined to add oranges to the secondary to give it a nice summer refreshing taste. What do you guys think? Should I? To add...

Micro places in our area are becoming a "fad" for the upper class. It's allowing for poor beer to passed along as good micro brew, but it's also getting more people aware of beer past BMC... take the good with the bad I guess.

Maybe I just got an old case of bottles? Hmm, maybe I'll stop back in and talk to them. The Amber was way above in flavor, but the flavor was "off", tasted burnt.

I didn't want to name names, but yes, Troegs. Stoudts and ABC have great beer. I've had ABC flowing through my veins for the last 10 years almost. And actually I saw Stoudts was named as one of the best places for micro brew in the US on Food Network last year.

So I finally stopped in at a local micro brewery that has been in business for quite sometime and grabbed a sample case of their beer. Wheat, Hopped Amber, Nut Brown and Pale Ale. Needless to say, I was very taken a back out how crappy the beer tasted to me. I've made all these beers this summer...

Rubbing alcohol near my valve??? I think not!!! It burns enough when I pee... ;)