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Now it's easy to see what happened. Taking the pre boil sample from the bottom of the kettle is the key. The wort wasn't mixed so you sampled the first runnings. There had to be a simple explanation. You can't defy the laws of physics.

PJs. It's 2AM and I couldn't sleep. Thinking about having a couple of beers and trying again.

Fermonster lids are notorious for not sealing well. You likely have a small leak. When the fermentation was very active there was enough CO2 being produced to both leak out and bubble in your blow off flask. Now fermentation has slowed enough that it can all escape through the leak which offers...

I have a Keezer, A side by side normal food fridge, a dedicated fermentation fridge, a mini fridge for yeast storage and a small chest freezer that sometimes handles excess hop inventory.

If you topped off with water before the post boil reading you didn't get a good mix. Other than that. you either had a bunch of break material/hop residue in your later sample, misread the hydrometer or relied on temperature conversion tables for the samples. After a very few degrees from...

Absolutely. Adding 1 lb. of sugar to 1 gallon will raise the gravity by .046. Making a gallon with 1 lb. of sugar will produce a higher gravity solution, which is the opposite of what the OP's result was.

Suspended sugar and dissolved sugars will yield different gravity readings. I doubt the sugars are fully dissolved. Also, if you're pouring a sample into a hydrometer tube you're likely getting a less dilute liquid than that in the bottom of your primary vessel.

You can bottle from a keg. Shelf life will depend on your sanitation and how much O2 you introduce when bottling. Purging the bottles with CO2 and filling with something that reaches the bottom of the bottles is key to O2 reduction. Pressurizing with CO2 while filling is even better. To maintain...

I agree on the Fermonsters and would recommend the ported ones.

While the IBU number may be high, it's the perceived bitterness that counts. With only .5oz. of Simcoe at 60 and the remaining hops at 5 or post boil, the perceived bitterness should be quite reasonable. Most of what you'll get out of the hops in the kit is flavor and aroma. The calculated...

Intertap offers faucet closure springe that work really well. They also work well on my Perlick faucets. They fit inside the faucets and make them almost difficult to open.

And if Brix is facing you, it's the same a Plato out to 3 decimal points. That gives you some pretty good odds of a good reading the first time :)

You have a very healthy looking fermentation going on. Fermonster lids are notorious for not sealing. Trust me, I have 2 of them. Just before you sanitize the fermenter, coat the rim with a bit of keg lube. This will help it seal if you tighten the lid firmly. Another thing you really want to...

This site will walk you through the software: https://accidentalis.com/brun-water-spreadsheet-tutorial-free-edition/

Just trying to make it "easier" to understand :)

CO2 goes into solution much easier at lower temperatures. At 10 psi and room temperature you're grossly under carbonating. If you want to carbonate at room temperature use a carbonation chart to find the proper pressure for the temperature and carbonation level you want.

If it turned milky and lighter it is fermenting or finished fermenting.

Quite often starters show no signs of fermentation, especially on a stir plate. The only way to find out for sure if it has fermented is with a gravity reading.

Relying on mother nature can be risky. I'd prime it with about 1/2 the sugar you'd use if bottling, purge the head space a few times and keep it inside. When you chill it down it'll be all carbed up and ready to serve.

No problem. Thanks for the tip about AIH. Will be checking them out.