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My beers are in secondary... Phase, and gave been fir almost 3 weeks... Primary ferm was over a month ago, in the house at a more manageable temp (mid 60's) for their first weekish. We did experience an early heat wave, where indoor temps got into the mid 70's, that is why I moved everything...

Thanks guys for the responses... A little update, I put this together on Saturday afternoon, put it in the garage with my beers. Topped it with an airlock filled with vodka, and didn't look in on it till Sunday mid-day... Wow, apple essence throughout the garage, and a gallon bottle of cider...

3 different numbers... Nobody saw that coming. I've brewed three extract batches so far, and all of my recipes have defined target OG and SG... So if your recipe came with a data sheet that gives target gravities, then use the mid point of that number and go with god! Your FG looks like...

Wow, is that wort being 10 degrees hotter true? As my garage is holdng petty close to 70-72 right now, which I felt was pretty good fermenting temps for my stout and hefe weisen... Should I be concerned with off flavor and other issues fermenting at these temps?

I'm a newbie, looking to migrate to partial mash, as I just bought a 5 GAL pot... And this info seems priceless in helping to convert recipes and move this direction with brewing. Thanks for the formulas and happy brewing.

Cant post pics yet... still building up to 25 posts. Took lots of pics of the brewing process, but no pics of the final product yet. Will have to do that this weekend, while I brew my fourth batch, and bottle batches 2 and 3.

Cracked open my first batch this weekend... this was brewed on April 23rd, 6 weeks seems forever... but it was well worth the wait. I passed the time brewing more beer and building up my brewing supplies and knowledge. Enjoy the wait and congrats on your first batch!

Finally served my first batch of beer this weekend. crisp hiss when opened, nice carbonation, good head and light lacing. overall very pleased with the first result. considering the numerous newbie mistakes I made, I am real pleased and all the taste testers agree its a decent beer! I've got two...

Decided to try my luck with a small batch of cider today, scored a 1 gallon jug of pure apple juice at whole foods, heated 2 cups of it on the stove, and added 3/4 lb of light DME, then cooled it, added some Safale S-04 yeast and mixed it all back into the jug. capped with an airlock and now I...

Very nice.

Welcome hiphops, I just started in april, and have 3 batches (15 gals) going... all at different phases, and have not even sampled a bottle yet... so be warned, if you like the brewing process, and really love beer, you'll need to jump upto a 5 gallon batch capacity. everything I've read, says...

Bit of an update; everything is fine with this yeast, I awoke to bull frogs down the hall... took me a minute to realize what was going on... thank god I setup a blow off tube, as it was raging, even scared the dog into hiding.

Your not alone Futureman, from one newbie to another, I've hit the panic button several times on my first 3 batches. And probably will for many more to come... it seems all my beers have behaved properly, cant wait to sample em.

I'm a new home brewer in milford CT, anyone in the area wanting to collaborate, bottle exchange etc, let me know. best regards, John

All is well, took 35 mins to get temp down to 75, that gave the yeast almost an hour to get ready to pitch... FG was spot on, and now I wait!

Initial panic has passed, cooling wort and allowing yeast to warm up and grow a little. Thanks for everyones patience and advise!

Newbie fail moment, brewing my Hefe right now, 10 minutes till boil is over, and realized the yeast is still in the fridge... Smack pack activated and warming in sanitizer... How long till I can pitch this? Any I'll effects with this mistake?

Thanks guys for the advise, and the great chart mightynintendo. I think I'm gonna just primary this for 2 - 3 weeks, then bottle. after that, I'll probably need to buy another bucket and carboy, as the brew bug's got a grip on me, and I wanna get more batches going.

Good to know I can go from primary to bottle on this one... I really should invest in another carboy. That raises another question, can a secondary be a bucket instead of a carboy? Attempting to answer myself here (gears turning slowly)... considering its only a process. Additionally...

I want to make a hefeweizen, but my secondary will be tied up for the next 3 weeks with my stout. Can i get away with fermenting in the primary only, considering hefes are so yeasty.