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It's alive... ALIVE!!!

You should bring the temperature down as fast as possible. I believe that letting it cool on it's own can leave it prone to infection. Someone correct me if I'm wrong

Thanks! Looks like tomorrow is brew day AND bottling day! :)

I made a variation of the White House recipe and have had it in a glass carboy for two weeks. Prior to that, I had it in a bucket fermenting for 3 weeks. I originally had planned to let it sit in the secondary for another week or so, but now I want to bottle it so that it will be ready for...

I plan on bottling in a week or two. Anyway, I was just curious if anyone has any pics of the finished product?

There seems to have been a tiny bit of activity as my reading is around 1.070 now as opposed to the SG of 1.074-5 I pitched two vials of yeast without stirring or doing much else as I was afraid to leave the bucket uncovered for too long. Lol

Long story short, I have a tripel in the primary with an OG of 1.075. It didn't show any signs of activity after adding the yeast one week ago. I added two more vials after confirming that the gravity was still above 1.070. My question is: should I consider today to be day 1 now?

My starting gravity was about 1.065. I added more honey after one week, so i don't know how to calculate the alcohol due to the change in ingredients after the first measurement. What do u guys think? How do u calculate ABV if u added more sugar after primary fermentation?

Sounds good. Still no activity, so ill take a reading today to see if its done anything. If not, I'll aerate the wort best I can and pitch a new vial of yeast. Quick question..how much yeast is too much?

oh, and I didn't aerate the wort much, apart from a messy pour into the bucket and a quick stir right before pitching the yeast.

I haven't taken a gravity reading yet because, as you guys mentioned, I feel it's still too early to panic. I just want to be preparred for the worst. lol I used Wyeast Belgian Abbey 1214 I haven't checked the seal on the bucket, but both bucket and lid are brand new. I'll check anyway...

I pitched the yeast on Saturday and have seen no effect at all as of today. I am going to wait until this weekend before getting some more yeast from the LHBS. My question is.. if the yeast is indeed bad, should I boil the wort again this weekend given that it's been sitting at room temperature...

So I added the extra lb of honey yesterday(was supposed to add it on Wednesday, but got home really late):o Anyway, I didn't remove the lid and added it through the hole where the stopper goes. Today, it is bubbling a few times per minute. I plan on racking it into a secondary next weekend and...

Thanks for your help and sorry I missed this. If I do add yeast, it will be the same strain that I originally used just in case.

That's what I thought, but for some reason started to get the feeling that he was following some odd set of instructions. I actually have a recipe kit that includes orange peel, albeit dried and not fresh. Raisins did seem odd though. LOL

Quick question.. Is this a kit that you bought? If so, did u follow instructions? Also, the ABV is determined after the beer is done fermenting. Your estimate was assuming that the FG would be exactly 1, yet that is rarely the case if what I've read is true. Feel free to correct me if I'm...

1.060 is considered a high gravity beer? Serious question.

I just made my first starter too. I thought about using it after 24 hrs, but it was going CRAZY. It even overflowed a little bit through the foam stopper! Anyway, I started it on Friday and just put it in the fridge today even though there still seems to be a little bit of activity. Next step is...

Since you said Carboy, I'm assuming that you're not going to use a secondary fermenter..? If so, why not use a bucket? It's much easier to stir the wort or use any number of contraptions to aerate the wort as opposed to shaking it in a Carboy. Once you're ready to pitch your yeast, take the SG...

It's a recipe by a LHBS called a "Belgian abbey". It calls for 1 lb of turbinado sugar during boil, but I plan to add another 2 lbs during the 1st 3 weeks of fermentation