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I hope so, it is a citra hopped amber with honey malt. I have only used this type of yeast before on a light ale, so I hope it doesn't dry out this beer too much because it is supposed to be somewhat sweet! Again, I just hope it doesn't dry this one out too much. I really didn't think about...

Great Ideas... I think I will order another fermenter. It is about to get serious around here.

Yeah I may have to get creative. Somehow I need to make them work together... So I can get more hops!

Just got a pound of Columbus, cluster, tettnanger, glacier, nugget, and willamette hops. Now what to do with them? Ideas?

Fermenting an amber with pacman yeast harvested from a growler of rogue yellow snow ipa! 60 degrees and still a healthy looking fermentation!

You don't need the burner right away. You can always use your stove.

You may want to start small and not buy advanced equipment until you know what all of it is for. Lots of brewing websites sell starter brewing sets that are great ways to get into the hobby. I started with one from morebeer but they are all pretty similar. Adding more variables before you nail...

Beersmith man that's all I have to say. Beersmith has baled me out of a lot of water volume problems. Sounds to me though that you just didn't use enough water in your boil for a five gallon batch.

Better bottles all the way. I understand the importance of being careful but I also understand the importance of Murphie's law.

I plan on getting oxygen to flood the headspace when i am out of japan, but other than that it has been shown that shaking it is the way to go!

In that case everything is ok!

Dude. RDWHAHB. It will be fine. Next time take your time and get your process down. Your beer will be fine. What you need to do is get it fermenting in a cool place and don't touch it. Just leave it alone. If you really really want an OG you can still get it, but my advice would be to just not...

No, that is the yeast fermenting your beer. You answered your own question when you said "not quite done fermenting". The yeast are now making a new krausen. The truth of the matter is that you do not need a secondary at all to make clear beer.

I know that this is a LONG dead thread... but how did it turn out?

You can even use that sediment to harvest more yeast from if there is a specific microbrewery that bottle conditions and uses a type of yeast you would like. IE Rogue with the pacman strain.

I may try this with citra hops. I would think that if you didn't over-do with the bittering because of the high alpha acids, the citrus flavor would compliment it a lot. Especially with the dry hop.

Like everyone else said, it is nothing to worry about. What you may have implied even though no one answered you strightforward: It is the yeast that carbonated your beer settling to the bottom.

More beer now charges about 30 bucks apo but at least they ship to it at all. A lot of places dont.

It is hard to get Pacman from Dead Guy. It is well known that dead guy uses pacman but if you have noticed the label does not mention this. Rogue beers that specifically say "Pacman Yeast" on the box are the easiest ones to work with. I made a quick starter and poured the dregs of a Rogue Yellow...

Good news for me! Thanks a lot! Yeah the funny part is not that it is too hot, but too cold. The fermentation is about 30 hours in and when I called my wife she said that the fermometer was at 56 degrees! I had her raise the temperature in the room. I am not sure how hot the internal...