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I wouldn't worry about being off on the OG by .005. Extract batches are notoriously hard to get a good gravity reading on because the top-off water and wort are hard to mix well. The only way you would be substantially off your target OG on an extract batch is if you forgot to add some...

I'd call to get the lid for future use, but if the carboy is six gallons you can definitely use it for a primary fermenter. Just keep an eye on it in case you need to use a blowoff tube. Let the beer ferment in the carboy for about three or four weeks and you can go ahead and bottle.

It would make the beer a little more malty and throw off the balance a little, but it should still be fine. You could up the hops slightly to offset it if you wanted.

You might also think about letting it sit a while more. Seven weeks from the start of fermentation is not very long for a stout. Let it sit for another month, then try another one. Aging will probably do it some good.

Thanks for the replies. I also have a crack on the measuring side lid, maybe that's the problem. I'll try to be more careful with my next bottle.

I usually leave my beers in the primary for three to four weeks. I take a single final gravity reading to calculate ABV, and if it's in the range I expected, I bottle. Never had a problem yet.

A while back, I bought a 32 ounce bottle of Star San to save some cash by buying in bulk. I'm guessing it's been about six months, and now I'm getting down to the last few ounces. But tonight while I was bottling, I noticed a dark spot on the shelf under where I store the bottle. The bottom of...

If the gravity is stable, there's no need to wait on bottling, and the sooner you bottle the better the carbonation by Christmas. Like you said, it might be a little green, but it's going to be green whether it's in the bottle or the bucket for that extra week.

I know some kits recommend transferring before the wort finishes fermenting, but I always let it finish on the yeast cake (usually about three or four weeks) before I rack, if I do at all. The secondary is just a clearing vessel, so there's no need for active fermentation to still be occurring...

There's no such thing as too much beer. Get another batch started so it will be ready by the time you finish drinking these. :mug:

Wow, 30 degrees Celcius is pretty hot for fermentation. You can expect some serious off flavors at that temperature. I'd set up a swamp cooler to bring down the mercury. Here's a link to demonstrate a basic setup. http://billybrew.com/swamp-cooler-homebrew

Wow, those are some big beers. I'm going to have to stop thinking about this...I can't wait to crack open a wee heavy and it's only been in primary for two days...

I've got about 20 brews under my belt so far, and this past weekend I decided to do something big — a Scottish wee heavy with an OG of 1.109. The biggest beer I did before this was an RIS with an OG of about 1.068. It was a PITA getting all the DME dissolved in three gallons of water (topped...

I did try one at TasyBrew.com. It said I should use 2.7 ounces of dextrose, which seemed a little low considering I usually use 5 ounces. I was just curious if other people have advice or been in a similar situation.

I made a Rye saison beer with brett (recipe at bottom) that sat in the primary for about a month with Begian saison yeast and has been in secondary with brett for a little more than two months. The problem is that somehow the batch came up pretty short -- I'd guess it's closer to four gallons...

I've done the same thing. The beer will be a little watered down with a lower ABV, but it should still taste fine.

Thanks for the advice. I think I'll give that a try. It would be a shame to waste some good homebrew!

I've got a batch of Edwort's Apfelwein that's been fermenting for about four weeks and still needs a little time. I'm hoping to serve it at a Halloween party, so there's not going to be time to bottle-carb it. To give it some sweetness and carbonation, I'm thinking about mixing it with some...

Ahh...I didn't know that. Thanks for the link!

Thanks everyone. I do always rehydrate my dry yeast, since I've heard it results in more viable yeast cells. Also, I always use distilled water when I brew. I'll let them sit a few weeks to carb and see how they come out.