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http://www.rochesterwinemakers.org/winemaking-information/winemaking-articles-by-members/how-to-use-a-hydrometer/ Here is one page that talks about negative readings

A guy at my work makes wine , he was saying its common to have a negative reading when its wine cause alcohol is lighter the water. Which make sense cause I dump in a lot of sugar.

Google it you might learn something = )

I'll post a pic when i get when I get home, yes it is a hydrometer .= ) I did several test and all came up -1.030

Pre-frementation I had 1.060 after 2 weeks I keep getting -1.030. What does this mean. I can't find any info about a negative reading and how would I throw this into a calculation .?

I still had some tiny bubbles coming up when I rack it.

I was racking to my secondary fermentation and didn't realise I put the wrong size hose on when I transfer my cider, long story short I injected a lot of oxygen into my cider. I'm assuming my cider is ruin.?

Hmm , the lights are already off all I need to do is light a candle put on some Barry white is what your telling me = )

Found this on Google about vibration http://link.springer.com/article/10.1007%2Fs11306-011-0360-x

I have a hot water heating system so my basement is usually around 77f/25c , Wow that's interested how vibrations could help a beer. So I guess that's what the copper coil is for , it helps with the vibration. Yea that is what I meant to do........

I have a mix of salt/ice water which keeps the temperature down by 5 degreed , the circulating water helps so the temp doesn't raise back up as quickly ,it a old grade 7 science project I did when I was a kid. The copper coil is so my wife and friends think I'm cool , it really doesn't need to...

Was having trouble trying to keep the temperature down in my basement . so I got a tub filled it with salt water wrap a copper coil around my carboy and hooked it up to a little pump to circulate the water , which has worked like a charm . However I wonder if the little vibrations from the pump...

Thanks everyone for the great advice,

That's good to hear, thanks for the info

I did strain out what I could for solids , not to say what I using was an great method. As for fermenting it is still to early to tell , it has only been 4 hrs since I pinch the yeast. Like most new brewers I'm probably being over concern about the little things = )

Did my first all grain brew today and for the most part it went really well, now after 3 hrs it seems to have about a 1 gallon of sediment on the bottom of my 5 gallon carboy. Is this normal?

First time brewing beer and everything seem like it has gone well, however day 3 and I notice all the foaming has stop and I now have a light colour ring floating on top. Is this a sign of infection in my brew.?