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I think this is a key sentence. Apparently , with all the dangers mentioned, he hasn't had a problem. After a few years I would say he has a pretty strong case on the other side of the coin. That letting it sit doesn't pose a problem:D Tommy

It wasn't the wort, it was my steep pot. I think it was just escapees since it wiped right off. It was more like coffee grains. EDIT: Yes, you're right I also had a small scorch spot on the bottom of my brew kettle, I don't know what that was from. Just a small spot. Tommy

I don't know why it ended up high. Everything went well. My airlock was bubbling within 7 hours. By the next day it was going at a rate of two bubbles per second. It was very active all week and I had to extend my primary time to 10 days until it bubbled once every 70 seconds or so. Then it...

Well I have the cases of bottles in a plastic garbage bag. Maybe I'll send you a bottle...with a timer on it!!:D Tommy

Ok, back to my possible bottle bombs:D How about temperature, can that effect the reading. When I took my OG after cooling my wort, topping off to 5 gals and mixing it up it was 1.062 at 78 degrees. When I took my reading at bottling time it was 70 degrees and I got 1.026. Tommy

Just when I thought everything went well:) Now, if i never used a hydrometer, like some homebrewers, I wouldn't even be thinking about it:D Hopefully I don't have any exploding bottles. Now I have to be on the lookout. Thanks Tommy

Not overly sweet, it tasted normal, good. It's been bottled for six days today. Tommy

It was never sweet to me. It was my LHBS that said it might be after they heard my FG. That's what made me curious about the connection between gravity and sweetness. This was after it was bottled. None of my samples from brew day or rack to secondary or even bottling day were sweet. The...

Ok, I'm gonna be stupid now:D Adding water would actually "change" the composition of the brew. Taking some brew out of the carboy shouldn't, in my view. If that were the case then how about when you take a sample for a reading. Your hydrometer is not floating in 5 gals or even 4.5...

I didn't understand that response either, but I chalked it up to lack of knowledge on my part. I started out with 5 gallons as I normally do. Then after racking to secondary and "being careful" not to get too much sediment into my secondary, I lose a little. Then the same thing happens when I...

According to my stick on thermometer the temp was 70 degrees. I got five gallons in my primary but it was considerably less in my secondary and that's where I took my sample from. When I racked to bottling bucket I had 4.5 gals. Tommy

I use bottled water since that's what's in my brew anyway as top of water. I thought I read that the pressure in the primary won't allow anything to drip from the airlock at that stage of fermenting? Tommy

It's a pretty popular kit at my LHBS. 7lb John Bull Amber Malt Extract 1 lb M&F Amber dry Malt Extract ½ lb M&F Roasted Barley Malt 675 L ½ lb M&F Black Patent Malt 471 L ½ lb Chocolate Malt 338 L 1 lb Flaked oats 1 oz. Yakima Magnum Hops (bittering) 60 min. 1 oz...

I was at my LHBS yesterday and they asked how I was making out with my Oatmeal Stout. I gave them the run through and told them that I was surprised by my FG. My OG was 1.062 and after 10 days in primary where the airlock went from 2 bubbles per second to one every 70 seconds or so I racked to...

The recipe I just bottled (Oatmeal stout) called for 1/2 lb of Black Patent. It's been a popular kit at my LHBS. 7lb John Bull Amber Malt Extract 1 lb M&F Amber dry Malt Extract ½ lb M&F Roasted Barley Malt 675 L ½ lb M&F Black Patent Malt 471 L ½ lb...

Thanks...makes sense. Tommy

A bit of confusion. I have brewed 3 batches thus far. The last two were partial grain. I just received a catalog from Northern Brewer and in it it states that ales should be fermented between 60 and 72 degrees. I've read this before in other instructions. The wyeast smack pack the came with...

I finally got my brew racked to a secondary after 10 days in primary. Unfortunately I didn't do such a clean job as my last brew. I'm not talking about making a mess, I'm talking about sucking up sediment. My last batch was fermented in a bucket and it was easier to tip and position the auto...

Yes, I'm letting it wait. My other two batches, even during fermentation when it was bubbling every 2 seconds weren't as strong of a bubble as this, just a blip. It is down to every 50 seconds at this point but when it bubbles it's like a small explosion.....ok, more like a fart in a...

It's a time thing, something I have little of. My next chance would be Wed. which would make it 10 days. If that didn't workout I'd have to wait until next week. I may just wait and see if I have time on Wed. Thanks Tommy