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Okay, so my first batch has been in bottles now for a month, and I'm on my last three. :( However, this has given me a first hand look at exactly how the beer has changed over the course of the month. Let me say WOW, what a difference. It was good just a few days in but now, it's amazing...

Yeah, I repitched on Tuesday night, and had a rocket of a ferm going by Wednesday morning. It has slowed dramatically now and is going to sit in time out for a few weeks. Smells great thought. :)

Thanks for the responces. It never seemed to be spelled out in any book or recipe that I have read. I didn't think it would make much of a difference. Thanks again for the clarification.

When we say "boil for 60 minutes" what does that time include? Does it include the time you take the wort off of flame to make additions and then the time it take to get bring it back to a boil? Or do you stop the clock for those times and wait until you get back to boil and only count the...

WE HAVE ACTIVE FERMINTATION!!! wife just called, airlock is very active! now we wait....

I'm happy to hear that. I'm just trying to figure out what I did to cause the yeast to not want to eat up that delicious wort. :)

Looks infected, I'll pm you my address so you can send it to me for for proper disposal. ;)

so the softener wouldn't cause problems?

Yeah, I've been on NASIOC for about 8 years. I use to have a 98 RS coupe and then a 2002 WRX Wagon. Sold both though. :( I'm not on there as much any more, except for the occasional visit to teh OT. Well I went ahead and repitched a packet of dry Nottingham yeast last night at about 71...

I have a hefe that is in bottles now. Brewed on 6/3/2009 and plan on drinking at a party this weekend 6/20. Tried one the other day that was nice and carbed up already. Tasted great.

Great thanks! That's what I'll do. It seems that the jury is split on rehydration. Some never do others aways do. In the three batches I have under my belt, two of them have used dry yeast, I have attempted to rehydrate them and both have had rather large lags, the first took about 40 hours to...

Hey, no sweat, and I meant nothing negative in my post. Unfortunatly, the interwebs give little indications in the way of sarcassim or inflection. I appreciate your advice and trust you know what you are talking about. :mug: I'm thinking I'll retest tonight to see what, if anything is going...

Revvy- First, this has nothing to do with not sanitizing the yeast rehydration cup. :) Secondly, I wrote in post 9 that my gravity had remained the same (1.070) since pitching the yeast. That my initial indicators of no fermintation were that there was no activity in the airlock, and there was...

I have used a small sanatized sauce pan as a laddle to remove the first couple of gallons of wort from the boil pot before pouring it into the fermentor. This makes the pot lighter and easier to pour. Plus those first few laddles of wort are easy to get into the fermentor. No need to have a...

I bought a couple packets of Nottingham yeast over my lunch break today, one to repitch and the others to keep on hand for future batches. I plan on repitching when I get home. It will be close to 70 hours by then. I really hope this works, because it would suck to have to toss this batch. :(

Thrid batch is not starting to ferment now at about 60 hours. It's a Impreial IPA that the kit stated the og would be around 1.050-1.060. However, mine turned out to be 1.070. I used dry yeast that came in the brewer's best kit. I shook the bucket lastnight hoping to get something sturred up...

not really, I poured the packet of dried yeast into the warm water (while I didn't take a temp reading of the water, I felt it and it wasn't "hot") I let the yeast sit in the cup for a about 10 minutes, dumped it into the bucket, and reinstalled the lid.

Ha thanks! I'm relaxed. Just looking for reassurance. :)

Thanks guys, I figured it wouldn't be that big of a deal. However, I now have bigger issues. No signs of fermentation after two days! Signal the "give it time responses"! WoooOO OOOoooOO WOOOOOOoooo :) No seriously. No sign at all. Gravity is the same at 46 hours. I only checked because...

so, I was brewing last night and as i went to pour the yeast into a cup of water to rehydrate, I realized I forgot to sanitize the cup. Alas, it was too late, the yeast were then swimming in a cup of what I could only assume to be the most vial, disgusting, toxic soup on the face of the earth...