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No bombs yet :mug: The gravity was around 1.0. I've never taken one before so I couldn't tell. I need to be taught how to read those accurately. Good advice.

Thanks for the advice :rockin: I couldn't wait ... I bottled them. At week 1 carbonation has nicely occurred and the taste is decent. I'm hoping it will get better with two more weeks time.

I used Dry Yeasts' "Windsor Ale". It was a package i just dumped in at room temperature. I ended up bottling it and have tasted it last Sunday at the 1 week mark. I didn't care for the taste during bottling, it wasn't bad I just didn't want to finish it. I tasted at 1 week and it was nicely...

**UPDATE** Well I went by my house on my lunch break and found that there is a 1/4-1/2" layer of krausen forming on top of my wort and the bubbling and airlock activity have picked up significantly :D I wont start partying yet, as I am afraid some of my mis-steps and maybe adding the DME...

About #3 and #4 #3 - It was getting late and I was tired and unsure of what to do. Being thermometer-less at that point I was unsure how hot my DME was. I boiled it 4-5 times almost to the point of it rolling over the side, then put the saucepan containing the DME in a big bucket full of ice...

Thanks for all of the advice guys :mug: I feel a little better now. I just noticed that the recipe is pretty unreadable, so i'll type out the pertinent parts. Grains: 1/4 red wheat, 1/2 lb cara pils malt, 2 1/2 lb 2 row malt Malts: 3 lbs extra pale extract, 2 lbs wheat DME...

Ok, here is a photo copy of the instructions I used. It is the 2lb wheat DME that I forgot to add. I woke up this morning and checked on my carboy, there was no Krausen and the airlock may bubble once a minute. There are *some* bubbles coming up the side of the carboy but negligible by...

I also got a funnel with a fine mesh screen/filter that caught all of the broken thermo pieces during the time I was pouring wort into carboy. Seemed to catch a lot of stuff. I'm mostly worried about adding DME after pitching yeast (DME was heated, boiled, and cooled before adding).

http://www.austinhomebrew.com/product_info.php?cPath=178_67_65&products_id=997 No mercury ... Now I know not to use it in boils, though

Pretty sure it's a food grade thermo with no mercury in it ... Just the standard one from AHS. Not 100% though

Hey HBT! I am a little concerned about my 3rd and first by myself brew I just finished. I picked a texas golden kolsche from Austin homebrew supply. I had 3 1/2 lbs of grain and 5 lbs of malt AND 2 lbs of DME wheat to add. Well ... First my floating thermo busted in my cooker and spilled some...

I will take a taste test and gravity reading in 2-3 hours and post results

Bottle bombs ... that would stink. I used a dry yeast that came in a package with my kit from the homebrew supply store. Ill see if I can find the exact name. I guess I'll try and keep the next batches of Ale we make a little cooler than. Ahhh today is supposed to be bottling day, to wait or not...

The beer was fermented in a plastic carboy in a dark closet at 70-74 degrees ambient temperature. Maybe that was too warm? Thanks for the advice, ill consider not bottling tomorrow. Kind of want to still, trying to wrap my mind around the whole "being patient" thing.

I haven't tasted it yet. Perhaps I should. Thanks for the relief. I just thought that perhaps I had contaminated my first batch :mad: want it to be a success. Ill taste it tomorrow when bottling and post taste description

Sorry for the sideways pics .. stupid iPhone

Hello! My name is Pat from Temple, TX by Austin. My father in law and I brewed a batch of English Ale with an extra pound of honey in it two weeks ago. We are excited about bottling tomorrow, but I have one concern .. My beer smells like fruit/wine! When I take the airlock off it smells...