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Perfect time for my internet to give out. My Primary Fermentation picture by Cheesepolp - Photobucket Sorry for the bad pic. Complications arose.

Quick question, since I'm not a member can I post pics? And btw, Are lambics bad? I was under the impression that it's not necessarily a problem as long as fermentation happens.

Is there any other explanation of what the foam on top would be? Assuming its krausen, then I'm good to go. I really do believe that I killed my yeast as well. Now I'm just curious as to weather enough survived, or I really did get some lambic.

It's cool. Fighting and forums go hand in hand. As for the confusion, don't sweat it. I'll just wait a bit, take another reading and figure something out.

hey, no fighting.

it says for 78F to add 0.001. When taking my readings, the first time I had just pitched and was about to put the lid on. I had already sanitized the hydrometer so I dropped it in. I have read to spin it to dislodge bubbles so both times I've done that. The second time I actually lifted the lid...

My specific gravity was 40 at first, which would be 1.040 and just now it was 1.045. Logically this is impossible. YooperBrew said I had co2 bubbles pushing the hydrometer up a bit. My liquid crystal thermometer sticker thing on the side of it says its 73 degrees F.

Lesson most assuredly learned. I should also note, It has a peculiar smell. Different then before. Slightly sour. Should I be worried by this?

So then did I pick up a lambic? or did some of my original yeast survive? And thank you for putting my fears aside.

I just peaked and took another gravity reading. My original was: 40 SP/GR, 5% Potential, and 10 Balling. Now when I took my reading this second time it is as follows: 45 SP/GR, 6% Potential, and 13 Balling. So Falling gravity is good? well why is mine rising? I don't know what was on top, but...

Interesting. Am I mistaken or is that how they brewed back in the olden days?

Pardon my ignorance, A lambic?

Thank you all. I've read the links and I would never dump or re-pitch without taking another few gravity readings. I'm keeping a close eye on it. If after 72 hours (god forbid), the gravity has not changed, then I'll order some more yeast. Assuming what I've read is correct, I can keep the wort...

Well now... That is a shame. How long do I have before its past the point of return as in re pitching. Should I refrigerate my 5 gallons?

Not that long, looking back it was still quite hot. I will take another gravity reading in a few days.

I made my first batch yesterday. I took plenty of notes as well. Having read up quite a bit before hand, I knew to re-hydrate my yeast. So I boiled some water and let it cool some. Now here is the part I may have messed up. The water was still hot, I don't have an exact temperature. It was warm...