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I topped off to 5 gallons, and cooled the wort to 70 before testing, I guess I'm kinda anal and like to understand why things don't go as planed, I called the guy at the brew shop and he said it's not a big deal, they might have missed calculated. I also used a blow off tube because I added 2...

I brewed a ipa today and was told what my hydrometer readings should be, I'm way high. I was told by the local shop it should be between 1080 and 1085. My reading is 1100 sg it should end at 1016. help me understand why I can't hit what they say it should be. recipe: 11.5 pounds...

This is the chocolate stout that might have been infected. It tasted fine so i bottled it. We shall see..

I'm going to use the chiller in my brew pot, then put the brew pot in a plastic bucket filled with ice water and a fountain pump to circulate the water.

My plan is to use the tote method, putting the wort in a big Rubbermaid type deal and adding ice water to circulate. I think it'll work.

it's 5 gallons, I've got another batch in my 5 gallon carboy that has a possible infection, I'm not sure because I'm new to this, it smells fine. It's been in for 2 weeks tomorrow.

it's a 6 1/2 carboy, I was planning on not using a secondary on this batch. Is that going to be a issue?

I brewed a week ago today, there's still a slight burp happening.

Ok, I need to know what I need to do. This is my first batch in many years and I'm told it's a infection, not really what I wanted to hear but it is what it is. What do I do now? This wort is only 10 days old today, I'm sure I cleaned everything good. Do I toss it and start over? Do I...

how would I go about getting the pellicle out of the glass carboy?

if I remember right you add the yeast to 80 degree water and let it sit for 15 minutes.

the chocolate stout is in the secondary, I moved it to quick I know. The other one I put in the glass carboy to ferment and I'm leaving it there until it's time to bottle. I guess?

my second batch is staying in the primary until it's done, it seems to be fine, I'll transfer it when it's time to bottle.

the yeast said to heat it in water for 15 minutes, I started that when I started chilling the wort which took about a hour, the point is there were several things I should have done differently but i can't clang it now, all I can do is do better next time. I'm sure I cleaned everything good though.

why? Can it be saved?

yeah I think so, there was alot that had to go into the stout. It took along time to cool it, I think I let the yeast sit to long. I had a bad feeling from the start. I'll know better next time. I'll keep it simple for now, and try harder stuff later.

I had a few malfunctions on this batch. But i feel I did good on the second.

Alright, I'll dump the stout. I figured it was a leap for a rookie! Oh well, live and learn. I transferred it to soon and I'm sure that's the cause.

I started another batch on Sunday and they look totally different.

Here's a shot down the hole.