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Well I took a hydro reading again. Fine bubbles in test jar so I spun it and spun it! It ended up at 1.020. That's 51/2% Think it's good to go! Bottle time! Thanks for all the input!

Thank you CA_Mouse the sg was 1062 and is now 1025 that brings it to about 5% I'm content with that. Won't be able to bottle this wk end but I will bottle asap thank you again!

It's went down 3 points. I just warmed it to 72 it was at 68. Still has signs of fermenting yet so that's good but I'm starting to worry a lil more about infection cuz it's taking longer than I intissipated. It still smells and tastes good and as long as the hydro is still heading down I guess...

I have been fermenting mid 60's just threw a towel over it to warm it up a bit. Still bubbling. Yes it was dry yeast. Tell me why making a starter can be counterproductive ?

It doesn't take long I leave the lid 1/2 on and 1/2 off and turn the burner down a lil

Welcome Hoppy2bmarry! These are the most helpful people around! Enjoy :mug:

Started mine a little later to date than I intended on but started 2-14-16 having my first sample as I type just emptied the glass lol I wanted to check the gravity. The starting sg was1062 yea I know I'm pretty proud right now and the gravity as it stands today and still fermenting is at 1028...

And the reason not to if dry? I know there is no need for you to make a yeast starter if dry but is there a reason not to?

Had a brew day today. Brew by myself so I'm tired phew! Brewed an oatmeal stout Its fermenting away already. I made a yeast starter even though it says not to. Is there a reason not to? I always make a yeast starter be it beer or wine took a pic while Transfering it

Brew it up! As long as it was kept cool and dry, give the grain a taste, waste not want not chances are it's still good:mug:

http://youtu.be/I8R8EK8FycY I thought I had scorched them a lil but just took them out of the bag they taste pretty good, I guess I was just a lil nervous here's a pic what do you guys think?

I have read somewhere not sure where to let toasted oats sit in bag for 2 or so weeks after toasting does that seem right?

So would it be better to ferment in my 6.5 gal carboy till fermented then move into chill area?

CA_Mouse how long would I put the fermenter to chill in order to clear? Thanks for all your help!

I'm now toasting the oats and will let them cool then place in brown paper and let sit for at least 24hrs then will bucket ferment for 2 wks then straight to bottles as the experienced guided thanks

How long and at what temp are they to be toasted? Sounds good. I have been wondering to do this or not thanks:mug:

Thank you mouse! Appreciated

I have the Brewers Best Oatmeal stout beer kit and want to get some feed back, some dos and donts. Any additions or comments would be appreciated but no kegging comments please thanks!

Wait what?