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Once again a little patience goes a long way, waited two more days and everything is carbing nicely, taste great! Thanks for the help all!!:mug:

Around 1.007

Lol, guestimate sweetcell, from what I tried to find on the site.

It's been at 75-77 and I've agitated a few as well. I left it in Primary for two weeks. I really just think the majority of my priming suger was in the bottom of my bottling bucket when I bottled and I poured it out.

So I brewed a Red Ale, bottled it with priming Sugar(BB corn sugar I beleive). I forgot to stir the 5 gallons before I bottled. After a week no Carbonation. I have Identical priming sugar can I open up some bottles put 2 grams in each and re-bottle? Taste great hate to waste it, going to give a...

Thanks Goat, I just listened to a podcast that discussed the same thing. Going to definately use spring water next. I feel obligated to say to that the Rochefort Flavor has backed off and I have a more traditional Stout now after a few more days of conditioning. Still pleased for a first brew...

Appreciate the support and advice. I'd like to stand by my claim that the stout tasted identical to a Rochefort 10. I have gone through about three cases of 10 throughout the years, not my favorite but I do appreciate it. I have tried the 8's, and 6's a few other trappistes styles from Chimey...

Whiskey Barrel Imperial Stout......Nice.

Wort Chiller will be purchased with next kit, as well as some irish moss and gypsum maybe. lol

thanks Blackgoat, Still learning the vocab. I believe your right about the pitch. I'm anxious now to make another batch and pitch with the wort cooled to 70. Definitely pleased with the outcome and hooked on the Homebrew. Thanks again.

Thanks Mcbob. I meant when I was boiling the grain at around 150 degrees for twenty minutes I agitated the bag of grain a lot to try and get the most out of the grain . Definitely can be a little more patient with something finally in a bottle and drinkable. Hard to be patient especially when...

My first brew and I have learned I made mistakes. I was brewing Brewers Best Irish Stout Extract. I believe I over steeped the grains(impatience) moved the bag around a lot during 20 minute boil. Poured a lot of lump into the fermenter with wort(impatience) I pitched the yeast when wort was...

Thanks Yan and Union. You guys told me what I needed to hear. Gotta be patient. Appreciate the insight.

Sounds good, thanks Noah. Next investment is a wort chiller I believe, lol.

1st brew. BB Irish Stout Extract. Brewed Saturday night. Hydrated yeast at 100 deg(as instructed) and pitched while wort was around 90 deg(Underestimated how long it would take to cool should have cooled more in retrospect). about 10 to 12 hours later started slow airlock activity, monday...