[email]grundlethrop@gmail.com[/email] wrote:[color=blue]
> Just covering my bases in case any of you saw this over at the
> rec.crafts.brewing group -- don't skin me.
>
> Hello folks, I couldn't find an answer after searching for a while so I
> thought I'd just post directly to the group. Hopefully one of you pros
> can help.
>
>
> I just racked my first batch of beer after six days in the primary
> fermenter (the airlock had slowed down to about a bubble every 30 secs
> or so) and was still coming up with a specific gravity of 1.024 at 73
> degrees. Now, I know this is way too high to prime and bottle (which
> was my original plan) but I'm concerned that the brew won't be safe to
> bottle in the next 2-3 days. The only reason I say this is because the
> original specific gravity and temp at the time I pitched my yeast
> (White Labs English ale) was 1.122 and 72 degrees. I know that's
> wickedly high but I used 6.5 lbs of malt (half syrup and half DME --
> it's what I had on hand).
>
>
> Any thoughts on what's going on here and why the specific gravity
> readings are so high? Do you think there's a chance that I will have
> to add more yeast to jump start the fermentation again?
>[/color]
I think what the others are getting at is there wasn't enough
information to determine what, if any, the problem was. It is a good
idea to give the more experienced brewers as much information about how
things were done, including ingredients.

Having said that I am still a relatively inexperienced brewer. As a
relative newcomer to homebrewing, I understand the difficulty in
starting out.

It gets easier as you go (at least that is what I am finding). You will
learn something new with every batch you brew.

Best of luck

Scott Lothrop