First off thanks, without the info i got from this place I'd have a lot more issues with my first all grain batch than I do.
Two questions (I did use the search engine but no luck)
First I brewed the midwest oatmeal stout which has an sg of 1.046. My wort is 1.070. I threw the priming sugar in the boil so as not to waste it and I added a pound of lactose and an extra 12 oz. of specialty grain to the recipe. How did this get so high? and is one wyeast activator going to be enough to ferment this thing?
Second I'm a total noob and I over chilled my wort to 58 degrees, panicked, and pitched my yeast anyway..... Any adverse effects from that?