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Just to give an update. Reboiled as suggested and repitched with dry yeast. Have air lock activity. Lost a bit of gravity. Thanks for the recommendation I'll update when drinkable.

Was not aware this was an option. So I'm guessing it would be fine to split this batch to 2 pots for the boil and ice baths to get wort temp down?

This picture is in my primary bucket. Full 5 gallon batch with temp down in the mid 60's.

It's been 4 days now and no air lock activity. Popped the top off and no Krausen and gravity per hydrometer is still as brew date. Also looks like a spec of mold floating in the wort. It's a pale ale using Wyeast American Ale. When I received the yeast from NB the pack was already slightly...

Back to the chilling topic, but not related to clearing beer, would dropping some sanitized plastic bottles with frozen water in them along with an ice bath to help drop the wort temp be ok to do or is this not a good practice. (I don't have the budget at the moment to by a full blown wort...

I've been told 60 to 70 for ales. But I believe it depends on the yeast you are using. Also yes while the yeast is at works that will cause the temp in the bucket/Carboy to rise (in my limited experience).

I can tell you from my first batch earlier this month that I felt like I was rushed on brew day but with my bottle day coming up this weekend I realize (after the fact of course) there is no reason to rush on any aspect of the process. You should be fine.

Have not tasted yet was going out of town last week and just wanted to know where it was before I left it. Will definitely try it out. That's the best part.

Well that's good to know. This is my first batch I've done without help and did want to jump the gun.

I brewed a Northern Brewer Witbeir kit on June 9. I noticed the air lock activity slowed to a crawl after about a week so I checked gravity last Tuesday (6/19) and got a reading at 1.013. Would this Saturday (6/30 only three weeks after brewing) be too soon to bottle?

Thanks to all for the rapid responses to my question. Think this site is defiantly a keeper for questions in the future.

Complete noob here. I did my first batch (which has been greatly enjoyed) under the watchful supervision of my good friend. I have a Witbeir planned to cook this weekend. Right now all I have is the 6.5 gallon bucket. I liked how you could watch the process better in my friends carboy, but is...