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Good luck with the new hobby, 223. We mailed out replacements for the damaged items earlier this week. Hope all reaches you well. Have fun and ask questions.

Creamy, Sounds like you are progressing nicely and I am sure your recipe is going to turn out fine given the details you laid out. I can however give you a few tips to help with the one gallon batches. 1. Don't squeeze the grain bag, ever. Sparging will get you all of the fermentable sugars...

Ferment. ha. Other than that it probably has not been done so let us know!

rule of thumb for DME/LME to ABV is whatever poundage you use, the ABV is one less. So, if you use 7 lbs of extract, expect the ABV to be somewhere int he ballpark of 6%

This is a wimpy model. Only 32000 BTU. 60000 is the lowest you will want to go or you will be starring at your pot for an hour waiting for a boil.

I see nothing in this recipe that would lend an "extra malty" characteristic. Potential dial back on the Munich malt, but other than that it looks solid.

if you just did a basic starter, you are probably ok with the amount of yeast, likely no off-flavors from that. It makes sense you have more trub because you had a healthier fermentation... good thing. As far as loss, William is correct. You probably experienced less loss than you think, but...

We sell them for 50 bucks online. So, $45 each for 5 kegs seems too much. Offer a lower amount for the bulk purchase. Replacement lids can run 20-25 bucks just themselves.

Your brew shop guy is an idiot. Sorry, but it is the truth. Never leave beer uncapped. Oxygen is not getting through your airlock, they design them not to allow air inside. Ideal temp depends upon beer, but typically it is good to rack and store below room temp. Your garage is perfectly fine.

you are fine with foam stopper.

Boil it in a pot first, pour into your flask and bring it down to room temp before pitching. I've experienced the boil over too many times when boiling in the flask. Also, I never use a stir plate. Let it sit out at room temp and place a sanitized piece of aluminum foil over the top and give...

Nailed it!

would not be drinkable. Too think I would imagine.

Good luck on the first batch. With an ESB, you do not need to move to secondary. Single vessel ferm is just fine. As far as kegging is concerned it all depends upon how quickly you want to start drinking it. If you can wait two weeks go ahead and use corn sugar and let it sit. Pull the air...

The brew typically looks lighter in color when it is out of the carboy. Those things make everything look a few shades darker because of the concentrated volume of beer. However, that is looking like it is way too dark for a blue moon style Witbier. No worries though, just tweak your grain...

I say try it. But..... Maybe rack into 2 secondary fermenters. Add 1/2 lbs of Honey like the recipe calls(cut in half) and the other dont add any honey. That is the fun of homebrewing, experimentation. Then you will have your recipe moving forward and would have learned something.

Rule of thumb is really just keep them at room temp for atleast 2 weeks. You can them put in fridge after that point. Those last bottles are fine, just put it in the fridge for a day before drinking for it to settle out and pour in a glass avoiding pouring the last little bit.

These work great and you can cut them to be any size, like tiny, so you can mark all of your beer and not spend a bunch of money. http://clevelandbrewshop.com/index.php?route=product/product&filter_name=label&product_id=143

should be fine.

6.5 gallons buckets are used for 5 gallon batches because the need for head room as the beer ferments. I am not aware if the Mr. Beer Kit would give sufficient space for a Krausen to form or if it would blow over. A fermenting bucket is about 8 bucks and an Air lock is 1.50. If you want to...