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Cool, consider me in please!

So it is the 2 minute lauter time? It reads differently on the desktop version. I thought its the time it took to add the grains in. I copied and pasted what it reads here 0 min - Mash In (2 min rise, hold 150.0 F for 75 min) Add 19.45 qt of water at 163.3 F 1:17 hours - Mash Complete

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My home is 76 F throughout the summer season here in Florida. I'm about to make an all grain porter but don't know what yeast to pitch for this temperature. Any suggestions?

It was made with http://www.beerlabelizer.com/

My girlfriend likes hoppy beers so I pulled this photo from her Twitter and made this label

I'm just terrible reaching my OG. I am completely relying on getting the most out of my grains by mashing at the right temp for the right amount of time. I can't remember details exactly. I just know I followed the right steps and came up short. My hydrometer is not reading zero with distilled...

Newb question. What is Additional Fermentation: buld aged ~2 months?

Thank you for your input! I will proceed with caution

In the end I just wound up placing my beer in a Mr.Beer keg and put 2 1 Liter bottles of frozen water in with it and it holds 67 F or so very well. For larger batches I will just resort to buying the keg cooler system.

After the boil it read 1.040. Aweful IMHO. I broke it down to a 2 gallon batch so no real loss there. I'll just try again...and again

I tried this recipe and got 1.025 OG after the mash. I'm very new to brewing so no surprise there. I'm boiling now and hope it will go up after it finishes

Thank you for the input! I am going through a learning curve but am loving all the steps on the the way to good home brewing

Does anyone have any advice as to how I can cool down a small closet (Bi-fold doors) to bring the air temperature to about 67 F? My home is currently set to 76 F but I keep seeing good fermentation results at mid 60's F. Thanks!

Perfect! Yea I noticed that it had cleared over the last few days. I'll be kegging tomorrow then! Thanks!

So I bought a 5 gal. all grain recipe and the fermentation instructions call for 1 week primary, 2 weeks secondary and 2-3 weeks bottle conditioning. My question is since I am kegging the beer, do I need to ferment longer than 3 weeks to compensate for bottle conditioning? Thanks!

Indeed Mine looks like the top photo

This most definitely answers my problem. As a newbie to the brewing world I am not surprised I made this mistake. All is good, though. I will just try to even out the carbonation levels to meet half way for both kegs. Thanks!