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I put a rubber tube into the hole of the ale pale and am using it as a blow of tube while I'm at work. I was told awhile back when I did have an explosion that if the beer is fermenting that vigorously, it should be protecting itself from infection. Is that right? I'm hoping it should be ok...

I'm brewing an imperial ipa and using 1.5 qts of water to my 19 lbs of grain puts me at mashing w 7g of water. So if I use another 3g to sparge I'm thinking I'll prob pull out at least 8g for my boil. Problem is that I'm only shooting for a 5g batch. Is this accurate?

I am going to use 14lbs pale malt, 2 lbs Vienna, 1 lb crystal, 1 lb carapils, 1 lb wheat, and one pound dark Belgian candy sugar, and a ton of hops. I'm going to ferment using a trappist yeast. Does this sound about right? I'm shooting for an OG of about 1.090. According to my math...

I don't have a beer fridge w a temp control and my house is prob about 75 degrees. What can I brew the will ferment well at that temp? Or any ideas on how to maintain my fermentation at a lower stable temperature during the course of fermentation?

And I actually only hit 1.060. I mashed at 150* for an hr and batch sparged at 170* fairly quickly w 3 gal of water until it was basically clear. Anyone have any ideas how I missed my Target OG?