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that was my thought as well, this happened on my first brew.

its already been done so might as well wait it out. Yeast are relatively tough, so-- you're probably fine.

Lost Lake

I end up using 2-3 bags it varies for some reason. I cool to 100deg F, then top off with cold water that I put in the freezer pre-boil.

you sure can, wheat beer is a good one, as its generally better green, so you need not worry about aging for months. I also have a very busy life outside of home brewing, its actually a great hobby as it does not take a lot of constant attention and your results will be generally better when...

if you let it sit in the primary for 3-4 weeks the yeast cake will compact and it gives more time for everything to settle out to the bottom. depending on the amount of yeast/grain in suspension, filtration may prove a major headache when it clogs up and you have to keep unclogging the filter...

I dump it all.

I've not made a smaller batch than 5 gallons, but my understanding is that you are correct in dividing by five. As far as if you need hopped and non hopped extract, I'd say you only need hopped extract if you don't want to hop it yourself, which you don't. Where in Oklahoma you from? I'm an...

may or may not be early lacto.. honestly, don't get too worried, and dump it. Let it ride and see how it goes.

maybe ferm temp putting off weirdness, could be water too.. does the tap water taste good out of the tap?

never done this, your mileage may vary: http://www.nonconfermist.com/2009/08/how-to-dry-hops-at-home.html

I'd have just left it in there and moved on to plan B. (blowoff hose and a bucket of water)

I prime with sugar, headspace is important, fill it full, then pull the want out, that should leave enough headspace. I may be misunderstanding, but once you open a bottle, I wouldnt count on it recarbing again. Ignore this if I'm misunderstanding. :)

get some bags of ice, and some empty 1gal jugs. I use cold tap water and put it in the freezer before I start the flame under my pot. I use ice to cool the wort down to 100def F, then add the chilled water to the wort, gets it down to a nice 60deg F. Determine where 5gal is on your primary...

easiest way? 1lb of dextrose in the boil.

*Edited as this got way too long - Condensed version: Clean all your tools/instruments - then sanitize them. I've used powdered brewery cleaner and it worked fine, I now use starsan for sanitizing -- DONT FEAR THE FOAM. Pre-determine where the five gallon mark is on your primary and mark it...

i use 5oz/5gal, boil it up, pour it into my bucket, then rack on top of it and mix it gently. Maybe your friend didnt fill the bottles as much as he/she could have?

I would be ready with a backup plan for the usual airlock just in case. I just did a weizenbier which ended up needing a blowoff hose. Prior to even heating the water, I'll fill three 1 gallon jugs of cold tap water and place them in my chest freezer. I cool the wort in the sink with ice. I...

No way man, take that junk back.. I'd be pissed. they at a minimum need to know that their grains have bugs. Previous poster is right, you can use them anyway.

You relocate to your priming tank in order to mix with your priming solution and to seperate the beer from the gunk at the bottom of your primary fermenter.