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Try to keep it around 70 for the first few days of fermentation then it won't hurt it as much sitting in the high 70's. Welcome to homebrewing. You never seem to have the right/enough equipment but you always seem to make it drinkable somehow.

Doesn't seem normal. I would store in a safe place justin case.

Fresh beer is better than old beer I would say go for it.

I am a brewer at rogue and am familiar with Pacman. That OG is close to the limit of Pacman but should work. Our OLD Crusty is the highest alcohol beer we do with pacman @at about 23 plato or 1.092. It finishes a little sweet at around 5 plato or around 1.018. Your second attempt seemed close...

I would aerate before pitching. If it is already in the fermentor then stir it up it will settle over a few weeks. It is better to be safe and aerate then to worry about it. It is only 11pm over here on the west coast. Why the concern with under pitching?

It was a cork and tight as hell. All beer oxidizes over time. I have become a little more sensitive to oxidation since I work at a brewery and have to taste oxidized beer on a weekly basis. Stronger/unfiltered beers generally age better because most have a little yeast still in them to eat up...

I just spent 9 dollars on a bottle of Imperial IPA (Not trying to bash any specific brewery because all are equally responsible). Start drinking and it is oxidized. This is why I love homebrew because if it is too old it is my own fault for not drinking it fast enough. I would much rather...

If you didn't want a bitter beer why did you brew an IPA. Like lakewood said leave it a while you may like it after it mellows. As for carbonation depending on how cold it is it may take more or less time, but the only way to tell if it is done is to try it out. It usually will take at least a...

I like my SQ-14 bayou burners. I bought one and liked it enough to buy another when I got tired of moving keggles full of hot liquid on and off my one burner. It has a big enough stand for whatever kind of pot you might get in the future. It is a good price on amazon and comes with free...

I bought one SQ14 on amazon and liked it enough to buy another about 6 months later. Now I have one for HLT and one for my BK. They work great for whatever sized kettle you have. I have keggle and it was one of the few that I found that was wide enough for keggles. They are a great value and...

I use the sq-14 for ten gallon batches and it works well. I don't know what kind of boil kettles you have, but I have keggles which require a bigger diameter/dimention stand. That is the main reason I got the sq-14. It has been a while since I researched, but I don't remember the blichmann...

@ Small batch. Option number one for sure. The yeast may have to overwork a little, so I wouldn't reuse it. Just be sure to aerate well and start it fermenting like 5 degrees higher than you normally would to get it going well then lower the temp to where you want it to ferment. If it is...

I have not tried citra yet and want to. Now I would say Simcoe and Centennial

My first mead tasted like mad dog 20/20 after a few months. It is just about to turn 1 year old and is tasting much better now. I would bottle it and hide it for a while and it will taste better. I met a guy that has made a lot of mead and was an RVer tell me that he would bury some mead at...

Most stouts have some Roasted barley. You could also try some black patent or carafa special II. With the recipe you have there .25-.5 lbs of one of those three would probably do.

I am on here to help people with specific problems they are having. I never said his beer would not carbonate at 13psi. I was saying that it takes a lot longer. What he was doing was not working so I told him something I thought would help him. The information I have presented is facts. I...

I don't know if you read the original question but he has had his beer on at 13 psi@36 degrees for 19 days and it seem flat to him. He also said there were no leaks. If you wanted to solve this problem what would you do? Probably not carb at 10psi @38 degrees and hope for better results. If...

I agree:mug:

The recipe looks good I would mash lower like 152. Add a little crystal malt 60-75L if you want more sweetness