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12 quart pot is fine if your doing extract and are going to add water back. Plus, you can use it for other things beside brewing.

Congrats.

You have to stir the priming sugar into the beer. It is way to heavy to mix evenly just racking on it. I had the same problems until I started stirring. I stir when I'm done racking and then after every 6 bottles to keep it in suspense. If you stir it gently, you will introduce very little O2...

Yep, blowoff tube. Sounds like you got a pretty good fermentation going on.

Yep, that's the only cure.

If you can see hop matter and the like moving up from the bottom of the pot, your doing good. When you boil you want movement in the pot so stuff like DMS can volatilize. You don't need a boil that leaps out of the pot. Sounds like you did fine. Congrats on your first brew.

Agreed. Don't mess with a good thing by racking to an unnecessary secondary. Leave it until bottling.

Your fine. The yeast have probably finished making a lot of CO2 so the bubbling has slowed down. Let them clean up for another 10-12 days.

You should be able to bottle it now and you will to add priming sugar. What yeast did you use and at what temp did your ferment?

Wait, what... you guys work?

Go on Wyeasts website, they show styles that work with each type of yeast strain.

When you say you fermented at 65F, was the beer at 65F or was the air temperature 65F? The reason I ask is during fermentation the temp of the beer will rise 5-10 degrees above ambient temperature depending on how vigorous the fermentation is. With the fairly high O.G. you had, its possible the...

Here's to a long life and a merry one Here's to a quick death and an easy one Here's to a good lass and a pretty one Here's to a good pint and another one

Since your using LME, you can use distilled water if you want.

My old Montgomery Ward minifrig I use for a fermentation chamber will not come on for about 30 minutes after plugging it in.

English dark mild

Cold is the best, but room temp is okay. Just make sure the temp is steady. Changing temps are bad. Try to find an closet in the middle of your house if you can. They are typically the most temperature stable.

There is something peaceful about filling bottles.

I gently stir mine. The priming sugar solution is heavier then your beer and has a hard time mixing with the beer. I stir mine after every 6 bottles to keep it evenly distributed.

If it tastes good, then yes. You'll want to run it through charcoal filter to remove the chlorine first. Are you doing all grain or extract?