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Yes... The shutoff timer... I hate that thing but haven't spent the time to circumvent it yet. It's on my to-do list. I hate getting distracted (usually cleaning out mash tun, sanitizing stuff, etc.) while boiling and hearing that ding go off.

Sierra Nevada Narwhal. Very tasty. I set aside a couple to age.

Yep. That's what I do. I've got a stick if frozen water bottles in the freezer and I rotate them as needed to keep temps down.

Shoot for 65 at the most, in my opinion. You'll be happy you did :-)

I brewed this same kit back in January. I soaked some oak chips in bourbon for a couple weeks, then put them into the secondary with the beer for a couple more weeks. Racked to keg, and a couple weeks later it was fantastic.

Reading this makes me want to go watch Breaking Bad...

With a smaller carboy, it should be easy to stick in a bucket of cold water to keep ferm temps down. Depending on the yeast, I'd try to get it down to around 65 at the most, 62 would be better. Warmer temps may speed up fermentation, but can also leave you with some nasty off flavors (hot...

I shot an altbier through my nose at this... Thanks for that...

My mom is a BMC drinker, I'd steer clear...

The Muppets. With Jim Henson.

I guess before I recommended a larger kettle I should have asked how big your batch sizes will be... If you're only doing 2.5 gallon batches, the 5 gallon bk should work fine.

If you can swing a conical for a fermenter, go for it. I would advise a larger kettle, though. I personally wouldn't go smaller than a 10 gallon bk. easier to do full volume boils without as much worry of boil over!

I'd recommend not to use them. I tried once using a few twist off bottles, and the cap wouldn't seal properly.

+1 try out 2 oz. first and see what happens...

Sounds tasty! Congrats on your first brew. Now get the second one planned, because you're gonna like it!

+1. No matter how much you research, you're going to be frazzled and fearing you screwed up your first batch, whether its extract or all grain. Get up on that horse and ride!

Yes! Heat sparge water. I find about 185-190 gets my grain bed to about 170, about where you want it for sparging.

Basically, scale back a bit on the malt extract. But like was said, it could change the taste/mouthfeel of the beer. Only one way to find out.

That being said, I want to brew with Revvy and Yooper some day. They rule.

I didn't use the oak chips. I soaked them in good bourbon and put them in a secondary with a dry stout. :-) the Irish stout kit from Midwest, actually. As far as opening the fermenter, leave it alone. You should be able to kind of see the liquid line from the outside. I wouldn't worry about it...