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Time will tell. If the fermentor is properly sanitized, you should be fine. Remember, it might take a few days to see bubbles in the air-lock (or, you might not see any at all). If you did under-pitch, it might take them time to let the yeast colony populate to a proper level. Don't worry...

PME is what Briess labels their LME as - Pure Malt Extract = PME

3.3 lbs of liquid malt extract should be enough for about 2-1/2 gallons of porter. As an option, you could make up a batch, then just fill your Mr. Beer up to it's capacity (leaving headspace for krausen), and just dump the remaining 1/2 gallon or so of wort. Assuming you have the right amount...

As this beer has aged, it has really come together nicely. I'm happier with the results after 5 weeks in the bottle than I was with 3 weeks in the bottle. The wheaty aftertaste is all but gone, and the beer has a pleasant crispness to it. The body is decent for a beer of that gravity, and it...

Update: Sampled some of this over the weekend. It has been in the bottle for 3 weeks, but still seems a little green. Overall, I was pleased with the results. Beer is a deep honey color with good aroma (as expected for a ESB). Pours to a nice two finger head (I wish I'd snapped a photo -...

Car wash

Human Torch

Cow pie

What yeast did you use? If you used an Altbier yeast - as a traditional Dusseldorf beer would - it might benefit from a little "lagering" of a week or so. Otherwise, I would leave it in the primary until the 9th. There is some thought that if you give the yeast some time after fermentation is...

Yeah, I calculate it out to be about 28% of the grist. Likely enough to be noticeable, but hopefully not enough to be off-putting. I'll follow up in a few weeks when it is drinkable. Who knows - could be spectacular.

If you have a copy of Brewing Classic Styles, there is a method in there for calculating the amount of extract to add at the beginning and at flame-out. It has been my experience that for most beers, it works out to about a 50/50 split (or close enough that I don't care to worry about it). I...

Just finished brewing up a batch of ESB. When I was cleaning up, I noticed my LHBS sold me 3lbs of Briess Wheat Malt instead of light DME. I know, my faut for not reading the label....but at any rate....I didn't. So, I ended up with 4lbs of light DME and 3 of Bavarian wheat. Used Kent...

There are specific yeast strains that for that style. You could use any lager yeast at ale temps, but I think you would get too many esters and off flavors. Try White Labs WLP810 or Wyeast 2112. I've used WLP810 in a CC and liked the results. Try to stay in the cooler end of the yeast's...

Yeah, my 6 daughter now reminds me every time I bottle to "make sure the bucket doesn't leak like it did that one time." As for the priming sugar/honey, I think I'd wait for the yeast to ferment it all out, then prime and bottle. You don't want to underestimate the amount of sugar lost and...

I would like to win a Carboy Cleaner because I am a greedy bastard that likes to get free things and dislikes cleaning carboys.

What do you use for sanitizer? Palmer talks about a "mediciney" flavor being caused by a chemical reaction from chlorine-based sanitizers that aren't fully rinsed.

Is that your beer box in the October 2011 BYO? Pretty awesome. They look great - I think I'll make some to give out to family and friends.

Take a gravity reading today, take one Thursday. They might very well match, and your fermentation could likely be done. Either way, rack it to the secondary for a week or two and free up your bucket. If fermentation isn't fully complete, it will have time to finish up. If it is complete...

You can use some brewing software to calculate your original gravity - like this one. Then you could estimate your ABV. If it is an extract batch, the calculated OG should be pretty close to what you actually had.

Steeping for 30 minutes at 150-170 is a pretty standard rule of thumb.