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I have had an infection get in an unfermented wort before... That sucks. Even still I would give it at least 3 days to show some sign of fermentation. Before I really worried about it. Just check the gravity in a couple days and if it has changed you are good, if not. Repitch as you never pitched.

Oh it was muntons, probably just old yeast, I'm guessing it came in a kit. You gotta watch that stuff. Where are you at in Florida. I'm in Jacksonville. So yeah really you have the options I described earlier.

Ok, I am guessing the yeast you used was either bad or just not enough. You can pitch at 90 degrees, its not recommended, but it takes temps in the 140s to kill yeast. Do you know the brand of yeast and what temp you are fermenting at. One of 3 options, if you have a secondary fermenter...

You could carbonate in any container that seals. However, if you are transferring to glass, why bother with the bottle. Commercial breweries force carbonate with co2 prior to bottling.

I would wait a few more days then take another reading. Sounds like fermentation is almost done. There is no magic number on fermentation, when the yeast stop your gravity will stop dropping and it will be done.

What should have been your og?

You can if you want to its called direct fire mlt. In fact Scottish brewers did it that way for hundreds of years, heat up water then pour in grains. You probably want to heat up your sparge water in a different pot though.

I think your on the right track man, let us know how it goes.

I wouldn't wait more than a few days to test the gravity if you have no signs of fermentation.

I get giddy every time I make a new beer...

Your efficiency using extract will always be 100%. As for your steeped grains I wouldn't count on them to add much in the way of gravity

I have done most of the things you described, its almost like a kid in a candy store at the lhbs, a year later I have 5 excellent recipes I make regularly, all fairly simple, and I play around when I feel like it, I don't think I will make a galena, Amarillo hefe again though....

Well 1.043 + 1.043= a total gravity of 1.086 in one gallon if it were 2 it would be half that. That is only the extract. I suggest you read Designing Great Beers by Ray Daniels. It really changed my entire view of brewing and recipe formulation.

I think you have something off in that recipe, 2 lbs of dme in 1 gallon is gonna yield a much stronger beer than that

You can buy a false bottom or toss in rice hulls, they have helped me immensely with sparge flow.

You should get your grains milled where you bought them. You can have them double crush them if you are using a brew in a bag methodology. The lemon taste is probably just the hops, simcoe is pretty overpowering and needs a strong malt background to back it up. I like the idea of sMash brewing...

The whole thing is you have to assume some level of clarity for that matter there are a dozen other things that will throw your calculation off, however, the IBU of any given beer is a measurement of the alpha acids absorbed through the boiling process. If you can't count on them with some level...

Awesome sauce man

I made my first bulk hops buy this year, can't wait for it to come in from hops direct.

There are calculations for ibu, it includes corrections for gravity and boil volume.