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As long as you're sure it's done fermenting, there is nothing wrong with bottling. If you're getting consistent FG readings over the course of a few days, then it's done. There won't be a problem with having enough yeast in suspension for bottle conditioning if you leave it in longer. Many...

Also, even if you didn't take an initial hydro reading, you can still take readings for a few days to make sure fermentation is over. Most folks recommend taking a reading for 3 days in a row to ensure that fermentation is complete. If fermentation is still going (even if the airlock isn't...

That's plenty. If they don't explode...you're going to have some super carbonated beer.

Let it ferment out and see what it tastes like. It will still be beer, and probably good beer. The great thing about brewing is that now you'll have an excuse to try the recipe again...and you'll come away from the experience with some knowledge about how scorching affects flavors. Who...

Any chance of reviving the brown ale in the meantime with a little swirling and warmer temps? As the other posts have said, you'll be fine to wait and transfer it over...but sometimes just a little light agitation is enough to get the yeast unstuck...

Starsan is fine to use in the airlock, foam and all.

From what I understand, the Longshot competition starts out pretty much like any other competition with a bunch of regional sites. The top few from each region are sent to Boston for more tasting, and then the finalists are flown out to a convention where Jim Koch announces the winners (I think...

I think the blue oval design in post #13 beats the split text. What if the tail and the wings didn't connect so closely? I feel like they sort of blend into each other which makes the wings harder to pick out. Unless that was the idea...

I've always liked the suggestion (that was made above) to just pick one and stick with it. All of the formulas are just different approximations of utilization, so none are objectively "correct". By using the same formula each brew, though, you can get a sense of what to expect from your recipes.

You'll be fine. I'd guess that you might get some ester formation (from high fermentation temps early on) that will leave your beer tasting a little sweet. But it'll still be beer! EDIT: Marubozo beat me to it.

You'll be fine. Just wash it out and sanitize real well before use.

+2. And what program did you make that in?

SOOOOOO much easier to move.

And your hydrometer? Sorry for asking the obvious, but it hasn't been stated yet and sometimes the answer is hiding in plain sight...

Is there an existing kit you are looking at or are you trying to put the recipe together from scratch? If its a kit, what is the recipe and what about it do you want to change (that could give us a sense of the ingredients to suggest). If you're putting a recipe together, I'd make the same...

I've done both and can't say I notice any difference. You certainly end up with more trub in the fermentor if you don't strain, but I'm not sure if/how that affects the end product (it certainly hasn't in any way that I can detect).

Let it ferment out, especially if you're unfamiliar with the yeast. Maybe that's just how it rolls but is still making great beer...

+1 on warming first (although it probably doesn't make much difference, you might get more back into suspension if its already ~70 when you swirl).

You'll be fine. Its a good practice to leave it out for several hours to warm up to room temp anyway.

I agree. I was just basing my "that's probably okay" on the fact that the yeast in the recipe says its optimum range is up to 75. Did you adjust hops for the full boil? If you reduced them to account for utilization then perhaps the balance was thrown off? Just a thought...