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steeping and mashing are very similar. steeping just means your using specialty grains and steeping the flavors out of it, mashing means there is actually sugar conversion and is done with base malts (pale, pilsner, munich ect.) when you do a partial mash you use both base and special malts, in...

you might have just boiled off a lot of water changing the concentration. top off some water in the primary next time, happens a lot with extract brewing.

extract or all grain?

beer thief to pull it out if the carboy and test tube to pour it in and drop the hydrometer in, cheep and can get them at any online store

I have had beer blow off the air lock and foam all over the floor and the beer came out great, you will be fine.

do you use a carboy or bucket? carboys have less room for foam to expand so you often need a blow off. also depends of the yeast some are more active than others. its super cheep just need a plastic cap and some tubing and can get it from any online brew store.

sounds like bad yeast then. you could try putting it back in the fermentor as long as you try to not splash it and introduce oxygen, then repitch. prob your only option. I would give it more time in the primary next time anyway, if it is not done fermenting it will in the bottle and cause bottle...

how long did you leave it in the fermentor? thats a low OG one pack of yeast should be MORE than enough. either it was bad yeast or you did not let it ferment long enough.

I think it will be fine, you can always be flexible with hop selections. I have made an Irish red base and hopped it like an IPA with cascade citra and columbus.

that will be your best plan, even without cold crashing it will settle on its own, you do not have to use a secondary but I have noticed a difference with better clarity by using one.

35 degrees should be fine as long as the yeast is done doing its job. both irish moss and whirlfloc work very well. using a wort chiller and cooling faster also makes a huge difference if you have the money to invest. when you use those everything will settle at the bottom and leave a large...

theres nothing wrong with the beer, the cloudy look with NOT affect the flavor. the whitlfloc or irish moss will deff help with clarity in the future, but your beer is fine now. straining will not make a difference the cloudy look is from proteins and yeast floating around. cold crashing at a...

I have used the zest of 2 oranges in the last 15 of the boil with decent results.

fair enough, if you are that concerned with it one option is to boil a pound of DME in a small amount of water and add it to the fermenter, it will kick start fermentation but it will hopefully balance out the extra water.

what was your O.G. F.G.? might be ok you just diluted it.

155 for 30min

You will prob be fine but why not just sanitize to be safe?

I would check out the beginners guide to making home brew on youtube. Some things you could get at a grocery store but some you will deff need to get online if you do not have a local home brew store. Northern Brewer and Midwest supplies have a lot of great stuff at decent pricing. Those sites...

I am not sure what your concern is with ditching it but you should always bottle and try it first before you ditch. that being said I don't know why you would remove the lid and stir, all your doing is introducing oxygen that will only give you problems.

just a light extract is pretty much all base malt, It will all pretty much taste the same. feel free to use which ever you prefer or is available