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I would let it sit for about 5 days primary then 2 weeks secondary and then bottle

I read almost everything in here and a lot of you are talking about the missing creamyness taste without the nitrogen. Would it be possible to do a longer protein rest (lets say 2 hours) and add about 0.5lbs of lactose? I know it is not a cream stout but I am guessing 0.5lb would not make such a...

I was very curious reading the thread. I understand you are planning of making a guiness, whats ur recipe?

A kit like this is hard to screw up. I think you will be just fine. Maybe having a more oily aftertaste

No it wont! It takes about 1 day to drop a couple degrees. Not radical enough

Good eough to drink, good enough to brew! Thats what I was told and it is true. It is safer to take bottled water though. I always use tap water and works great. Just be careful with the amount of chlorine

You can also think of bottling with honey instead of other sugars

You can add more DME or you did a bad reading. Is it fermenting right now?

Is it an extract kit? If so, the only reasons I see is too much water, missing ingredients or bad reading. How did you take the reading and at what time of the process

I guess in that case it would be a good idea to boil it a bit. Maybe adding some maltodextrin

I had no airlock when I did my first batch. You can always leave the lid on it without closing. It will work fine but more risky

Depending on the yeast, you will get a lot of foam or less. Temperature affects also, etc. Top up after fermentation with tap boiled water! This is less important for beer because it stays less time in secondary. It would be more important for a lager. It will affect your FG though. Make...

It might be a stupid question: Is the amount of water important when you mash? I really dont think it is but just making sure of it. For the same recipe sometimes I put 2 gallons, sometimes 3. Does it make a difference?

Looks great! Congrats

You should put all DME before boil. Helps with hops utilization then add the LME at the end. You can also put in half a can just to be sure you have enough sugar in there. It wont make a big difference

You should take a better picture if you want more detailed info by people here

Thats what i would do! Put in the can when the wort is still hot (not boiling) then agitate a lot to aerate and dissolve the can. Then pitch in yeast around room temp

Looks done to me. When you will transfer, it should be enough to degas to whole thing. You can transfer to sexondary now or let it sot another 1-2 weeks and then bottle

Actually... That was my mistake. Feeling dumb right now :)

I think you brew is only keeping the gaz inside. You could shake the carboy a bit leaving the airlock on. When you say it is still bubbling, is it 1 bubble/minute or more?