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No. That is way low! That is more like a final reading. Are you sure you're reading that correctly?

Oh, I was thinking it would be floating on top, but I guess not.:drunk:

Well it's probably going to be fine. Of course, using unsanitized equipment will increase your chances of infection, but I use things well washed plenty without any problems. Keep an eye on it for a few days and see how it goes. Just out of curiosity, why did you strain the wort from the first...

I have seen some clear filtered wheat beers. Personally I like 'em a little cloudy though.

I bought this and it works great. Conversion was super easy. http://www.amazon.com/dp/B000F6SHTK/?tag=skimlinks_replacement-20

Tannins are bitter, mouth puckering. Hopefully that short amount of time won't have too much effect.

Wouldn't worry much after only 12 hours. It often takes a full day or even 2 or 3 to show signs of fermentation.

I always fill my bath tub and throw some ice bottles and ice packs in there. Just set the brew pot right in and it usually cools in about an hour for me.

Just saw Iron Maiden in Philly on Friday, so that's what's fresh in my mind. Next brew day I'll be rockin' some 7th Son!:rockin:

Well when you order as much stuff from Amazon as I do the Prime membership is great and well worth the money.

Damn! That's a nice deal. I used to brew in an aluminum pot and it worked fine, but found a good deal on a larger SS pot. If I had seen that I probably would've picked that up instead.

I picked up a 9 gallon stainless steel pot from amazon made by Bayou Classic for about $70. It's worked great so far. The price on amazon has gone up to $86 now though.

No BS, true story. But as mentioned above, thermometers use alcohol these days. I was actually more concerned that the weights were lead balls but found out that they are just steel balls so no worries there. My biggest concern at that point was broken glass, but as I said it turned out fine.

Sounds ok to me. The first couple days fermentation can be pretty vigorous even at lower temps. I've had fermentation temps in the mid to upper 70s plenty with no real ill effect. It's pretty normal in my experience for the bubbles to slow considerably by the third day. In fact I made a hefe on...

I wouldn't put ice or ice packs directly into the wort. That might be a shock to the yeast. You'd be better off putting it into a tub with some water and maybe some ice in that. That will bring the temp down more gradually and not shock the yeast.

Yes, it's certainly possible that the krausen has already come and gone. Seeing that the wort is warmer than the air could be an indication that active fermentation is happening. That is a little warm for fermenting but I've fermented at temps around there with no real issues.

Nice play on words by the way. Worrywort! I love that stuff.

I have a cooler like that and I don't really think the lid creates a completely airtight seal. I may be wrong. You could open up the lid and check for visible signs of fermentation. If you have a layer of foam (krausen) on top then you know that it's fermenting.

Just fill the tub with water and add some ice or frozen water bottles to get to the proper temp.

Congrats on the success! I started out with Mr. Beer as well. It's a great and inexpensive way to experiment and find out if brewing is for you.