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I've got a mega jug of star San so that's what I'll be using for a long time. I'm guessing I'm really just over worrying and the beer will be mediocre for a first go and then I'll continue to improve with each go. One bad batch won't kill me. The biggest thing for me is temperature control and...

Well let's just hope I maker to that step haha.

I'll have to give Nottingham a try when I begin to formulate recipes. I wish my original yeast packet had included temp ranges. Such is life. I'll ride out this batch and learn from my mistakes and have a wonderful oktoberfest next time haha.

After a couple weeks will I notice the beer clearing right now it looks like really cloudy apple cider.

It was anywhere from 63- 73 accidentally during the first few days in the room that it was in. House is old and does weird stuff that's where my concern in off tastes is coming from and what maybe caused early krausen drop and dissipation.

I posted an entirely new thread for some reason haha. Still new to forums. Below is the link. https://www.homebrewtalk.com/showthread.php?t=569591&page=3

I tend to leave my house pretty cold 62-65 during the winter. The basement stays the same in the summer as well. I need to find a yeast or brew that likes those temps. Or figure out a solid way to regulate temps.

It may turn out fine but I'm guessing slightly chlorinated water and higher temps may have caused some interesting stuff. It's still cloudy and swirly at the moment. I still need to grasp brewing with spring water. Do I need to sanitize the bottles before hand or just dump it on in?

Unionrdr I posted a second update to this post you may want to check out. Lots of interesting developments since yesterday and they don't appear to be great haha.

Also it's going to be tough to drink my way through 5 gallons of bad beer. It would appear I have made a few mistakes. Tap water lightly chlorinated and fermentation temps slightly too high.

Thanks for the tips. This is very obviously my first brew so I'm expecting it to be a learning exp and guessing there may be some off flavors. I'm keeping the temp pretty consistent (I can only do so much). Any good recommendations for temp control? I'll be sure to let everyone know what...

My plan was fermenter 3 weeks and then bottle condition for 2 weeks and then try one.

I'll keep er between 65-70 and hope maybe activity will pick up and see what happens. Brewing will teach me to be patient.

It was a partial boil with lme, specialty grains and cascade hops. Did the 60 minute boil it was about 1.5-2 gallons when added to the fermenter topped to 5 gallons.

Unfortunately I don't have a hydrometer yet or even a firm grasp of using one. I plan to get one and use it going forward. I hope this batch will be ok without it.

It's the Midwest front porch pale ale

It's a Midwest extract kit. Yeast was no name just said Brewers yeast. Should I up the temp?

First I just wanted to say thank you to everyone who helped me out today with my questions. However I'm back with more! After getting home from work today I brought the temperature of the ferment down to about 63-64 and within an hour there was a drop in activity everything slowed and the...

Should I be smelling anything near the fermenter lid?

Alright, so get a hydrometer and figure out how to use it. Get a few books. Start using the Midwest buckets. I also have a dark star burner I plan to use as well once I get a propane tank. My kettle works just fine for now. Should I shy away from secondary fermenting? I plan to brew a lot of...