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I don't think you're going to get all that much bitterness from the hop stand if you're starting at 150F, so I wouldn't worry about it too much. If you want a big aroma, you can definitely stand to up the dry hop additions. I'm in the 3-5oz (for a 5gal batch) range, so maybe .5oz - 1oz?

Unopened? Absolutely fine. Vacuum sealed? Totally good to go. Left out in an open cup... maybe not as good.

True - and even if you don't, just on the ingredients, you can often save money if you're only looking at the raw ingredient cost compared to buying a similar commercial beer. Even if your ingredients cost $50, that's ~$1 a bottle, cheaper than most commercial craft options. But then you've...

I know that I don't save time brewing, that's for sure. As for saving money... I kinda thought I would when getting into it (oh, it's only $30 for my 5 gallon batch, that's two cases!) but there's always something else to buy, something to upgrade. I think you *can* save money doing it, but...

Looks pretty good to me. Might be a bit high on the crystal malts for my tastes.

I know this one all too well. Was right around 68 with Notty the first time I used it... not a fan. Avoided it for a while, then tried it again around 58 (I think...), and it was an entirely different beer.

Yeah, 73 definitely on the high end there. But, if you can keep it in the 63-65 range, that would be pretty good when you're talking about getting started. Again, the water bath could be a good idea to keep temperatures more stable.

Well, low-60's pretty nice. Your beer is going to be a bit higher while actively fermenting, but it's a really good start. To keep temps from swinging too much, you can put the fermenter in a water bath, which will help stabilize the temps. I think you're in good shape there! That said, if...

Totally understandable. Give it time, then take a gravity reading and see where you're at. You should be just fine! :mug: Just to add on, with that picture, I really wouldn't be worrying. It looks great!

RDWHAHB. Doesn't sound like anything to worry about to me. Just give it time and let the yeast do its thing. The bubbling means it's working, even if it seems slow.

If it's just chlorinated, you can always filter the water before brewing with it. As for brewing with bottled water, if you're using it for the boil, you don't need to sanitize or anything, but if you're topping off with it, I'd spray or dip the tops in sanitizer before opening and adding to...

Yeah, I gave that up after a few batches too. Didn't really see the benefit at the end of the day. As to your question - sounds good to bottle to me!

Yup! Came to say Kolsch, and all of this is true too. Good luck, definitely easier to have the lower temps to deal with than higher, IMO. You could also pick up a Brew Belt or something similar that gently warms the beer, and a temperature controller. That way you've got the best of both worlds!

Much better than many first brew days! Not sure about the bleach either, but based on what you're saying I think it's probably fine. Welcome to the hobby - it only gets smoother AND more complicated from here. :mug:

Yup, especially the yada-yada-yada.

It should! Keep in mind that yeast is usually stored in a refrigerator before you pitch it, so now that it's getting back up to the temperature that it like to ferment at, it's getting to work.

Don't we all, haha! :p I still maintain one of the hardest part of homebrewing is waiting for the next batch to be ready.

Yup! This is a great route to go, did this for my first few years of brewing before moving to a chest freezer fermentation chamber.

First, welcome to the hobby! It's a blast, and you're sure to get hooked. Sounds like you've got some good kids there, too! I definitely think time will be your friend, especially just 5 days after fermentation. Whether you move it to secondary or just leave it in primary for a bit before...

I don't use a bag at all. Just dump them in!