You got about 60% AA, which is pretty bad, but not horrible.
To me, AA means Alpha Acid utilization, and I'm not sure how you could tell that based on the information I gave you. Am I wrong?
Depending on your mash schedule or unfermentable sugar contributions, the yeast strain and viability, O2 (lack of?), and/or fermentation temps (too low? fluctuating?) - you might not be as bad you think (ie, that might be the most they are gonna do).
Well, I steeped the small amount of specialty grains that came with the kit at the prescribed temperature for the prescribed amount of time. As for yeast, I used the dry yeast packet that came with the kit, and didn't make a starter culture (which I think i will
do from now on. Temperature fluctuated a bit the first two days because I couldn't find the right spot in my house, but it didn't fluctuate out of the temperature range given in the kit information. When it did stabilize, it was at the low end of the recommended temperatures.
Start checking them at 7 days in the bottle. Once they reach the desired carb level - put them in the fridge. That will slow down the continued activity. Sample every 3-5 days. If they start creeping up - then have a party and drink it all!
This is what I'm going to do. I appreciate your advice, PhillyBrewer, but it's way more work than Mylo's advice, so I'm going to roll the dice and if this batch turns out wasted and I need to rent a carpet cleaner, it will have been a learning experience.
Thanks Mylo and PhillyBrewer for all of your advice.