First Batch questions

[11amas]

I went with the air pump, hepa filter rig (had the pump already, the filter cost $5). I like the fact that pumping air makes it hard to over do the O2.

[Brew Swillis]

Boston: I am using a dry yeast, Safale S04 and I pitched pretty warm at about 77-78 but was able to drop it to 68-69 quickly thereafter and have maintained it at approx 73-74.

Mylo: Ill check out MrMalty,thanks. This time, because it was a dry yeat, I just 'woke it up' with a cup of warm water about 20-30 minutes prior to pitching. What is 'AA'? Im not familiar with that particular abbreviation short of Alpha Acid. Where can I read up on Oxygenating? I don't recall reading that in the variety of articles or Palmers website.

Thanks again......

[Sent From My iPhone]

AA = Apparent Attenuation. It's the percentage of malt sugar converted by yeast to alcohol. Most strains are in the low to mid 70s.

Here's a BYO article on Aerating wort: http://www.byo.com/stories/techniques/article/indices/7-aeration/1949-aerating-wort-techniques

What ever you do, do not rack too quickly off the yeast into a secondary. In fact, skip the whole secondary step all together.