Beer brewers I has questions!

The amazing girlfriend and I finally got all the items for the beer kit she got me for Christmas and it was quite fun to do and am looking forward to the outcome, did hit some snags though...

Some pre text, this is a kit for Vermont maple porter from a company that is not Mr.beer, but the issue I hit is when I was first making the wort the temperature control with a new stainless steel pot and propane stove was a pain in the ass and the suggested 155℉ was about 175℉ ish for around 10 min before setting down to normal, is this going to be any issue down the road?

Btw any suggestions on where to get press seal beer bottles in the MD area? Really hope to get another kit soon!

As long as the wort was cooled to the recommended temp for your yeast, you should be fine.

Depending on where you were in the hop schedule, it may or may not impact the flavour that was designed. Nothing you are going to notice.

You should be shopping http://www.defalcos.com/ for supplies. They do mail order. Do you have a bottle capper? If so, then there are lots of reloadable bottles at any grocery store. You just have to empty them first. Coors longneck is one example.

Was thinking grolsh (I cans spelliz....) Bottles but being a green bottle I would think it let too much light in over time.

Also was thinking new mason jars and equipment too but Idk how that would work.

Im assuming you were using malt extract for your brew? If so you should be OK, like the others said I doubt you will notice.

Any commercial bottles with pop tops (not thread offs) will work with standard caps the cheap butterfly type capper:

That's what I use.

I have a similar capper. You just have to buy the right bottles. The bottles that work (with mine, anyway) have a thicker "shoulder" on them, about a half inch long or so. The twist-off bottles work too. You just cap them slow. Try one.

...this makes me wonder whatever happened to the capper my grandmother had. She used to make root beer for us grandchildren.

Most of my clients ended up gravitating to either pop-can kegs or 2L pop bottles to bottle the beer. The kegs are the top of the food-chain for homebrew, while the pop bottles were the equivalent of opening up a pitcher and required a lot less time to clean and/or source.

How many pounds of malt grain were you using, as opposed to malt extract. At 170, you deactivate all your enzymes, but don't necessarily denature them. You'll probably see little efficiency in your mash conversion, but you're probably getting all or nearly all your sugars from extract, so it won't matter anyway. If all you have is a pound of character grains in a sock, they're only therefor color and flavor.

For future batches, get your water to strike temp before adding grains. I do my mash in the oven on "warm" to hold temp when I home brew.