OK, I am new ,,,just finished the boil on my first batch!!!
Wonderfullll friend that came by with a rasberry beer, and a perfect Mead(o.k. so This is my first mead to taste, but ohhh my god)....Anyway, beer is in primary and sediment???? is all ready at 1.5 inches, and water in air lock is going backwards.... It isn't being sucked into glass 6 gal. jar yet, but since this is first batch I am worried..... Smacked a yeast pact(wyeast 1272 american ale yeast 2, 24 hours ago, followed the book, temp at 76 to 78 when yeast was pitched, used fish pump and movd the glass back and forth for 15 min. Am I worried to soon? Should I wait for bubbles before going nuts? Sorry for spelling or run ons, but I is sceeered, and NEW at this.......Water level in air lock is going back, and sedement is already showin' up....

Oh by the way, workin' with .5 lbs dingemans caramel pils.
.25 lbs briess special roast,
.125 dingemans biscuit
.125 simpson's chocolate

6 lbs. gold malt syrup

1 oz. kent goldings (60 min)
1 oz. willamette (1 min)
Wyeast #1272 American Ale Yeast 2
Krogers(local store) spring water.
Starting boil 2.5 gal
After boil .5 gal
Cool to 80 F
Add more water to make 5 gal. and put stone in and shake.
Sediment after 15 min. and water in air lock going backwads.
Did I do something wrong?

I think you might be jumping the gun a bit. Did you put sanitizer or water in your air lock?

It might be going into the airlock because the ambient temperature on the room is cooler than what the wort was when you put the airlock on.

I'd give it 24hours before being concerned.

Thank you for your reply, you were right about waittin' for a while. Like I said, I am NEW, and it didn't help that I had my first drink of Mead, drink? OK bottle of Mead and a few homebrews, and a few store beers. But I can say, I have figured out a good bit after my first brew... Will be moving to a seconary soon. Thanks again for the reply. I will learn...

No problem...we all keep learning.