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My head hurts :confused:

Probably not. I wouldn't dump it. Just let it set and see what happens.

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Like Crazyworld was saying, you may have a lower SG then you think because it is in your fermentor. The CO2 in the beer will hold the hydrometer up. When you take hydrometer reading after starting fermentation, you need to degas it by pour back and forth between two glasses about 10-20 times.

That looks good. Nice Job!

Yep, the easiest way to hit your numbers is to use extract. Brewing is knowing your equipment and making recipes work on it. If you give 10 brewers the same recipe you will get 10 different beers. Home brew clubs do this all the time to show how different equipment makes different beer. And...

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154*F is about right for a stout unless your making a dry stout. Calibrate your thermometers. Make sure they are right. Like it was mentioned earlier, lower your mash temp. One thing the remember is you have to adjust for your equipment. A recipe may call for a certain mash temp on a certain set...

I don't know but I'm interested to find out. What was the brand?

22*c is pretty warm for a lager, its actually pretty warm for an ale. What yeast are you using?

I don't think you will.

Like Yooper said if you made water, but I think you can get 1.00 if you use champagne yeast or in have an infection.

It depends on how fermentable the extract was. Hopeful its slow fermentation but there is a good chance his extract will not go there.

I think it fermented in about 24 hours, which is not unheard of. I looked at the true brew porter kit and its says it attentuates about 31 points and yours attentuated 28 which is pretty close.

You under attenuation may be from too many unfermentable sugars in your wort. Was it all grain or extract? If its all grain try mashing at a lower temp. If its extract, make sure its fresh and from a good manufacturer.

I've never done it but one thing I've heard is you have to keep topping off the barrel. The beer will evaporate out and if you don't refill it, the barrel will dry out and not be water tight.

This is what I would do: keep everything in the freezer with the temp around 40F or less using your temp controller. Use a fermwarp or a heating pad on your fermenting carboy with another temp controller to keep the ferment temp up. You only need to control the temp on your fermentation for...

Welcome to the club. Instead of buying a propane burner, encourage you school buy a big bunson burner to demonstrate thermo dynamics in a sugary solution,.:D

If it has been at 1.020 for a couple of days, then you should be good. It maybe high because the extract you used was not very fermentable.

Yes, take you tap apart and clean it. You don't have to sanitize anything that is used pre-boil. I whirlpool right away. It settles the trub and helps cool the wort faster, I think. I don't use a hop bag, I can't help you there.