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Last time it happened to me I just turned down the pressure on my regualtor and pulled the release a couple times each day. I had normal carb levels in 3-4 days. Don't try to wedge open your pressure release valve by any means.

Founders brewing company here in Grand Rapids puts out a seasonal called Mosaic Promise which is a smash of Mosiac hops and Golden Promise. It's very tasty. http://www.beeradvocate.com/beer/profile/1199/98383/

I'd just try it and see. I tried mine. With the knob all the way on the fan ran at full speed but turning it down just the tiniest amount turned off the fan. If it works it works, the only thing you'd need to keep an eye on is that it doesn't get too hot I think. I don't have much experience...

I decided I would build a stir plate from stuff I had lying around the house. Between my basement and garage I managed to source almost 100% of the materials for free :) Making a mess... Dirty old case fan. I found some old magenetic nametag backs and popped off the magenets...

I want one :)

I do it all the time with my hydrometer samples. I follow the same steps as you pretty much. I find I can get more carbonation with the beer level below the needle, more room for the foam to rise without the mess I guess. I pump it until it buzzes then let it sit connected for about 5 minutes...

I have an Android phone and tablet. I use Brewr for recipe construction, notes and boil timer. BrewersFriend has a decent app with a bunch of calculators. Once I do my calculations (usually water volumes and temps) I put it in the notes in my recipe in Brewr.

Awesome! My fist ever brew was on the day my wife went into labor with our first child.

If you haven't found a brew club yet, I would give Cork N Ale a call. They are on M-47 between Freeland and Saginaw. They may have contact info for a local club as they seem to be a popular supplier for homebrew stuffs. (my mom just bought me a 50lb bag of 2-row for my Christmas present :)...)...

I highly recommend brewing an all centennial IPA. My favorite is Bells Two Hearted Ale. http://beeradvocate.com/beer/profile/287/1093 https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/ I've brewed it but used 2 oz dry hop and it tasted amazing. Very close...

Wouldn't a lower reading result in a higher temp rather than freezing the kegs?

A kit is just a recipe that's put together in a box. I'd say find one you like and just go for it. See if you can email the recipe to your LHBS. They will be able to reply with suggestions for substitutions if they are out of something. They should be happy to get everything together for you...

This. I'd brew something that finishes quick ASAP to get the taste of beer on my tongue. I can't stand waiting for big long brews without having other homebrew to drink. Wet grain = fruit flies = unhappy wife :( in my house...

congrats! Make sure to take notes so you can get your water volumes dialed in and the mistakes corrected you'll get better and better each batch. Software helps. I have Brewsmith on my PC but mostly use apps on my android phone(Brewr for recipe and notes and brewers friend for calcs.) That...

If you're using a bucket fermenter you probably just have a leaky lid. Both of my buckets never bubble through the airlock. All my beers end up fine (except 2 that fermented too warm this summer).

haha that's what I do in my kitchen!

I get fewer dough balls if I add the grain slowly to the water in the tun, that way I can stir as I pour. If I get a ball its easier for me to break it up as the mash is a lot thinner at that point. From what I've seen most people oxygenate before pitching yeast. Looks like you've got a...

Bazooka screen for me. Never a stuck mash or sparge.

I use a 12" bazooka screen in mine. Never a stuck mash or sparge. No clamps or plumbing work to mess with it just screws into my ball valve. Once I vorlauf I can open the valve wide open and the wort flows out like a kitchen sink.

I'd pitch yeast and ferment it...I think its a 50/50 shot they milled the wrong grain or billed you for the wrong grain.