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So this pretty much stumps me. I made a batch of graff for my gf's first brew. It fermented for 26 days, then I bulk primed with dextrose. The bottles were sitting in my room temperature closet for about 36 days. Now I transported them all to my gf's house a few days ago and she immediately put...

Still might be cheaper to ship from the states...with the markups we have over here.

http://lmgtfy.com/?q=ireland+homebrew+supplies Start with http://www.howtobrew.com and maybe buy the newest edition or do some more reading online.

For the Win!

Do a search here for "Ward Labs". Also Bobby_M made a youtube tutorial on dealing with them as well. Might be a little more expensive shipping to and from HI, but still definitely cheaper than $250.

No-Chill FTW

well since you're not mashing in the pot anymore you shouldn't need stainless steel braid or a false bottom. Most people use a dip tube to get every little bit out. If you use one that goes to the side of the kettle, you can whirlpool the wort after chilling (stir to get a little vortex going...

bulkhead http://greatbargain.net/opencart/index.php?route=product/product&path=44_35_46&product_id=91 or you can siphon with a high heat capable racking cane out of copper/ss tubing and silicon tubing. I've used both and I recommend the bulkhead option.

Some more constructive criticism. You seem to understand that your cooler is your MLT, but your pictures and text suggest you didn't use it as such. Most people hit up the strike water in the kettle, then transfer to the cooler (at a higher temp than target mash temp), then dough in with the...

you can cool it slowly to room temperature, look up the "no chill" method. It does make a more bitter beer so you have to adjust your hop additions.

Here's a good picture tutorial talking about exactly what you want to do. https://www.homebrewtalk.com/f36/simple-bib-small-batch-method-146872/

search for temperature controller. It would work fine, maybe cycle on a little more often.

This game sounded fun until I read about having to drink Smirnoff Ice.

Sounds like it went relatively smoothly. Next time try to skim out the husks that make it into your boil kettle. Boiling them can extract tannins, but for a stout and that few it probably wouldn't be noticeable anyway. Batch sparge just stir and let it sit for 10 min or so. You want the sparge...

Both would work but a chest freezer is: better insulated opens from the top so cold air wouldn't fall out every time you open the door easily expandable with a collar and is likely more energy efficient.

Don't remove that, that's the part that actually provides the cooling.

Can't tell you why its causing your GFCI to trip, but why use one in the first place? Most people use them when using electric elements, I've never heard of anyone using them for temperature controllers.

I'm an American currently studying in Australia. The local beer selection is disappointing and expensive, so I'm sustaining myself with homebrew. But my parents are coming to visit in a few months and I want them to bring some good craft US beers with them. I don't know what's available for them...

Get yourself some bottles of Rogue beers (or maybe your own clone would do) and bottle harvest that yeast. Make a big starter and save some in slants or wash the yeast after fermentation and save it. Then you won't have to wait a year to buy pacman yeast!

You could use a hose. But when the wort is still near boiling, there is a large enough temperature differential where you can get effective cooling. When the temp. differential isn't as large (say when the wort is around 100F), you can switch over to chilled/ice water to continue cooling...