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If your target was 1.082 and you got 1.071, even your normal 82% efficiency wasn't going to get you there. That being said, that grain bill is pretty big, and I don't think you even got 77% efficiency if you only hit 1.071. Maybe 60%. It's pretty common to get worse efficiency with a big grain...

You can specify to add ingredients after the boil. It won't add that gravity to the pre-boil.

Caraaroma is a good to use to get a nice red color, and it's much darker than Carared, so you don't need to use as much.

The ratio being referred to isn't about priming sugar to water to make the priming solution, it's about priming sugar to beer volume. Here's a good calculator: http://www.northernbrewer.com/priming-sugar-calculator/

What is your FG? Just because one yeast poops out at a certain FG doesn't mean that a stronger strain won't take the FG lower. If that happens in the bottles...

So, more lightly-used, cheap brewing gear for the rest of us? ;)

Not a chance I would dump that. Nothing wrong with the temp you mashed at, just a stuck fermentation. Maybe make a starter with Nottingham and pitch?

Northern English Brown.

That's going to make a huge beer that the yeast might not be able to handle. You may want to rethink it before putting time and money into it.

This forum is terrible at necroing threads.

A whole quarter cup of ginger? I used two pounds of ginger in a 5 gallon brew, and people absolutely love it. It will certainly mellow, but you have to be patient. Why are you even opening your fermenter after a day? All this talk of dumping the batch is far, far too premature.

That flavor will stick through any aging. You could always try to pass it off as a smoked wit. :)

Google swamp cooler. Basically, evaporative cooling will keep your fermenter 1-15F lower than the surrounding air.

Everything I've seen contradicts this. In fact, the source does as well: http://www.chloramine.org/chloraminefacts.htm Use Campden. Boiling will not do anything.

Where are you getting your top-off water? Tap water in Austin is 85F right now, and room temp is maybe 75F if you like your AC on all day. Are you chilling your top-off water? If not, your wort is still too warm when you pitch. Edit: just realized you aren't in Austin. Never mind. :)

Great writeup! Since you're in Austin, you can use the tap water. For 5 gallons, just add a 1/4 of a Campden tablet to drive off the chloramines, and 1.5tsp of gypsum to lower pH and raise calcium. I prep 3 5-gallon carboys the night before brewing. It'll save you some money. Also, you may...

The 80F number is there as the high limit. It says 70-75F on vials of White Labs yeast, for example. That doesn't mean that it's not better to pitch at lower temps. You absolutely want your fermentation to happen at around 68F for most ale yeasts. Farmhouse, Saison, and Hef yeasts like higher...

It's not infected. It's CO2 bubbles. You will almost always always get that in secondary.

You'd probably get a little more help in the Extract Brewing section. As far as a braggot, I don't think just a pound of honey is going to qualify. Recipes I've seen call for at least 10 times that much. Here's an example...

These strainers have an elastic top: http://www.homedepot.com/h_d1/N-5yc1v/R-202061359/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=paint+strainer&storeId=10051 If you were using a bucket fermenter, you'd just stretch the elastic over the top of the bucket and pour the wort in, then...