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I have one and it drives me a little nuts, it's always the last one I fill. You just have to get used to releasing pressure through the valve poppet. Nice score, btw!

+1 on the yeast strains, all I wish It was easier to find some of the odd ones. I think the most important thing are the things that make any business work well. Good service, good supplies, and a commitment to the hobby/obsession. Community involvement would be nice too. Hosting contests...

Yooper's advice is good. For the time being I wouldn't worry about inverting the sugar, it just adds another step to the process. If the recipe works for you, try playing with some different types of sugar or inverting your own. Invert sugar can be quite tasty. I love Belgians, but remember...

That does seem on the low side for your attenuation, but with the separate readings and clearing, it's probably finished. What temperature did you mash at?

Yes, you can use table sugar for brewing. If you're priming with it you can use a calculator like http://kotmf.com/tools/prime.php to figure the amount. Different sugars give different flavors, you can try brown, demerara, white, cane. Bakers sugar is highly refined cane sugar, and won't add...

Also, look for methods of temperature control. The wet t-shirt and a fan, the fermentor in a bucket of ice... Fermentation temperature control will help you make a big difference in the quality of your beer.

While that's not out of range for ale yeast to function in, most strains like it a little cooler than that. Also, folks often don't realize that the yeast make their own heat, so the temp in the fermentor during active fermentation is higher than the ambient temp in the room. Fortunately, the...

Get a new one. For cold beer transfer vinyl is OK and very cheap. For regular cleaning of tubes you can run a string or fishing linr through and pull a piece of cloth or sponge, but for badly soiled tubes it's not worth it.

Yah, kegging it and refrigerating it should stop most yeast activity. As long as it tastes OK I wouldn't worry. Even if it is Brett, it can take months for the sour and other Brett flavors to develop. Also, unless you have Brett in your brewery, I think it's probably something else.

I live about two blocks away from you, and I am WAY stoked to have a nice brewpub in Greenwood. Looking forward to many good pints!