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This is amazing! I'm in!

Nice! Good luck everyone!

So in for this! Good luck everyone!

Awesome, good luck everyone!

It's most likely good to transfer, but the only way to be sure is to take a gravity reading. Do you have a hydrometer? If the gravity is stable for 2-3 days in a row fermentation has essentially stopped. If you can't take a gravity it won't hurt to leave it for a few more days to make sure...

Awesome! I am in!

Take a look at some Cream Ale recipes. Cream Ale is not "creamy" but in fact an ale "response" to lagers. The style developed to compete with lagers as they gained popularity, without the need for cool fermentation . I can't cite a specific recipe or yeast to use as I've only attempted one...

In terms of helping to minimize heat loss in lieu of a coat you can also use blankets. I have a fairly large mash tun so I wrap the thing in an old bed comforter and pile an extra blanket or two on top, after an hour+ mash I may only lose a degree or two.

1.036 is relatively low, and if you had good aeration and healthy yeast its very possible it finished up quickly. You ask if you screwed up...its possible you did very well (except for the low OG). Take a gravity, see where it is, if you're still unsure wait another day or two and take another...

I brewed a cream ale last year and added lactose and some vanilla. Ended up tasting like cream soda, so I'd imagine some orange peel would definitely work well. Keep in mind though a true cream ale shouldn't taste like cream...it's basically an ale version of a lager - light and crisp, so...

The Homebrewing Organization of Purdue Students (HOPS) will be hosting the 2nd annual Blichmann Cup homebrewing competition on Saturday March 30, 2013. The contest is open ONLY to faculty/staff, students and alumni of Purdue University. Entries are $5. There will be prizes (TBA) for the top...

Awesome! Good luck everyone!

Good deal!

You don't have to wait 1 - 2 weeks for primary. 4 days can be plenty as long as the fermentation was complete. If you have a healthy fermentation that can be plenty of time. What really matters is the gravity, not the amount of time it sits or even the airlock activity (or lack thereof)...

Nice! I'm in!

This shouldn't be an issue as long as your temperatures and ph are where they should be. Consistency is a very good thing! I would just adjust your recipes assuming the higher efficiency and you should be all set! I was consistently getting low gravity, but I made some minor adjustments to...

My two cents after going all-grain about a year ago... Get at least a 10 gallon stainless kettle for boils, and go 15 gallon if you're willing to spend on it. I have a ~8 gallon pot and it works (barely) and it can be a bit of a pain. Go with a round cooler w/ false bottom for your mash - I...

Things have started back up! Be sure to check out the page I posted earlier for more information - we have a lot of great events coming up! You can also PM me if you'd like more information.

I like to pour my wort through a fine stainless steel strainer. It helps pull the tub out AND helps to mix and aerate the wort as well. That being said, its not totally necessary and my brews turned out fine before using the strainer.

I just mix mine right in with the grain when I dough in. My thoughts are that they do more work for you in terms of preventing a stuck mash if they're distributed evenly throughout the grain rather than just acting like a filter below the grain. I feel as if you could still get channeling or...