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It can take up to 3 weeks for the carbonation to stabilize using the set it and forget it method. I don't understand the science behind it at all but sometimes it seems like beers just act weird before they're fully carbonated. I'd give it until the weekend (assuming by next friday you mean...

Awesome, thanks for the review!

Over the weekend I brewed an IPA for the first time with my plate chiller and I didn't think about how narrow the restrictions would be. A near complete plug ensued. After I salvaged 4 gallons of my brew I was looking through the new William's Brewing catalog and I saw their new (I think) hop...

I'm in

I wouldn't worry about it for your first brew. Keep it simple for your first go. Also most of the kits have a packet of dry yeast. For dry yeast you don't need a starter anyway.

I use this screen when I oak or dry hop in the keg. Just chunk them in there and the screen will keep them out of the dip tube. http://www.kegworks.com/homebrew-hops-screen

I usually get my recipe set and then play with my water. Like ajdelange said, don't worry about that RA field too much and just use the mash pH. Also buy that pH meter NOW!! You can hope and pray that EZ Water gave you all the info you need and you built the proper water profile to give you...

The residual alkalinity IS the result of a big nasty equation. Basically it calculates the effective alkalinity (essentially your carbonates, bicarbonates, and your hydroxides minus your acidulated malt and your lactic acid) and then using some conversions it subtracts the calcium and magnesium...

Yeah you're basically making more food for the same yeast. Except that the yeast will multiply many times over eating a gallon of starter to give you the cell count you need. No need to get another pack of yeast. The whole point of the starter is to buy just one thing of yeast and grow it up to...

I would honestly forget a random post you found and use something like http://yeastcalculator.com/ to determine what you need to do. For example, assuming you're making a 5 gallon batch and your OG is going to be 1.100 then you could do the quart starter you have already done, let it ferment...

It's definitely not a problem assuming we're not talking several months. Even then I wouldn't be too worried about it. Your beer will probably end up very clear and maybe a little more lager like.

Are the mini kegs that you fill yourself reusable?

Hooray

Yay! Sent from my iPhone using Home Brew

Hooray!!! Sent from my iPhone using Home Brew

Probably. I've not done any beer like that but it stands to reason that you'll get less sediment breakthrough. I'd be careful going too fine though as you might get plugged up.

How much actual yeast/beer got in there? I imagine that it probably wasn't a huge amount compared to the StarSan. If that's the case the yeast might not be especially happy. If your pitcher was only 1/4th full at start and is now overflowing with yeast you might be ok. Why not get a pack of...

Yes use the mash water. That's where most of your extracted sugars are. The sparge water only rinses the leftovers off the grain to get a little more sugar.

48997 + 5 gal American Stout = 49002 gallons

Well...it's been almost two months, I've fermented a batch or two and her mom has visited multiple times. I honestly don't think it's going to be any kind of issue. Turns out my wife is actually pretty cool with my hobby. She drinks more of my homebrew than I do.