I might have to try that in an IPA, I bet the hops offset the brown sugar flavor nicely... I'll let you know how the honey works; hopefully it gives me a good dose of alcohol plus a subtle flavor of honey to boot!
I pitched it yesterday at 3:00 and this morning it was bubbling at 1 per minute, but now it's going steadily faster - 1 every 15 sec. or so. I really think that vigorously stirring the yeast in makes it ferment out faster. Either it's the froth (aeration) or the thorough mixing of the yeast, or both, but I had a stout ferment out in 3 days doing that - now this batch seems to be off to a good start as well!