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I stir whilst mashing, about once every 15 minutes. I do it to ensure I have a consistent temperature throughout the grain bed. Once I begin recirculating and sparging I do not stir...

+1 definitely shake the jar every hour or so to keep as much yeast as possible in suspension...

I might recant my earlier statement...did you use a yeast starter? And what was your final volume prior to pitching and about how much headspace was there? How much did you aerate and how? I've had plenty of instances where a blowoff tube was needed, but I've never seen anything this bad before...

Reads like beer to me...

Try building one on your own. Nothing beasts experimenting...

Is there a question in here?

Well, is there a big layer of yeast in the bottom of the flask? More details on your process would help out some...

Blow off tubes don't absorb the pressure, they just redirect the excess gas. If there is more gas/kraussen coming through the hose than it can handle it will be released elsewhere. Basically, it's the path of least resistance... EDIT: In the future get a bigger blowoff tube or a larger...

It's not over active it's healthy fermentation. Your little yeasties are tearing through the sugars. This is a good thing. Just maintain sanitization and you will be fine. If you are really concerned look for some threads on here about "open fermentation." Lots of people don't use lids and it...

Sounds like beer to me...

Not worth the risk in my opinion. I'd get some new bottles.

"Give me a lever long enough and a fulcrum on which to place it, and I shall move the world." - Archimedes You just need more leverage...

Is the keg chilled? Most of the yeast should settle at the bottom of the keg in a day or two. The first glass should get most of it out. And how we're you planning on filtering yeast out? I didn't think diatomaceous earth had reached the homebrew market yet...

I don't think it would have much of an affect on the spices. I'm not a chemist, but I know whirlfloc coagulates with positively charged proteins (break material). As long as the spices you are using aren't "proteins" then I think you'd be fine.

Caramel 80L - http://www.northernbrewer.com/shop/brewing/brewing-ingredients/grain-malts/caramel-malts/briess-caramel-80l.html Munich (many options) - http://www.northernbrewer.com/shop/catalogsearch/result/?q=munich Carapils - http://www.northernbrewer.com/shop/briess-carapils.html

By looking at the individual components on websites. I would advise against an electronic means to log your brew days. Several months ago my laptop had an irrecoverable failure and I lost over 2 years worth of brew data. I'm still bitter and angry about it. Pen and paper works just fine...

Luckily I have dental insurance... :mug:

Lose the carapils and you have an oatmeal stout... Edit: leave the carapils and you have an oatmeal stout too...

Not with steeping grains. You are correct that it was way too hot, but you'll be fine. Temperature control is one of the most important aspects we brewers need to harness. It comes with practice.

Anything.