I'm primarily a n00b and a lurker but I've posted before and the comments have been greatly appreciated so I thought I'd discuss my plans for my St. Patty's home brew.
Projected Price: $90 Canadian
I'll be starting this week, so for arguments sake we'll say I have 7 weeks from pitching the yeast to drinking the brew.
The plan is to start 2 batches of my local home brew stores (Noble Grape) blonde ale simultaneously using their own blend of LME, dextrose and hops, which they recommended over Light DME. The brew will stay in the primary for 3 weeks at which point I'll cold crash and bottle it. After conditioning it for approximately a month my room mates, our guests and I will be able to enjoy the results!
I'll be using a setup similar to the one pictured above. Leaving the lid unbuckled during the first few days of aggressive fermentation then popping the lid down once the airlock can handle it.