Hate to keep harping on the same thing, but - is anyone able to advise on what (if any) adjustments I need to make to the amount of priming sugar necessary when it comes time to bottle my stout?
On another note: Jolly, that's a hell of a lineup! Count me as jealous as well. I've totally been bitten by the bug, and as soon as the semester is over, I'll be brewing again as well.
@cheesecake: That, my good man, looks deelishus
. Nice job!