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What temperature are you at for this?

I think this is yet another problem that is solved by brewing my own.

C'mon ... you expect us to believe that? Like 13 year olds read magazines .... geez.

No chill uses doesn't use any water which is going to be hard to beat from a water efficiency standpoint. Otherwise, an immersion chiller with a recirculating system as redpappy mentions is pretty efficient. Also realize you don't have to just discard the water with any water-based system. You...

I'm assuming by "equal" you are referring to the drunk/buzz potential. If so, this effect depends on the concentration of alcohol in your brain. And that involves 2 factors: 1. The first and most obvious is the amount of alcohol you ingest. In that sense, yes 12 oz of 11% alcohol is equal to 24...

yes, it's going to make it taste great

Wouldn't the same apply if you remove the beer from the fermenter and put it in a hydrometer tube to measure? Because that's what I do. Should I be doing something first to get rid of the C02?

60F is on the cool side of the range for this yeast. So it's probably just not finished yet. Windsor is a fairly low attenuator, meaning it will leave some residual sugar, which is OK for a stout. But I bet it will finish lower than 1.036. I would give it 2 weeks at least. And I usually ferment...

2 days? Too early to get worried. What yeast? What was your mash temperature?

I'm not sure it would have ended any better when he put his plastic bucket full of wort on the stove.

Does the recipe have a big whirlpool/hopstand addition? It may be the way the calculators are handling the hopstand, because there are a lot of variables there that will affect hop utilization.

Realize that IBU calculations are designed to estimate isomerization of alpha acids, which is the main component of bitterness in a beer. Hop aroma and flavor involves a whole lot of other stuff, mostly various hop oils.

Yet another reason why I avoid broccoli, Brussel sprouts, and kale. My diet is centered on processed meats, refined sugar and beer --- because I care about my health.

Moonshiners would sometimes use light bulbs to warm up the fermentation barrel. Not sure whey they would bury them with bottles though.

Definitely not lactobacillus, which is a rod-shaped bacteria and are smaller. These are yeast.

I say to myself, "Self, this is what you do for fun. Will this upgrade make it more fun? Yes you say? Well then you have my permission to get it."

All the ones that confirmed my preconceived notions of how I brew beer. The ones that conflict with that are poorly designed with major flaws in execution and inappropriate statistical analysis.

Same thing happens in wine judging, where there's been a fair amount of research. In one study they gave wine judges the same wine 3 times in a row. The scores often ranged from like 87 one time to 95 the next. Exact same wine. And some judges were much worse. Only about 10% were consistent. And...

Well played sir

If the floaties/gunk is yeast and other normal stuff, a lot of that will settle to the bottom of the bottle after a couple of days in the refrigerator. Almost all after a couple of weeks. On the other hand if you did not adequately clean the bottles, all best are off. :) As for the...