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Yeah 2# of crystal is a lot, especially with the .5# of honey malt. It will def come out sweet. depending on your IBU's I would cut it back a little. Otherwise, Like Davemci said, you will have to dry hop the sh!t out of it just to balance it out.

An oatmeal stout is all good for your first beer especially since you will be using an extract kit. all of the hard work is already done for you. just follow the instructions and you will be all good. Welcome to your new passion my friend. CHEERS!

I use oak cubes that I soak in bourbon for a good month or so.

Next time add the water to the carboy first then add the wort. it will help it mix a little better. you will still have to agitate it so it mixes thoroughly but that will also help oxygenate the wort for the yeast.

Cant go wrong with a bourbon oak stout or porter. The longer you leave it on the oak the more it shines.

I dont suggest using pouring the bourbon in, just the chips. Even a little could over power the whole batch. Just stick with the chips and give it a taste every week until you reach your desired oak and bourbon flavor. you might have to leave it for a little bit longer to get the desired flavor...

I leave the flame out hops in for only a minute or 2 then cool the wort right away. I have never tried using the Habanero in the boil seeing as one in the secondary is plenty for me. 2 peppers might be a bit much especially if you are going to boil one, so I suggest boiling one and tasting it...

My recipe is all AG so if your doing partial mashes you will just have to get creative with your extracts, but here ya go. 5 gallons batch 9.5 lbs american 2 row 1 lb flaked rye 2 lb rye malt 12 oz crystal 60 8 oz flaked barley 8 oz cara pils 8 oz rice hulls 60 min boil 1 oz simcoe @ 60 min .5...

If you like spice, I have a Habanero Rye IPA on tap right now that is out of this world. It doesn't have an overwhelming heat to it, just enough to know its there. I used one whole habanero for 5 gallons.

I brewed a Bourbon Chocolate Stout this winter and used 1 oz fuggle @ 60min and 1 oz Goldings @ 10 min. I only aged it on oak for 2 months and not much hop flavors came through. The chocolate, Oak, and bourbon definitely took the front seat. Nugget or Magnum may shine through a bit more than...

That really sucks man! I used to use carboys all of the time but then went to using plastic buckets and I will never go back. I actually use a bottling bucket so I don't have to use a siphon at all. just open up the valve with a tube right into the keg. The only time I use carboys now is if I am...

They should be good. Next time don't put them in the fridge though, could be too much humidity.

I use a 5 gallon paint mixer and a drill. just make sure you sanitize it, obviously.

yes don't add the fruit only the zest. I recently brewed a white IPA and added grapefruit and orange zest into the primary once fermentation was completely done. I am not a big fan of secondaries. I let it sit for about two weeks and the citrus notes are insane! Just be very careful not to use...

Yeah your bottles are gonna blow!!!

If you can, Try aerating the mixture with a sanitized paint mixer and a drill. I usually do this before I pitch my yeast anyway to get some O2 in the wort. obviously if you are using a carboy, as your fermentation vessel, you will have to do this before you put it in the carboy. so just get...

Looks good man! here's a little trick to help you hit your mash temps. Heat your strike water about 10 degrees above your strike temp and then pour it into your mash tun. This will preheat the MT for you and and you will probably lose about 7 degrees or so from the kettle to the MT anyway. Stir...

I was going to say the same thing especially if you poured the water on top of the wart instead of the wort on top of the water.

The only way to be sure is to take gravity readings a few days apart. I personally would just wait another week and then dry hop it. I am a big fan of doing a 3 week primary. It lets the yeast go back and clean everything up and allows everything to settle. No point in rushing it unless you...

Yeah man, I was thinking the same thing. It def needs to condition a little. I carbed it on friday and gave it a little taste this morning and it had already gotten a lot better, so I'm very optimistic.