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The facial hair question was really out of left field. Surprised they didn't ask people to report their Norwood Stage 1-7 status while they were at it. The survey really needed a "indifferent/IDK" option for the opinion-based questions. I've never looked into first wort hopping and have 0...

Brewed this today as a 2.5 gallon BIAB batch. Kept the grain bill and hops the same as OP except I added about 10% torrified wheat for head retention, since a lot of posters complained it wasn’t very good. Got an OG of 1.053, pitched US-05 at 68F and stuck it in the basement. Sounds like this...

Brewing right now. Cream of 3 crops, 2.5 gallon batch size. First time brewing this recipe so going small to see if I like it.

My 2.5 gallon batch fermenting away... moved upstairs from the basement just now since I hear WY1450 has a tendency to get stuck at lower temps. What level do people generally like to carb this beer to?

Brewing today, here’s my recipe scaled down to 2.5 gallons: 3lbs 2oz pale malt 7.3oz flaked oats 5.4oz victory malt 4.5oz chocolate malt (pale) 3.6oz flaked barley 3.6oz briess black barley (stout) (use roasted instead if they don't have it w/little bit of black patent for color) 3.6oz...

Believe this will be my next batch, gonna do a 2.5 gallon size. Never done a stout before. How long are people aging this before drinking?

Found exactly enough empties to bottle the whole batch today. Between lost volume from blow-offs and the sizeable trub, I got about 3.7 gallons in the bottling bucket. Primed with about 4.7 ounces of white table sugar, which is hopefully enough to make it a strongly carbonated Belgian but not...

That’s probably a good idea. I’m gonna “lager” this ale for probably a month after it finishes carbonation anyway since most people complain about the beer tasting green when it’s young.

21 days on, first gravity reading is 1.012, for 85% apparent attentuation and 9.5% abv. Spot on to what Kee estimated. Think I’ll call this good and cold crash + gelatin fine. Either gonna bottle this coming week (if I have enough empties) or keg.

4.5 gallons of a Pink Elephant clone, been 2.5 weeks now. Really wishing it was a faster beer but it's gonna need at least 3 weeks warm total, plus probably 1 month cold conditioning before it's truly ready to drink.

10 days on, completely simmered down. Starting to clear up just a little bit, and the krausen has completely fallen. Carboy is sitting on a heating pad that has brought it up to the 72-75F range. I thought I could let it go ambient the entire time but spring decided to take a vacation around the...

Thinking of brewing this next. 99 pages is a lot to go through - are there any general consensus modifications I should make to the recipe, or just brew exactly like OP says?

Feel like Lucky Charms is a safe bet. It's mostly just oats and sugar after all, not greasy like Oreos.

Just bought a PVC elbow myself. Can’t wait to not do a balancing act for the last 10% of the beer.

Sorry I can't help you with the wine yeast. But with that much table sugar and so little other fermentables, I would definitely add some yeast nutrient to the recipe.

Making beer on an electric stove is absolutely terrible, only did that once. Even with my kitchen's new gas stove I need to run multiple burners under my 10 gallon pot to get it to a boil in a reasonable length of time. If I ever find a used turkey burner at a yard sale I think I'll switch to that.

I squeeze the bag personally. I hear it makes the beer take a little longer to clear up but it doesn't matter to me that much.

You might enjoy the subreddit r/prisonhooch if this is the kind of thing you're curious about. A guy there made a refried bean wine called "beano grigio".

After about 24 hrs after pitching, the carboy blew the blowoff tube + rubber stopper off, and puked krausen all over the carboy exterior and floor. Never seen a blowoff tube fail but I guess it was too much gas for too small of a tube. Wiped it off, let it open ferment for a few hours to calm...

Brewed this today as a 5 gallon batch. Used OP’s revised directions to just do a protein test and 156f mash, plus a 172 mash out. Used Wyeast 3787 because that was the only one my grain source had available, and skipped the S04 yeast since most people who’ve made this recipe seem not to like the...