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Interesting idea, haven't heard of anything like this. That said, I think I'd just end up blending beers after a while. That could be really fun... or, more likely, a complete disaster.

RDWHAHB. Doesn't sound like anything to worry about to me. Just give it time and let the yeast do its thing. The bubbling means it's working, even if it seems slow.

Mmm... that sounds good! I love honey malt.

If it's just chlorinated, you can always filter the water before brewing with it. As for brewing with bottled water, if you're using it for the boil, you don't need to sanitize or anything, but if you're topping off with it, I'd spray or dip the tops in sanitizer before opening and adding to...

Yeah - I've never seen any true krausen form when I've done ciders. I'd also recommend adding the nutrient before you pitch the yeast next time, just as standard practice.

Jumping on what others have said, 1.000 for a porter (or for S-04 in general) is really low. I've definitely had a number of beers reach their terminal gravity in ~4 days, but never had one hit 1.000 in that short time, or with that yeast. I'm tempted to think there's something wrong with...

That's devotion.

Nice! Looks like you had an awesome time! I don't know that I'd ever leave...

Yeah, I gave that up after a few batches too. Didn't really see the benefit at the end of the day. As to your question - sounds good to bottle to me!

This looks awesome, definitely sign me up for a pint... or 4. :tank:

For me, I'd rather not take the risk, so I'd probably make a new starter. You might be fine going with the yeast from the stout, but I'm more in the "better safe than sorry" camp.

Style dependent, but the pale ale I have on tap now was in the keg after 8 days. Brewed on a Sunday, added dry hops on Thursday, cold crashed Sunday, kegged Monday night. 24 hours later (at 30 PSI), it was pretty good, though not fully carbonated. Lowered to serving pressure (~13 PSI), and it...

EVERYTHING comes back to the sexy factor. Everything.

Wow... that's pretty intense! Looks awesome!

Yup! Came to say Kolsch, and all of this is true too. Good luck, definitely easier to have the lower temps to deal with than higher, IMO. You could also pick up a Brew Belt or something similar that gently warms the beer, and a temperature controller. That way you've got the best of both worlds!

Much better than many first brew days! Not sure about the bleach either, but based on what you're saying I think it's probably fine. Welcome to the hobby - it only gets smoother AND more complicated from here. :mug:

In the right context (and depending on the flavor/aroma profile you're aiming for) pretty much any hops could work. Personally, I'm a big fan of Galaxy and Amarillo, and I've got some Zythos and Apollo on hand that I'm going to try in a hoppy Pale Ale soon (either separately or together).

Haven't tried either in a porter (though Columbus is one of my preferred bittering hops in general), but I don't see why you couldn't try. Maybe Columbus for bittering and go a bit lighter than you usually would with the Chinook for a little pine in the aroma?

Some good suggestions here. I like using wheat malt in my hoppy beers (just a preference thing there), but trying another yeast and/or upping the mash temp would be a good start too. Maybe an English Ale yeast (Wyeast 1318 has been great in my hop-forward pale ales) would be worth trying...

Yup, especially the yada-yada-yada.