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Senior scientist at a National Laboratory. Officially, 40 hours per week with 12 days sick leave, 15 days vacation and 13 holidays per year. Unofficially (almost) everyone works many more hours and takes many fewer days off. Since I'm collaborating with researchers in both Europe and Japan...

If you're going to mash indoors, as indicated earlier in the thread, then I don't understand why you're using the cooler at all - just use the kettle for everything (though moving it in and out of the house full of hot water will be a royal pain). Also, your grain will be cold so you want...

Partial answers: #1: the first recipe is the one I brewed and it's excellent. #2: I think it's more about he character of English hops - and an extra 2oz of hops is the least of your costs with this grain bill! #3: if you can only get Wyeast, for a RIS their website recommends 1028...

Maximum temperature for Speidels is 140F/60C.

1ml adds 10IBU to 5G of sub-1.080 wort, so for 10ml in 11.5G of sub-1.080 wort IBU = 10 x 10 x 5/11.5 ~ 44

Apparently measured rather than exaggerated by extrapolation.

While I agree that it is hard to recommend gifts without knowing a brewer's current set-up, I think that there is also a useful distinction to be made between useless "novelty" items that should simply be ignored (like the aforementioned chillsner and Sonic Foamer) and serious pieces of brew gear.

Another very satisfied Keg Connection customer here. After happily using my 4-way high-pressure Taprite regulator for two years, my keezer temperature probe failed, freezing the beer and forcing slush back up the lines into the regulator bodies (2 years ago they didn't have check valves). Cue...

If you're getting medicinal flavors, it's probably chlorophenols from the interaction between the yeast and chloramine in your tap water. Fortunately there's an easy solution: add a campden tablet to the boil. American lagers are actually some of the hardest beers to homebrew; lagers generally...

I built mine from aluminum strut and would do it again in a heartbeat.

Check out the strut build threads (like this) - an affordable way to a custom-designed stand.

Pretty please.

Does your 11 year old's name begin with a Z by any chance?

Tell him you were going to buy him this until he told you not to surprise him. And if he doesn't have one, a refractometer is perfect.

Especially given your situation, I'd also strongly recommend a back-up tank - there's nothing like finding a leak the hard way and not being able to serve any of your beer.

Looking at about 7.5% ABV and 110 IBU ... is big and bitter what you're shooting for? The dry hops will give you lots of aroma (at least when it's young), but with the current schedule you're not getting any flavor hopping in there; 2 weeks is also on the long side for dry hopping. If it were...

The recipe can certainly be scaled down, but I would keep the acid malt. For 5.5G in the fermentor at 75% efficiency I used 6.5lb pale 2-row 2.5lb flaked barley 1lb roasted barley 2oz acid malt mashed in 7.5G water at 154F.

Check out the Ode to Arthur thread - pretty simple grain bill, single hop addition, amazing result.

Did I break it?

I presume you mean your FG. If it's stable for a day or two, then yes feel free to bottle. No need to secondary.