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Beautiful beer ya got there! Glad I was able to help you step into the world of AG brewing. I'm sure this is just the tip of the iceberg for you.

I brewed yet another batch of this awesome beer to have it ready for the 2015 Peach State Brew Off in February. The sample after the boil was perfect. Let's see if I can get that gold this year to go with the silver.

crystal 120 or 130 is a good sub

looks great! glad ya like it!

I prefer to go 4 weeks on all my beers at the very least.. others like going 2 weeks.. some let it go until it stops fermenting.. crash cooling and finings can make a beer crystal clear in 48 hours (bio-fine clear will clear any beer/cider/mead/wine in 48 hours). If zamo27 feels comfortable with...

if it has dropped clear (as best as you can tell on a stout) go ahead and prime and bottle.

Dear Confused: Relax.. Don't Worry..Have Another Homebrew!

since you keg... crash cool it and keg it. you can even use gelatin right before crash cooling to get it as clear as possible. or if you're like me, just crash cool and keg. a little extra yeast is good for ya :)

this stout made hard core guinness drinkers never want to drink anything but this oatmeal stout ever again. you're gonna love this one as much as the irish red ale

you can even eliminate the PVC manifold. http://www.brewinabag.com/ has examples of just that.

a little extra honey means a little extra to the ABV... nothing wrong with that :)

now THAT is what I love to hear. glad you like the recipe. if you like stouts check out my Dwarven Warrior Oatmeal Stout.

you're gonna love this even more once you get it carbed and ready to serve. make sure you take some pics to post. we all love beer porn!

4 weeks then bottle

personally, I leave it 4 weeks in primary and keg it.

Mead takes much longer to make than beer. I got my start in fermentation with Mead and quickly realized that in the time it takes mead to be ready (It's done when it says its done) I could brew several months worth of beer. My current Mead has been in the carboy for almost 8 months now. It's...

what ever their California ale (west coast ale) yeast is.

it would be a completely different beer and not even close to an Irish red. Although a 100% Munich does make a great red lager as well as an american amber of hopped aggressively

you'll still make a great beer. this recipe is very forgiving. Notty is a good alternative yeast. Not as clean as US-05 or WLP-001 but still a good choice. adding the honey at the beginning of boil isn't a big deal and the hops are fine too.

glad ya gave this another shot. you won't be disappointed