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If your lager freezes and thaws even once it will impair/kill your yeast and you will not get proper attenuation to complete the lagering cycle. Sorry, but I wouldn't recommend putting your beer out on the porch to lager. It won't ruin it but it would defeat the purpose of the process.

Oops.

I honestly think the tasting notes will tell us more than plugging numbers into a computer program, at this point. Just let it rip and see what happens. Keep us posted!

Why would you call it an IPA? Am I missing something? Sure it has 4oz of hops, but it will be muddled by all that unfermented sugar.

+1.

I doubt your brew will reach 15% abv. If you are using WL1084, it can only tolerate 10-12% abv before dying and it has a rather low attenuation (low 70%s). I'm fairly certain other similar yeast strains have the same alcohol tolerance, so I'll be very surprised if it ferments out completely. I...

Here is what I mainly refer to: http://www.homebrewstuff.com/hop-profiles Certains varieties (newer) aren't present in the list, however. I don't believe there exists a complete source, therefore typing "<insert hop variety here>+hop+profile" on Google will usually get you the...

You aren't necessarily looking for trouble as the thought behind the whole thing isn't bad at all, but it is rather unnecessary to add a packet of fresh yeast. Just make a starter with the harvested, washed yeast and it will be absolutely fine. :) There are no real ill side-effects to...

What he means is that your cider must be cleared in its current vessel and racked to another one before you follow the proceedure he described. The reason for this is as your cider clears, the yeast cells will fall out and form the yeast cake at the bottom of your container. Potassium...

Will you be aging it in oak barrels or just in the bottles? Also, what kind of grape juice are you using? Interesting brew! Can't wait to see how it turns out.

I'm fairly certain your vanilla and chocolate flavours will come through as your beer ages. Hops are always are the forefront when a beer is young, give it time to age and I'm sure it'll be absolutely delicious! I'd recommend keep a bottle for a year and ses how it tastes like then. :)

Which is why I said "I find." It's a personal taste. I simply do not enjoy the earthy, spicy undertones of Columbus as a predominant flavor or aroma, and it is only natural that my response will reflect my preference. :) I enjoy Centennial hops (I enjoy most floral, citrusy hops), and I am...

Columbus isn't a great aroma/flavor hop, it's mainly used for bittering and has earthy undertones which won't complement the Cascade well, I find. Centennial and Chinook are good substitutes... The first being floral the latter being piney. Agreed that Nugget varieties would be best if you...

Bogus? I think not. I know very well about skeeter pee. You seem to know about it but do you know what the recipe calls for? There is 4 1/2 gallons of reverse osmosis water (ph 7) for a quart of lemon juice (ph 2) and 16 cups of sugar (ph 7). Calculations aside, this will bring your ph to...

Your wort basically has the ph of lemon juice, which will be impossible to ferment at. You can try using pickling lime, if you can get your hands on it, to raise the ph to an acceptable level (5.5-6.5). Baking soda is theoretically another thing you can use. I have no ideas on the amounts you...

I personally do not believe that messing with ph levels or minerals is worth it on a homebrew scale, but others will beg to differ. It's your money, after all, and in the long run it is true that every little thing you do to make your brew better will count.

Continuing the slight OT to argue this statement. Factory ink cartridges are rarely full or good quality/efficiency. It is only true if you follow the same logic that is it technically cheaper to buy new pants every couple of weeks instead of having the same pair of pants dry-cleaned. Or...

You're not crazy. You can easily do this on the stove, you just won't get nearly as much out of your hops as you can't boil the entire batch. You can still use your wort chiller inside granted you have the proper fittings. Alternatively, you can make a sort of hop tea by boiling the hops...

I would probably use dextrose rather than regular, refined table sugar, tho. It will dissolve into solution better, as your wort is already nearly saturated.

Belgian ales typically ferment in the mid-70s, just ramp up the temperature and it should be fine. If you're worried about off-flavors, remind yourself that they are typical of most Belgian beers. ;)