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Were you planning on letting this sit for a year? Roselare works best when it is given a year+ to work. If you are planning on aging it then I'm sure there's more than enough sugar there to make an interesting sour. If you were hoping to drink this in a month then it's gonna be funky and weird...

Getting to the end of the keg and WOW did this clear up nicely. So glad I brewed this up this year.

What is the manufacturer/model number of the PIDs?

Yes, I have used brown sugar in mine that last two years and it has worked out fantastically.

I have a Citra IPA going right now and this is the fermentation schedule I'm using: First 24 hours: Rising from 65* to 68* Day 2-Day 7: 68* Day 8-Day 19: 70* Day 20: 34* cold crash I will report back with how it goes, currently on Day 6. Edit: Day 13 and my Gravity has gone from 1.064...

Damn, $20?! I just bought one. If it works then it's a steal, if not then oh well.

There are some 12 VDC pumps on eBay that might be of interest to you. They are usually under "solar water heater pumps" or something to that effect. You will need a power supply for them, they aren't nearly as powerful as a March, and there's some debate as to whether or not they are food...

Your post made me curious... I popped one of mine today. It is 7 weeks old, 4 weeks in the bottle. Aroma ginger and orange forward with some hops getting through. Cinnamon and slight alcohol flavor up front with a bitter finish. Definitely needs another couple of weeks! Not sure if that helps...

Robust Beard Porter for me!

It definitely will not be disappointing, but it will definitely be different than if you wait until Christmas. I always tell people that I think it tastes like a gingersnap cookie for the first 5 weeks or so.

When I did BIAB full-scale (6 gallon batches) I had full arm rubber gloves I would use to squeeze the bag. For this small recipe I put the grain bag in a colander and the put a bowl on the grain in the colander and pushed.

You bet, happy to help. I used .5 lbs of Crystal 120L, an ounce of torrified wheat, and a half ounce of Centennial. All the volumes I used were the same as OP. Used a colander to sparge and squeezed that bag. Let me know if you have any other questions.

That's exactly how I did mine. I am an all grain brewer, but I did the "beer" portion of this as BIAB in a paint strainer bag on my stove top.

Seconded. If you brew this tomorrow it might be okay on Christmas Day, but I think you'll find it a little ginger-snap like. Also, I agree that the motivation for using beer in the tea is to avoid pouring water into good beer. No need to thin out or reduce the ABV on this one!

Is it frozen? How did you get it to stay in the glass like that?

The absolute best way to get the spice flavor and aroma out of this beer is to make the spice tea shown in the OP. If you boiled everything for 15 minutes I imagine you boiled away a lot of the flavor compounds and things will be much more subtle. I don't think you are going to get any more...

Seconded!

Yea of course! Cold crashing isn't just for light colored beers. Cold crashing helps drop all of the yeast and any left over protein out of the beer. This one actually clears up nicely; when you hold it up to the light at Christmas it can be crystal clear, just dark. And even if you cold...

I keep answering your questions unsolicited... Hahaha sorry! I use fresh. Scrape off only the orange part of the peel leaving the white part behind. I think most everyone else uses pre-packaged sweet.

I gotcha. Whenever I pour something into cold wort I sanitize the container. Dry yeast packages get sanitized, vanilla beans (if they're not boiled), hop bags for dryhopping, etc. When you poured that honey in some may have run off the side of the container and into the beer, picking up...