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You're golden.

A long hose so the beer doesn't splash. Not sure if you're worried about oxygenation or infection, I wouldn't worry about infection if everything was sanitized correctly.

Depends on numerous variables, not the least of which is the brewers patience and experience. That being said, I'm sure that someone else has had a honey wheat that strong and that the abv has overtaken the taste. Brew on my friend:mug:

Need more yeast, make a starter or get 2 more packs or pitch on slurry, or, . . . . . . .something, this is the most important thing about your high abv beer. You can calculate how much you need here: http://www.mrmalty.com/calc/calc.html

Our yeast friends typically work in spite of us, good call on the lager while you are gone. Anyway, sometimes you don't see activity in a starter, sometimes lagers take longer to show signs, all the "symptoms" you sight could be normal. Use your hydrometer. Yeast is a beastly survivor, the only...

Well, it kinda depends what you're looking for but, you can try any of these: White labs: WLP 300, 320, 380, or wyeast 3068 or 3333, or any number of other bavarian/belgian wheat yeasts or any other wheat yeasts.

I'm confused, does the brew in the fridge have priming sugar in it? If so, it may start fermentation again (depending on your fridge temp) so you may have to add more priming sugar, other than that it should be fine. Is it a lager or ale? Or did you separate half the batch then prime? If so...

I'd be right there with ya buddy.

You could use beans as the fermentable as well, sour mash bean jack anyone?

I am trying the re-use of a spiral oak dowel. I would imagine anything from the previous brew would have a mix of all the bugs used, but not positive.

Am doing this with my Oud Bruin, I left some of the trub and the oak dowel from the previous batch and poured wort (newly fermented with sacc) into the fermentor (sanke). This was last year and I've yet to taste it.

Deleted, somebody already covered it.

No worries, most of us are here to learn, I learned something from your post.

Probably, but it doesnt seem to be done fermenting, what is the gravity? This will be an inferior 60/ at best if halted before completion.

Well, there is that:D I'm not giving up however.:mug:

I was confused since you were talking about bubbling airlocks "Bubbling on the 70/- started within four hours and the Scotch took around six" since some fermentations happen without any airlock bubbling whatsoever. Bubble activity should not be used to indicate anything that is happening (or not...

Either initial yeast schedule sounds fine, however the "best way to approach this" is to brew the beer now for the same competition NEXT year, otherwise you are wasting your time and effort as well as any judges that taste it. It WILL NOT be anywhere close to done in 6 weeks, furthermore the...

I would expect the scotch ale to take longer as there is more sugar to be consumed, all this seems normal. Also it seems to me that you ARE judging fermentation by the airlock?

I assume you are trying to catch some wild yeast with these experiments. Appears to be fermentation of some sort, wait and see, what else is there?

Time heals all beer.