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How are you taking your gravity measurement? What temperature was the wort at?

Love it. Keep 'em coming! Side note...extra points to Teromous for admitting his cat urine obsession. :onestar:

Never forget that only you know what you were intending to brew. Just hand it to your friends and say, "I hope you enjoy the Belgian Dubbel." ;-)

Ladies and Gents...need your assistance. Myself and a couple other troglodytes have a South Florida-based podcast in which we discuss things from homebrewing to the smog monster. I have found that some of you are quite hilarious and also homebrew curious/knowledgeable. Along those lines...

You'll enjoy it! I actually just had (last Saturday), my buddy brew this (extract) as his first brew ever. It's fermenting now also. Cheers!

It will be painful, but read this and you'll thank me. Balancing a draft system is not tough. http://byo.com/grains/item/164-balancing-your-draft-system-advanced-brewing

I am one of the cheapest dudes I know...and I was powering through thermometers until my wife bought me a thermapen. Never looked back. Commit!

Actually sounds pretty damn yummy. Your bitterness ratio is right on point for an Imperial Stout. My guess is, that alcohol sweetness combined with the caramel notes from the 120 just doesn't agree with your taste buds.

Yep, I bet you it was that low fermentation temperature. A slightly higher temperature and a bit of agitation if your fermentation slows will get you back up and running.

If you like to brew fruit beers, this will be the best one hour and 11 minutes that you've ever spent on brewing. http://thebrewingnetwork.com/shows/990

The human tongue perceives alcohol as sweet in many cases. I have always found that to be true with high ABV beers. It's definitely fully attenuated...depends on the strain, but 76% is solid. IBUs?

Ferm temp?

I love chocolate malt for that nice soft roasty chocolate flavor. I've been considering tossing in a half pound of lactose in my treatment beers (5g batch) to bring out some of the other flavors (read cocoa nibs, coffee, etc.) with the sweetness. Anyone have any experience with this?

Damn. I tried. What's your fermentation temp? Do you get the harshness when you don't dry hop? Do you bottle/keg? How do you get it from the fermenter to the bottle/keg?

Judging by your photo of the hydrometer...it looks like you're actually at about 1.003-1.004. What temp was the sample? If it was at 80-ish...you could be up in the 1.008 after temperature correction. That's about normal for S-05 if you're fermenting at high temps. I've had S-05 ferment with...

Why autosiphon? While we're keeping it simple (which I love), just pour it off.

That's the Northern Brewer recipe, I believe. I actually brewed the extract version (5g - pilsner LME) of that as my second brew ever and it was fantastic. I am a fan of honey malt. I fermented at 67 deg F and bottle conditioned. I'd stick with that recipe and run with it.

How many oz. of what hop and for how long do you dry hop? That dry and harsh flavor combination that eases a bit with time you describe could possibly be from the dry hopping. I find that it shows up in many beers that dry hop in excess. Some folks like it...some don't. I definitely do not...

What temperature are you fermenting at? Is it constant-ish?

Though I have never pitched in the primary on day 1, I have had good success with pitching about 10 days into fermentation. Definitely use pectic enzyme...it's cheap and necessary for many fruit purees. I made a guava blonde one time without pectic enzyme and it never cleared.