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Or you could pitch some brett and stick it away for a year

No bubbles isnt a sign of no fermentation, yeast goes through several stages. The particular strain of yeast you used requires large amount of Nitrogen. Go to your LHBS and get "DAP", (Diammonium phosphate). Add a tsp of this and nutrient a day until fermentation is rocking. When it starts...

Thats what you call extra flavour!!!! hmmmm brettanomyces!

If it hasn't been cleaned and sanatized it doesn't touch my product. I'm not spending money to make infected beers, thats just bad brewing practises. Clean & Sanatize every time.

Some spices dont do so well in primary, imo cinnamon is one of those. Be careful when adding spices as they can quickly overpower, Star Anise & Fennel - prime examples. I'm yet to find a method for Ginger in the primary that yields success. Spicing in secondary is fine, if your worried about it...

I believe they pitch champain yeast before bottling.

D-47, Very nice

Google "The Jamil Show", here you will find a epitome of knowledge.

Mississipi Mud black n Tan, very disappointing, imo.

You should try to start by learning to control your fermentation from the sounds of things.

Give it some time, 2-3 weeks, taste again, your beer could just be too young.

First, dont panic, learn from this experiance and it will help your next brew day. It looks like a protein buildup to me, nothing to worry about. Keep going with it till the end. Taste it and dont be surprised if you dont like it, this is good, as you will learn why it turned out the way it did...

Try this method, add only half you ingrediants and pitch, let your yeast grow and get situated. After about three days when shes rocking add anouther 25% of honey and nutrients. next day, pack her full. Works great with 71-b.

Sounds like you produced some fusels, produced generally from to hot of a fermentation. You can age these out over time, I use the lazy mans approach and try to hide them by oaking.

Depending on what strain you used you may want to do a Diacetyl rest. Diacetyl is an unwanted buttery flavor produced by yeast during fermentation, good news is that once fermentation is compleate the yeast reasorbs the diacetyl. If you move your beer too soon you will have no way too remove the...

This is my primary goto yeast for cysers, I find she likes to be coddled for high gravities. Don't be surprised if you dont see any activity for 72 hours and if she suddenly stops all visable activity, shes still working. I find shes a slow fermentor and produces amazing results everytime. At...

Mash higher and ferment cooler.

Nutrients, Nutrients, Nutrients !!!!

No bubbling isn't a sign of no fermentation, some yeast strains take off like a bat outa hell (71b narbonne) and some will lag for several days before any activity (wyeast 3787). When you first pitch yeast it doesnt start fermenting right away, it goes through an uptake phase of consuming...

I use Wyeast 3787 for my cysers and it taste like cotton candy too me, I love it.