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I finally tried all of them and they are such an awesome idea. Just think, as you drink Theobroma you are drinking the beer they have to sacrifices before their deaths. So interesting.

Butterbeer from Harry Potter!

High temperatures cause reactions to progess faster, due to an increase in particle movement and energy. An increase in energy could help to bind alcohol components into fusel alcohols. Also an increase in temperature causes yeast to convert sugar into alcohol faster. This increases the...

Captain Pumpkin's Maple Mistress from Saucony Creek Brewing Co. and Double IPA from Firestone Walker. Also I recently sampled many beers from Old Forge and they are VERY good

This is normal, the beer isn't cleaned up yet and still has awhile to go. It should mellow with time.

You're brewing a Belgian so it might just be the yeast you're using

Depends on what you plan on doing. If you want to make some big beers that recommend yeast starters, get some of those supplies. If you are brewing on the stove and want to brew faster, i'd go with the dark star burner or another burner. I recently got the refractometer from NB with the gravity...

Overall, the Irish Red still isn't really my thing. Maybe because of the maltiness. I'm more of an Imperial IPA guy.

Wow, it has been pretty cold here but that is frigid! You could almost do a lager haha. My first boilover was on a 1 gallon batch that was in a 4 gallon pot, I was really surprised!

I made an Irish Red Ale from NB in the early fall and didn't care for it. I left it 2 weeks in the primary and 2 weeks in the bottle before I tried my first. It was okay, but not my kind of beer. I tried another every few weeks and it started to get a harsh taste in the front and had a really...

The use of secondary fermentation is VERY polarizing. I avoid it, unless it is required (as in dry hopping, adding fruit, or in high ABV beers where the yeast might produce off flavors). Two days after active fermentation is too early to move to a secondary anyway; the yeast continue to ferment...

Something always happens on brew day... I just hope your yeast can do their job!

Check the gravity and see if it is where it should be. It should fade with time. Cold crashing should only help if yeast are in suspension.

The yeast could go inactive or be very sluggish

You should find the recommended temperature range for your specific strain of yeast and only pitch if the wort is in that range. 50 F would probably be too low

Very possible, however it is already past the point this time. That's a good idea though.

70 F is not TOO low. The recommended range ends at 77 F. Unfortunately I can't increase the temperature any more due to the weather. Either way, the yeast will still produce the esters, they just won't be as pronounced.

Kinda seems like a belgian pale ale, however it will get a little saison flavor from the yeast. Might work well

As long as its been bottled it should be fine to transport it

I would stick with the Nottingham this time and see how the FG looks.