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OG came in at 1.096. The brown ale came in right on the money. I cooled the RIS wort to 70, stirred vigorously, and poured it on the brown yeast cake and fitted the lid with a blow off tube. My basement was reading 55 degrees. I put a small heater down there and it is slowly warming the room...

I am about to attempt an RIS transferred on to a brown ale (S-04) yeast cake. My basement is running about 56-58 degrees. Would the lower temp slow the eruption, or would it just be too cold, or is there still big potential for a blown bucket top?

I read that the fruitiness of newcaswtle or Tanner's Jack comes from yeast such as Wyeast 1084 or WLP023 and fermenting around 70 degrees. The kit I just purchased comes with S-04. Should I make a run to the LHBS? And would I get something totally undesireable if I left the fermenter upstairs...

5 gallon I usually boil 2.5 gallons I'm a newbie, 60L and 120L is all I know Something like an english bitter with a little more sweetness, therefore the honey malt and color of a brown therefore the 120L yes, 60 minute

3 lbs. plain light LME 1 lbs. Amber DME 12 oz. 60L 4 oz. 120L 4 oz. honey malt 1 lb. honey 1 oz goldings hops at boil 1 oz. goldings at 35 minutes Thinking about Burton yeast

I would like to re-create my favorite english ale. Any thoughts?