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+1 on ordering dry yeast if it is being shipped to Guam. I think the chances of liquid yeast making the journey are minimal.

You can strain them out if you want but it isn't really necessary. Also, as the others have said, anywhere between 20 min and 5 min should give you good results. I typically throw mine in at the 10-15 min mark.

One thing that also tends to help convert them is to invite them over for brew day. They will have a greater sense of pride in the beer if they help you make it. I'd agree with the above posters and suggest a wheat beer fermented with an American ale yeast.

5.5 gallons Oatmeal Stout 3570+5.5 = 3575.5

I'd also be interested to learn if there were any ill effects from adding more nutrients at pitching. Currently I do not add more at pitching time but I don't really have a reason to justify it. I may have to experiment to see if there are any differences at all. In response to the initial...

You can prime with brown sugar if you want to. It will not lend any noticeable flavors to the end result. I do all of my priming with turbinado sugar...It doesn't change the flavor but the bubbles end up being "smaller" which changes the mouthfeel IMO.

Session Rye 2147 + 6 = 2153

s05 will get you high attenuation with a fairly clean profile. s04 will give it a little English character. Either would be fine with a Stout or Porter...just depends on the flavors you want. I'd guess that s04 would leave you with a little more residual sweetness.

Ditto. I also dry hop in secondary. I think secondary is the ideal place to add oak because you can let it sit there for as little or as long as you like. Just taste it every few days until you are happy with the amount of oak flavor.

I have a brewing journal and keep all of my recipes and notes in there. I also have all of my recipes stored in BrewPal on my phone. BrewPal is used for creating and experimenting with recipes, only the ones that actually get brewed make it to the journal.

Bell's Two-Hearted Ale and Upland Winter Warmer.

Even if you did end up over-spicing it, everything will mellow out over time. Like hop aroma, spice aromas tend to fade during aging.

I use BrewPal for iPhone. It's tough to beat for 99 cents.

I made a raspberry brown ale in which I added ~5lbs of frozen raspberries into the secondary for about 2-3 weeks. Turned out great! Make sure to use a blowoff if you are using a lot of fruit since the yeast will ferment the sugars in the fruit during secondary. Also, freezing fruit breaks...

10 days is about the average duration of dry hopping for me. I would not recommend going for over 14, either. So to answer your question, add the dry hops 7-14 days before you are going to bottle/keg. EDIT: Whether or not you use a muslin bag is just a matter of preference. I usually don't...

Bottle bombs are no fun. Glass lodged in my drywall was a good enough reason for me to never rush a fermentation schedule again. I learned that beer is done when it's done and it is difficult to put a definite timeline on the process.

I had great success with a winter ale by steeping my spice mixture in vodka and then adding it (to taste) before bottling. I actually used an old (cleaned and sanitized) yeast vile as a steeping vessel, worked pretty well.

Well, I've heard of people stirring vigorously while cooling and they never seem to have bad results...although the risk is there. Personally, I periodically stir the wort very gently (to avoid splashing) while I am cooling it. The goal is that you don't want to aerate the wort until it...

If you wanted to keep the same ingredients in the recipe I would alter the amounts to something like this. 2lb Pale -> 3 lb Pale DME 1lb Crystal 60 -> .5lb Crystal 60L 1lb Chocolat -> .25lb Chocolate The hop schedule could work although Crystal typically isn't used for bittering...

Ireland - Dry Stout England - Porter Germany - Oktoberfest/Dopplebock Belgium - Lambic or Saison Czech - Pilzen USA - IPA/Double IPA If you had to pick 6, that's what I would go with. There's enough contrast in there to give your friends a great variety of styles and flavors.