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Someone mentioned it before, but including larger blocks of ice will really help. When I was a kid, my dad would always fill a couple of empty gallon milk jugs with water, freeze them, and put them in the Igloo -- they always lasted the whole trip.

Both the bitterness and aroma of hops fades over time and it's my understanding that this can happen in the fermenter too. That said, I can't think of a reason why it would fade as much as you report it has over a mere 16 days. Sorry I'm not being more helpful. Maybe somebody who knows more...

I'm thinking of adding a stir plate to my collection of beer brewing equipment as someday I'd like to perhaps get around to brewing a lager (if I can get my pipeline deep enough to be willing to sacrifice my fermentation chiller space!). Ok, actually I'm hoping I've been a 'good boy' and...

Made a partial mash version of this yesterday for family for Thanksgiving. Hydrometer sample tasted very promising! Think this will be a real crowd pleaser. Than you very much BierMuncher! This is the second recipe of yours I have brewed and both are wonderful!

46,710.5 pls 5 gallons of gallons of a modified version of BierMumcher's Cream of Three Crops for the Thanksgiving gathering = 46,715.5

Started to heat strike water for a modified batch of BierMuncher's Cream Three Crops at 5:00 a.m..

Might not be a bad idea, especially prior to lagering as the drop in temperature can sometimes cause a little of the liquid in the airlock to get sucked back into the brew.

I am not an expert on cider by any means, but I'll try to answer what I can. Back sweetening is simply adding unfermentable sugar to the cider after primary fermentation is completed. Unfermantable sugars I'm immediately aware of include stevia and Splenda, but I'm sure there may be others...

My chest freezer / fermentation chiller gets a really strong, funky smell too. It's probably par for the course and just concentrated ferementation gasses as you suspect. As for the brown discoloration, is it possibly just a little krausen that got into your airlock?

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I don't know why your head retention was off, unless maybe the beer was generally undercarbonated. There should be plenty of protein in the wheat extract for good head retention, so I'm not sure carapils would be helpful. In terms of conversion, 0.6 lbs of DME is equivalent to about 1 lb. of...

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I'd cold crash the primary. The reason is that when you rack to the bottling bucket, you're leaving behind the protective layer of C02 that helps keep your beer from being oxidized. This is fine, of course, when you're about ready to bottle, but if you're going to cold crash for an extended...

Less water won't mean more alcohol. Alcohol production depends on the amount of sugar made available to the yeast, and how well the yeast do at converting said sugar into alcohol. Note, while the total amount of alcohol won't change, alcohol by volume will increase because the volume...

I haven't brewed with cinnamon, so will defer that question to others. Regarding the fermentation, yes! Do ignore those instructions! Fermentation time depends on a lot of factors, gravity of the wort, temperature, yeast strain, but four days is awfully short. Stable hydrometer readings are...

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Just long enough to carbonate. I often get good carbonation in as little as a week, but at room temperatures, it's never taken longer than two. Hefeweizens, I understand, are best enjoyed young, so as soon as they're carbonated, they're good to go.

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Thanks! And no, no score sheets yet. Given that judging was more than a month ago, I'm rather disappointed.