2/13/08 - Brewed after work which of course made for a long night.  Mashed fairly high (158 deg) which I figured would make a fairly sweet wort high in dextrins (less fermentable).  My plan is to use this brew as the pale beer in a black and tan. 

I added the 1 lb. of honey right before flame out, it was 'candied' so it didn't pour well at all. Nothing significant about chilling, I did make sure to pitch around 68.

I transferred a dry irish stout to a secondary and pitched this wort right on the yeast cake left over.  Since I did have a fresh pack of the 1084 yeast, I threw that in as well for good measure.  Fermentation within an hour (not surprising with the huge amount of yeast pitched). 

Fermentation was fairly quick and warmed the carboy up to temps close to 70 (not what I would prefer).  After about 3 days temps settled to 64.  I left it in the primary for a total of 10 days, mainly due to laziness, but I also wanted the yeast to clear out any diacteyl that may have been present.

2/24/08 - Transferred to a keg (using as a secondary), took a taste test and a gravity reading.  Taste was pretty mild but good, definately had the sweetness I was looking for.  Honey aroma/taste was not detectable but probably contributed to sweetness. 

3/5/08 - Moved keg into the fridge, force carbonated at 30 psi with and shaking the keg (about 3 times).  Taste is good although has a yeasty flavor that may have been caused by using the keg as a secondary, I cant be sure.  If it doesnt clear after the first few pints I'll try some gelatin in the keg to clear things up.