That looks fine... You can start the ales at colder temps if you like too. Higher fifties until the yeast utilize all the oxygen and minerals (Lag Stage). One you see signs of activity then you can push it up to 65 then 68.
Make sure to keep a space between the freezer floor and your fermenters...
Silicone has some pretty nasty stuff in it. Not only might it shed off flavors (Probably to small to notice) but it could put some chemicals into your wort that are harmful to humans. Why not keep the original spout on there and find a hose big enough in diameter to attach to it.
OR
This is a...
There's a lot more to factor in on this. (Kind of Hops used and their AA (Alpha Acids), Amount of hops used, and the time thing)
Pulling the hops and boiling could help but probably don't want to leave them in. It may only raise your IBUs 4 or 5 points with 40 minutes extra boil time, but with...
Get a bigger fridge. Convert a chest freezer with a temp control on it. You can fit 4 or five carboys/better bottles in a 16 or 20 cb ft freezer.
But for now:
Valentines day is coming so don't piss off the ol lady
I'm going to have to agree with RM-MN. It would probably be better to get another fermenter. That gives you some breathing room.
The grains can last a bit when they're crushed, I wouldn't go over a week after crush date, though.
Dextrin won't affect your gravity much, plus it's a non-fermentable. You could add a 1/2 to 1 lb of flaked oats or corn to your recipe. That will give you good head retention and a slick mouth feel. It will also bump up your gravity a bit.
Malto Dextrin is usually used in extract recipes...
You don't want to get too low on your ratios. It could lead to dough balls or worse unconverted starches. I'd say stick with the 1.25. It's puts you at 4.9 gal. in your mash tun, but your grain is going to absorb most of that water and you'll probably have enough room for a sparge or two.
Take...
Time is always good for any beer. But if you haven't seen the airlock move it may be time to rack out. You might get down to .012 if you wait another week, but you could be drinking it by then, eh? Also depends on weather you're kegging or bottling. If you keg, it won't matter you can just...
JBrady,
If you're going to do Direct heat you may want to think about putting in a false bottom to separate your grains from the direct heat. Otherwise you could be vulnerable to scorching your grain and getting some undesired flavors. Then you can insulate it to keep your you temps longer thus...