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I just keep mine in a metal trash can inside of the bag it came in. The metal will discourage any critters coming and eating up my grains.

I would go ahead and do that. It will help the beer have a truer carbonation level.

Keep the knowledge going!

sounds like a berliner wiess (or how ever you spell it). It has its own specs, 17A I believe.

you could do LME if you wanted to but it's just a different conversion. DME vs LME is just preference pro's and con's to either one.

I just use gelatin in the secondary 1/2tsp per 5 gallons. Works better then either in my opinion.

Maybe it depends on the type of bean that you use, but I have used 3-4 beans and it turns out pretty tasty after I leave it in the secondary for about 3 weeks. When I've done that its great. I just slice the bean down the center, steam it real quick and then carry on. I would be more careful...

It's most likely crushed and if it's not all-grain crushing won't be the end of the world. Just keep them at 150 for 30-45 min instead.

I'd give them a go. Worst case scenario you have to re pitch.

If you can heat seal them in a bag and you can buy some time with them.

I would just go to beertools.com and look up a recipe and buy from the recipe. 7000 recipes vs a kit.

Some beers age a bit better with a little age

When I use fruit I just put them in secondary. It will taste pretty much how you think it would. But secondary for sure.

very nice

It just matters if you care or not. If you are going to drink it no matter what and it's an ale - you don't need it. If you have no idea how to judge when the beer is done you may want it. I don't use them because I don't care, I'm going to drink my beer. It does make it harder to trouble...

Just apply neosporin to it daily it will work it's way out. My dog got Lyme disease from a deer tick. But my guess is that if you actually were able to see the tick it was just a basic wood tick. So no worries and do what was listed above. Unless your dog gets sick I wouldn't over react to...

Some high alpha's have a strong aroma, but I found that some hops just do better with aroma then others.

I've never had a problem not re-hydrating dry beer yeast. Sometimes it happens with the wine yeast, but the wort is normally not that acidic. Even with it starting, "slow" it just ends up going steady rather then slow. Sometimes liquid yeast can take off like a freight train not the case with...

I just do the other option, I just add water.

I do like the idea of the leaving the pots out of water, takes a little planning but would solve the problem.