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With my normally hopped beers, I send the whole kettle to the carboy and ferment for 6+ weeks without a problem. I was going to whirlpool and leave the hop matter in the kettle for this batch because of the quantity of hops. I had a slight concern with it getting a little vegetal, but since it's...

Well, I brewed the clone this morning. Got distracted kegging another beer while chilling and my temp dropped all the way to 97F before adding my whirlpool hops. Was going to rack everything off of the kettle hops when going to the carboy, but I guess I will bring everything over to the carboy...

I've had beers in secondary better bottles for more than a year with no problems. Lighter and safer than glass. I clean with an oxyclean soak.

3711 isn't fickle about temperature. It will ferment out fine at your basement's ambient temperature. No need to pitch warm.

Racked amber sour ale onto cherries, oud bruin into secondary, and an amber saison onto the oud bruin cake.

If using pellets I pour directly into primary fermenter after fermentation is complete. If using whole hops I find it better to put them in an empty secondary and rack on top of them. When tranfering to a keg, I zip tie a sanitized nylon knee high to the outlet of my siphon. This acts as a final...

Not an issue. Let it ride.

Oud Bruin

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A few wild brews I have going. Oud Bruin and Flanders Red. Both were brewed last August. The pictures were taken about 4 weeks ago. Oud Bruin Flanders Red

Flanders Red

Flanders Red

I've done multiple yeast strains probably 6 times now. You will definately get contributions from each strain. One overpowering the other won't happen until a few generations down the road.

I believe the book reccomends only the blend if you want something more like Rodenbach Grand Cru, or primary with sacch if you want it less sour. Thakog, the blend contains sacchromyces. For my Flanders Red I pitched the smack pack in primary, no starter. I did not want to throw the ratio...

Depends on your process and your paranoia levels. Many primary with regular sacch and add sour blends or pure brett to secondary. In that case, the primary fermenter wouldn't see anything out of the ordinary. A lot of people also pitch low amounts of the other bugs into primary. If you...

The only problem with adding the whole bottle instead of the dregs is that you don't get to drink the beer.