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Your schedule is very do-able IMO. Actually if you took some shortcuts you could add another day for dry hopping. Depending on if your keg will remain stationary (keezer) or if you move it around you could cold crash in the keg, I'm assuming you could also dry hop and carbonate at the same...

I'll probably be kegging the beer tonight so I'll take a taste before I dry hop. I dont want to dry hop it if its bad.

I started with a turkey fryer and some random items from CL back in 2008, since then it seems like I'm upgrading every year. This year is new brew kettle and possibly a HLT

I had my Ale fermenting out with s05 in my fridge at about 64, it was just about done fermenting roughly 2 weeks. I hadn't checked on it for about a week and I noticed my son unplugged the fridge when he was working in the garage and never plugged it back in. I suspect the temps slowly ramped...

The problem is that 7/10 is written on the instructions for most beer kits. I really wish all the kit companies would elaborate further on this vs a quick and generic suggestion.

You can blend them after they're carbonated. Stiegl Radler is fruit soda blended with beer and Polish brewery Warka makes an Apple Radler so you're not too far off from that.

I'm certain that most every beer you've purchased (including micros) have been exposed to more than 8 hours of florescent lighting.

Make sure when your getting your zest to not get any pith in there it will add a lot of unwanted bitterness. If you're ever in a bind a carrot peeler works great for zesting.

Ah good to hear that your not dumping it down the drain. Excellent!

When brewing you'll learn that there is no 7 day rule for yeast. Every batch is different the yeast will act differently for any number of reasons, all of which can effect how long your beer is going to ferment. I have no problem leaving my beer in the primary for weeks, I almost never use a...

Thats pretty wasteful.

Lol I just posted something like this in another thread. Take your lemon zest and coriander add it in tupperware container with some vodka in it, put this in the fridge for a couple days. Strain this will a coffee filter put aside in a jar. When you transfer your beer to your bottling bucket...

Transfer your wort from your kettle to your fermenter with a autosiphon. If you want you can use a bag at the end of the cane to help filter it if you think its needed. On the fermentation side, dont use book / instruction values to determine your Primary / Secondary times. Most brewers...

I suspect the fats from the suet may effect your head retention. Based on the Plum Pudding recipe I would think you could do the following: (edit technically this could be cut in half and you would still get the flavors) Add the following items to a plastic container that has a lid 1 pound...

Take your cleaned bottles fill them with an ounce or 2 of starsan take a sanitized cap hold it over the top with your thumb shake the bottle dump the starsan back in your starsan bucket and dunk the top of the bottle in the solution to get the neck of the bottle sanitized. Get yourself some...

Starters are pretty much not needed for the smaller batches that you're doing. Most commercial yeasts are good for 5 gallons (and more for dry yeast) so you're over pitching which is ok. Also you can make starters for dry yeast if you feel you need to pitch more than the package is good for...

This is a good article. http://byo.com/body/item/2265-german-hefeweizen-style-profile

Get beersmith then look up recipes here and and or elsewhere (northern brewer has a list of their ingredients on all the beer kits). Enter in those recipes with the batch size in Beersmith and have it scale the recipe to whatever batch size you want.

Habanero bbq almonds are perfect with a Scotch Ale

Using your bottling bucket is fine what you could do to seeing you have the fridge, is drop the temp as low as you can go to cold crash it and clear it more. Of course you wont want to have a second beer in fridge when cold crashing unless you're cold crashing 2 at a time.