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Depending on what you are after, that could be a fine recipe, though I'd probably back the crystal off to a pound or so, and maybe even the munich.

There should be plenty of suspended yeast after 6 weeks to carbonate without having to add any or siphon trub off the bottom of the fermenter. It sounds like you'll be fine.

As long as you have some sort of airlock on your fermenter, you'll be fine.

I don't see any unhusked dark grain on their website, and if that is your only choice for a supplier, I don't think you will get the black color you want without significant roastiness from any dark grains they have available. Thats not saying the beer won't turn out great though. It just...

I would give it a try with bread yeast. Brewers yeast and bread yeast are the same species (Saccharomyces cerevisiae) but different strains. Both process sugars the same way. The major differences are bread yeast is more aggressive than brewers yeast and is bred to ferment much more quickly...

I'd take out the Crystal, the chocolate, and the candi sugar. For color I suggest double crushing Carafa II or III and either steeping for 10-15 minutes, or adding to the mash just before sparging. I think your hopping schedule is ok, if you like those hops. A big starter of WLP 001 or...

Your beer will store better and stale much more slowly if stored at 50* or less after it has properly carbonated at room temp. You will notice a difference given a few months, but if your beer never lasts that long, it probably doesn't matter.

What temperature did you ferment at? Sometimes you can get hot alcohol flavors from fermenting at too high a temp or severely fluctuating temperatures. Also, what yeast?

If I understand you correctly, you did not ruin your beer. If your blowoff hose was in a bowl of water you are fine. If it was just out in the open air, you are still fine because fermentation will create positive co2 pressure that will keep anything from entering your fermenter. You can...

I sent off a CDA(or whatever name you prefer), Am. Barleywine, Peppered Blonde, Doppelbock, Brown Ale, Am. IPA, Chocolate Porter, and a Melomel. I'm not completely happy with about half my entries, but sometimes the judges like things I don't, so they all went. The barleywine is really young...

Earlier last summer, both Zymurgy and BYO had a recipe for Turmoil CDA from Barley Browns Brewpub. It won the gold at GABF last year for the new Black IPA category. Not sold in bottles, but the recipe should get you very close to this amazing beer. I agree with many of the above regarding...

if you aren't in a hurry, I would suggest contacting the seller to get them to send you a new vial/pack of yeast. It is likely ok to use if it isn't too far past the expiration date, but the seller should not be sending out expired yeast.

Adding some brown sugar won't hurt anything for virtually any style as long as it isn't too large a percentage of the fermentables. What exactly are you planning on doing?

Cascade, Amarillo, Centennial, Chinook. All work well with Simcoe IMO.

I'd suggest some type of nice lager like a munich helles. Should be very good by then and is a great summer celebratory beer.

It depends on how high the heat was, but it sounds like it wasn't too hot. If it cooled to the proper temp within a few hours it will be fine.

If you had a krausen, it fermented and you should leave it alone for another couple of weeks. If you have had zero activity since you pitched, I suggest you take another gravity and see if it has changed. If not, you can still re-pitch, but be sure to remain as sanitary as possible anytime you...

Not sure why you would need to repitch yeast in your secondary. I don't think your plan is ideal, but if you have no choice, it will probably be fine. If you have the means, purge your secondary with CO2 before you rack.

You can do it either way. As long as you let it sit in the fermenter until the fermentation is complete you can bottle, and it will continue to condition. Keep it at room temp for about 3 weeks after you bottle, and it should turn out well.

Wow. You were able to wait? Well done.