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Your evaporation rate is something you need to determine through experimentation. In my experience a good rolling boil will definitely lose you at least a gallon per hour, but if you are really concerned about it go with 5.5 gallons to start with.

A pressure gauge reading will change with temperature yes. You'll know you have a leak if it continues to go down after the temperature equalizes.

Higher temps can lead to higher attenuation yes. But a .003 difference is so small that I would chalk it up to the error inherent in predicting final gravity.

Yeah those times are really too short. 1. Ideally a kolsch should be racked to a secondary after fermentation and cold conditioned for a few weeks. 2. Snapping it down isn't really an option, your lid will get blown off if the CO2 being produced by fermentation cannot easily escape. 3. Well...

AHS is the only game in town as far as I know.

Weizens and many Belgian styles should be alright at that temp.

5 gallons of american pale ale 15949

All of it if you want

If you are trying to stick to a defined style then your choice is generally pretty straightforward: use whatever has been used historically to brew that style. But if you start experimenting and moving beyond those styles then yes it is absolutely a decision your base on your experience, you...

Some people don't, but the manufacturer recommends rehydrating so I would say do it.

Yep, Safale US-05 would be a good replacement. Flavor differences should be minimal :mug:

Either way would work fine. Personally I would go with the multi-step starter from 1 vial simply to minimize costs.

If your fermentations are already going well without it then I don't think you are going to see much of an improvement with it. We bought an O2 stone setup simply to save us the hassle of what we were doing before: pouring the wort back and forth between containers. I don't think it has improved...

Yep I think this is the way to go, it's what Randy Mosher recommends in Radical Brewing. And speaking of Radical Brewing here's an short excerpt concerning blueberries that may be of interest to you Merleti: Good luck with your fruity endeavors :mug:

I would recommend an immersion chiller. They're cheaper, they don't necessitate a wort pump, and they do the job adequately IMO.

I've accidentally followed the label on my campden packaging and put in 1 tab per gallon a few times. Always fermented fine and turned out perfectly drinkable anyways :D

Yes. Adding extra yeast at bottling time shouldn't be necessary unless you're doing a very robust brew.

Yeah I don't think there should be much of a difference between cold conditioning in the primary or bottles vs in a secondary. My personal experience is limited to using a secondary though, so hopefully someone else will chime in on this. Anchor supposedly conditions their Steam beer at 50F...

The only tough thing about lager brewing is how much longer you have to wait before they are ready to drink :D

I would say stick it in the fridge. Low-60s doesn't seem low enough for proper lagering/cold-conditioning, even for a hybrid style like calif common. Also to answer your noobie question I think aging here means lagering in a secondary.