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What's the rationale for boiling the mittlefrue for 60 min? It's a fabulous aroma hop, but typical AA% is 2-4% (maybe a bit higher). If it's me I'd use Magnum or Perle for bittering and do Mittlefrue and Hersbrucker for aroma/flavor. Don't just change for me though.

It is unclear to me why additional safety controls would be a bad thing in such a deadly dangerous situation, also unclear is how a hairdryer is in any way less "intended" to work in "a enclosed space" than a light bulb in a paint can. I would certainly concede that a 1500 watt hairdryer is...

Not sure why temperature swings would be an issue. An insulated box loses heat at a certain rate based on the temperature inside and outside. Maybe because a lightbulb takes longer to heat it up? Dunno, I'd want to see some data on that one before I'd buy temperature swings.

You keep a lot of gasoline soaked rags in your fermentation chamber? I don't know, I guess I can understand your point, but compared to a lot of the other DIY projects I have seen on the forum (electric brewing, anyone) a hair dryer on a temp control seems pretty benign. I guess you could...

If you have Temp control why not use a hair dryer?

As I remember I couldn't really tell the difference between the two other than by color, which is why I never updated with results (also I got busy with grad school). I might consider trying this again this fall to see if my ever so much more refined palate can tell anything. If you want a...

It's not a problem as long as you don't have any contamination. I had an oktoberfest that sat in 80+ deg. F for over a week that was fine.

Check your crush (have all 3 batches been ground at the same location?), check your mash pH, check the temperature after you add the sparge water. Do you wait 5 min after adding the sparge water? Do you let every last drop drip out of the mash tun? Check your thermometer.

I don't think you can wait only 24 hours. Your beer probably isn't even cold yet. At 30 psi and room temp, I would shake back and forth (end to end) for about 1 minute, let it sit in the kegerator for a while (maybe an hour?), then come back and reduce to serving pressure. It should be pretty...

tap water

When you brew lager you need to do a primary fermentation around 50 deg. F until the fermentation is almost finished, then you need to check for diacetyl. Depending on whether you find diacetyl, you may need to do a diacetyl rest, allowing the beer temperature to rise to ~60 deg. F for a few...

I wouldn't add any crystal to a kolsch, certainly not more than a few ounces. Also, I'm not sure you will get anything from a 20 minute addition of magnum, it has a pretty neutral flavor. But it's your barbeque.

If it's like that then spend the money and go for it, it's only like $0.10/lb anyway right?

Unless you are really confident in your recipe and brewing process I am not sure you would benefit from spending more money on floor-malted. Even a german pilsner malt would probably be fine. If you have everything else down and you are looking to take your bohemian pilsner to the "next level"...

I think dropping a hop pellet in would be terrible, bite into one of those things sometime. Not tasty in that form.

I agree that saving the hallertauer for the last addition is the way to go. On that list I would say hersbrucker is the closest substitution. I think liberty and crystal are also very hallertau-like.

You could make a hop tea and add that to the glass you pour the beer into.

I mostly agree with Yooper except 1 thing, if you carb up a 65 deg. F beer at 25 psi or whatever, chill it down to 40 deg. F overnight, then drink some of it the next day, it will be appropriately carbed. If you leave it under 25 psi for a week and come back to it, it will almost certainly be...

Sounds like it's overcarbed to me, if it's overcarbed you are going to get a ton of foam regardless of what the pressure drop in the line is. I think 12 psi is probably too much CO2 to put on it. If you can still push it out with 3 psi, try lowering the pressure to like 7-8 psi and waiting a...

Absolutely retest: rate heat is applied, geometry of pot, ambient temperature, pressure and humidity all affect boil rate. Acidrain is right, you don't boil off a % of your total volume in a given time. You boil off a certain volume over a certain time depending on the factors mentioned.