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Could be longer. I've had beers from people that sat on the yeast for a year and tasted perfectly clean.

That's interesting and makes sense. I wonder if adding the first dry hop with the yeast would change the biotransformation at all or lead to grassy off flavors (my nemesis). It's worth a split test batch at least.

That's just how I felt about my azacca so maybe it's just me. I tried dennys favorite 50 (wyeast) in a NE pale ale a while back and thought the beer came out nice so you may want to try a few more yeasts. Do you not consider Austin home brew supply local (maybe too big or bought out)? I would...

The 0.5oz bittering charge won't have much but a piney bitterness and should round out the bitterness pretty well (it's also a little softer than warrior). I use chinook in heavy whirlpool/dryhop doses and it's a bit tropical.

Agreed, mechanics of a commercial vessel are different than most homebrewing systems. There will even be differences in our systems for hop utilization and your 5 minute addition may be a 10 minute or flameout addition for me.

Spoilage. If you want to play around with it you can add a little lactose as it won't spoil and won't ferment so it can be a backsweetener. Beware, it doesn't taste great at quantity so maybe a tiny bit in the caramel and adjust to flavor over several batches.

I think that's just the azacca hop that tastes that way

Depends on the judge but oh yeah, lots ding it for appearance at least 1 point (3pt section) but a lot will penalize you in other ways too. Just make sure it's not yeasty or you'll get a terrible score and don't get offended when people score poorly when it's a good beer. I had someone score a...

The 1056 will be just fine. I would think you're FG would be lower with the low SG so that will help with the extra lactose you added. Even so, it's not a huge difference and some people like this more sweet than others (I always dial the lactose back personally). If it's too sweet for you do a...

Yeah, it's done. Especially since you're doing a fruit secondary I'd just move to the next step, no real reason to wait unless you want to reuse the yeast cake and want to wait to rack the beer off.

Disclaimer, not a perfect yeast for this beer but it will work well. Cry havoc is an awesome yeast. It works well for this beer too. Mid 60s is pretty clean more like Chico ale but not as hop forward. 68-71 is mild British ale characteristics, much above 72-73 and you get some off flavors but...

The American light and Canadian light should be basically the same beer, not sure about the Pilsner. Yes, the kits are as easy as they say. I'd pitch the old yeast into the trash and spend a couple of bucks on good dry yeast. The cleaning stuff they include isn't really a sanitizer but should...

I wouldn't dump it back in, it would suck to infect a batch because you're trying to be frugal. Better to get a refractometer and use the finishing gravity calculator at Sean Terrill's website.

This is a very roasty porter and is supposed to be. It causes issues in judging when someone submits a beer like it and people ding it for being too roasty, I always have to point out the classic examples and ask if they've had it, then explain it actually has more roast character than the...

I like Pilsen but you could get away with either

I'm pretty sure most of them sink. It's been a while though. I went to vodka tincture after catching a sour infection from some nibs (process of elimination) so I don't actually remember for sure. I know they sink in vodka for sure.

If you like coconut this beer would probably fare well with it. I hate coconut so I'll never try it. I would say start with secondary and you can use that info to dial in a mash addition. Split the batch in half and only coconut 2.5gal (or even less) and blend back to find out how much to use on...

It turns out super chocolatey, but like big bad baptist with the dirty chocolate. It's really good though. I like to add a tiny bit of coffee at serving too.