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Grain mill would be my suggestion, if you have a place that you are able to get bulk bags. The money saved on just base malt would be notable in a few beers time. Also, water chemistry would be cheap to do.

For what this is worth, I have been a lazy brewer. I usually check my preboil OG and my OG after the boil. Since I have upgraded my kettle, though, I don't check the volume. My last batch boiled off a little more than planned but I kept the same hopping schedule. Had I known that I was under my...

If you can cold crash it before bottling it will help them to fall nicely to the bottom. But yeah,looks like protein to me.

No need to filter out the hops and other material, I don't generally. But with the fast ferment, why not use the collection ball to pull that stuff out after if you don't want it in the beer. Just delay pitching yeast for a bit.

If you can add it back without pouring it in, then sure. But maybe wait until you bottle or keg keg it.

Recipe dependant but I'd suggest WLP 644 as something to consider. I like what it can do and is very different from your standard yeasts.

Does this competition have a misc category (ie bjcp 23), because that is the first thing that came to me. Otherwise, which is stronger the fruit or the spice? http://www.bjcp.org/2008styles/style23.php

Because it is a rabbit hole to go down. Try it once and try it side by side. But, I gotta agree with Yooper.

Take a sample and warm it or find a calculator online to adjust your reading for the temperature of the sample. Don't bother with warming up the whole batch. Not to nag but this should be done before cold crashing.

http://www.brewdog.com/blog-article/never-mind-the-anabolics this comes to mind.

You can try to add some grains and hops to the unknown can but I think the results are unpredictable. I think the better option for upgrading your can would be to get a better yeast.

Give it another week in primary.

What method did you use for the carbonation? Corn sugar? Cane sugar? Tabs?

I don't think you'll get off flavors from excessive headspace but with an inadequate amount you can have a mess. I'd move up a size in better bottles, personally, but a blow off tube might work too.

Go for it. I have done it without problems.

I don't know about Optic or Spelt but I use 1 lb of Rye and like that amount. I think it is just enough for a hint but not overwhelming. I like your recipe, for what it is worth.

2 sequential batches in the same fermenter? I'd look at cleaning and/or replacing them?

Please still be open and thank you for the chance. Jerry

A few thoughts on your project as a owner/user of a Son-Of-Fermentation chamber. I think the foamboard is worth the money for water resistance and insulation they have cardboard and newspaper beat. But heck, if you have a free souce, it maybe worth a try. That device might work for your...

Count me in. Thank you