The DME might have a small amount of C10 or 20 in it depending on manufacturer. You've got a lot going on there, so you could give it a shot. The original porters didnt use crystal malt, since it didnt really exist.
If this was a 5 or 6 gallon batch that sounds like significantly more sugar than needed. I also don't trust most bottles above 3.5 volumes of CO2 - the heavier German and Belgian bottles can handle 4 though. I am guessing you are at 5+ though for a 5 or 6 gallon batch.
Technically not volume, it's the width or path length that makes it look darker.
It's related to a property called Beer's Law (really!)
Absorbance = Ex. Coefficient * path length * concentration
Wasn't sure if anyone posted on this already, but apparently ZX Ventures bought a minority stake of Ratebeer. I'm not a huge user of that site, but a lot of craft beer people are.
Dogfish Head has called them out for a conflict of interest and asked for all of their beers to be removed...
Unless you hop your starter wort, it will often taste a bit sour. As long as you can grow up a healthy starter you should be fine. There is always a risk when harvesting, I've never done heady but I've harvested Bell's yeast. The starter had a slight twang, but the beer turned out awesome with...
Sorry Facebook live is a bit limiting. I can hear it ok, but need to turn up the volume. It does depend on how close he was to the mic. It was a great talk.