I recently made a split batch of Jamil's Ordinary Bitter at 3.7%.
One half I did to style; the other I dry-hopped with 1.5 ounces each of Columbus and Simcoe.
I was somewhat surprised to get a good deal of bitterness from the dry hopping. The "ordinary" side was spot-on for bitterness...
This is mostly wrong. As the quote from Palmer explains, a protein rest, particularly a long one, can be detrimental to head retention. It also has nothing to do with yeast nutrients.
It may, however, improve clarity.
What do you possibly have to do with John Palmer's book? How is it that you're taking email addresses and sending people to his online book? They can go there free. Did you actually have something to do with writing it?
If not, that's pretty sleazy.