We,, if your going to be doing a saison, than I would probably add the brett at the beginning, or even before the saison yeast. That stuff will ferment a lot of the sugars in your beer and won't be leaving much else for the brett.
Beverage tubing is unique because of it's extra smooth inner walls that have virtually no defects. Defects in the inner wall will cause the co2 to come out of solution while traveling to the taps, and can cause excess foaming. I would spend a few extra dollars and get yourself the beverage...
No, you have a good fermentation. Also, people get perfectly fine beers without rehydration. I personally don't bother to rehydrate my dry yeast for beers under 1.060 OG.
Sorry, didn't see your were using Notty. I've heard some pretty bad stuff about Notty lately, about horribly tasting beers that fermented at a snails pace. If it is 1.050, and it continues to ferment, it will explode.
1.05? That is pretty much no fermentation at all. Did you actually observe any fermentation or did you simply ignore it for three weeks? What yeast did you use and how did you treat it? What temperature did you pitch at?
Also, 5oz of priming sugar will yield almost 3 volumes of carbonation, which is too much for a stout. I don't think it alone would bust bottles though.
Thats probably true, although 80% attenuation isn't unheard of. Is every bottle like this, or is it only a few. Could possibly be poor mixing of priming sugar.
I also had kegs in the freezer while I made mine. It wasn't too much of a problem because I only had the lid off for an hour or two. I simply made sure that I had everything set before I removed the lid.
This is a bit pointless. If you add two in three gallons, you are going to need to drink 1.5 gallons of your beer just to get the caffeine of a cup of coffee.
I am making my keezer right now, and can tell you, that it is quite enjoyable. It is going to look sweet, and is going to be quite fun. I think the ladies will find the presence of a keezer dispensing my world class brews quite a turn on.