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Was your starter on your stove with the yeast in it?

Doh, never mind me. I miss read what strain you wrote. It makes prefect sense that it's the same. Sorry.

What do you base this on? I have not heard it before and the descriptions are nowhere near eachother.

That would be great, thank you in advance :)

I) Maybe, only way to know is to check in 3-4 days. II) Could be but it does not have to be. Only way to know is to taste. III) You could add a little bit of CaSO4, it will "sharpen" up the beer and tone down the maltiness.

The problem with these kinds of numbers is that there is no way on a homebrew level to know when you are 10% over. All the calculators out there are just semi guessing. Don't think that you have 259B cells when a yeast calculator spits that out. Maybe you have 208B, maybe 303B. But...

A week should be ok. There is no "one answer for all yeasts and fermentations".

13.53%. Seriously, no one can answer that. The calculator is are just estimats that probably are off 10-20% most of the time. Perhaps you like the beer better when its a 100% overpitch.

This was posted in the extract forums so the boil times are not really important. Personally I would do a 15-30 min boil and do hop additions at (30)-15-5-0.

Every recipe in BCS is both extract and all-grain.

In I am

My experience is the same. Compared to Nottingham (for exampel) it is slow and takes alot longer to clear. Besides that I don't really like US-05 much and stopped using it a while back. However, it is pretty robust and given time it will finish the job.

About ½-1 teaspoon in ½ cup of water should do the trick.

There are alot of diffrent ways to do it and there is not *one way to rule them all*. What you plan to do looks to me like a good way to do it. My guess would be that *most people nowdays would skip the secondary in this situation and just dry hop in primary. *some brewers would the gelatin...

Contamination would be my guess.

Hi, No, your rehydration temp was fine. No, it will be fine.

I was thinking the same thing. A quick search including Podcast Palmer and Yeast got me Beer Smith episode 100 and 148 I think.

It needs to be asked, are you using a refractometer?

It looks quite normal. There is alot of yeast in there, not just the top layer.

Will it work? Well, you Will get beer. There are alot of reports of US-05 throwing some peachy flavors at low temperature. Fermentis also raised the recommended temp for that yeast a while back. Perhaps use another yeast instead, like Nottingham?