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Search for "No Chill". It is definatly a thing.

Good luck, I hope It will be great. :)

Probably because everything about IBU is an estimate. There are a ton of of variables that final IBU depends on, not to mention perceived bitterness compared to actual IBU. You need to try it yourself, see what you think about it and adjust accordingly.

...with alot of exceptions.

Interesting experiment with fresh vs old LME. Nothing groundbreaking but more a confirmation of old "facts". http://brulosophy.com/2017/11/27/the-impact-of-age-on-liquid-malt-extract-exbeeriment-results/

Less introduction of o2 after fermentation could be one reason.

I would just let it sit until tuesday, decant and pitch the yeast.

If you have the the same OG 3 days in a row, I see no reason to let it sit for another two weeks. However, it wont hurt anyting either.

Yes, and yes.

Imho stabel temperature is pretty important, more imporant than the exact temperature. That said, while a fermenter with built in temp control is nice, there are cheaper way to achieve it. Swamp cooler, small fridge, cheaper gadgets etc. But ofcourse a fermenter with a built in temp control...

Grain absorption? Beer Smith probably calculates it.

I don't use a sounding valve. I just use a gas connection and a bit of hose. I don't mind to make 4.5 instead I 5 gallon at all. Its not that big of a difference and if I need more, I just make a double batch.

My favourites are corny kegs. * Stainless steel * Allows oxygen free transfers * Cheap * Already have quite a few of them

But you didnt. There are alot of steps that where done in a factory by someone else. The only thing you did extra compared to extract brewing was to put some grain in water for an hour.

You must have boild alot if you managed to lose 300ml. But, there is no big harm. Pitch it and it will probably be fine.

No, thats not *the* definition of a lager. It might be *your* definition, and that's fine but others might define it diffrently.

Here is a link to alot of Coopers recipes. http://store.coopers.com.au/brewing-info/recipes.html

I have gone back to Extract-with-steeping-grains (full boil) from All-Grain. The main reasons is the time spent + I dont have to mess with the grains before or after the mash. I don't feel my beer is any worse than when I did All-Grain. I find it strange that with all the steps (probably over...

It sounds very strange since it is an extract kit with and estimated OG pf 1.061. Could you please tell us how you calculated the 3%?

Like many other brewing questions, you will get diffrent answers depending who you ask. Stored dark, cool, and dry, they will last for months without a problem.