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I've never tried it and was just going by what I've read. If you've tried it and it has worked, you've got the better answer.

I've read that freezing them before they're dried, it causes problems, but I don't remember details. I've always dried mine, then vacuum sealed, then frozen.

I wouldn't freeze them while they're wet.

Did you ask anybody who worked there? If di, what did they say? If not, why not?

I live in Utah, so I know some of the challenges. Midland is hot and dry, even for the southwest. I spent a couple of weeks there and growing conditions are pretty harsh. I'm not sure I even saw native prairie grasses. Your best bet would be neomexicanus hops (native to the US southwest). As...

I've brewed a no boil batch, but my understanding is that you want to keep the mash temperature to about 150 to avoid dms. I used hops in the batch I did (lots more than I'd use with a boil). I've also brewed gruits using a variety of different herbs for bittering. I'm not a big fan of the...

Cascade

The deal for 7000 bottles sounds good to me. The cost of the 2200 bottles is almost $600 delivered, so you're only spending another hundred dollars for about 3x as many bottles. If you run out of space, you can throw most of them out and still come out ahead.

Yes. Depending on the yeast, it would probably have eventually carbonated at the cooler temperatures, but it should carbonate now that you've raised the temperature.

Airlock activity and krausen are indications of fermentation, but lack of airlock activity and lack of krausen are not necessarily indications of lack of activity. The lactose isn't fermentable, so your final gravity won't drop as low as you might expect with an original gravity of 1.070.

I've only used it for bittering because everything I read about it said it was odd for flavor and aroma.

If you're on Facebook, there's a group for the mash and Boil. I'm pretty sure the are people there who have done that.

If you're on Facebook, join the mash and boil group and ping Tyler Brower. I'm pretty sure he's a member here, also, but I don't know his user name here,

Could be potassium chloride. It's a salt also and is what is used in salt for people who have to limit sodium intake.

I didn't realize the OP was not in north America. My Amazon prime suggestion makes less sense. Before I started using glass (and eventually kegging), I used soda bottles. Root beer bottles are good because they're amber, but it's difficult to get rid of the root beer flavor (for best results...

I missed the part where he said he's in Tunisia.

I bought my house in 1996. The first winter, it took about 20 minutes to shovel the driveway and sidewalk. My sidewalk kept getting bigger and at one point, I'd shovel for 15-20 minutes, rest for a while, shovel another 15-20 minutes, rest again, then finish up. I finally gave up and bought a...

Any hop that lists black currant as an aroma. That smells like cat urine to me.

Do you have Amazon prime? You can get a bunch of caps in a few days for a few bucks. I wouldn't expect a used cap to seal properly.

If you put 7.5 gallons in it and pour off 2.5 gallons, you'll have 5 gallons in the 7.5 gallon keg, same as if you start with 5 gallons.