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That's a waste of starsan bro.

How about just backing the heat element off and stirring like crazy when you see foam rising. I use an anti foam material (swear it's just Elmers glue) for starters but I'm not keen on using it for a full boil on brew day.

If you can veer off the hoppy path a bit, do an English mild. Great fall drinking there. And fun to brew especially for extract

The darkish color could be from the brown sugar. I would stop adding ingredients at this point and concentrate on getting the fermentation right. My first cider (and only to date) was super simple: 5 gallons juice that I pastuerized, chilled and pitched a cider yeast. I let it ferment in the...

I'm in Wisconsin so maybe this doesn't apply but I leave my hop bines up. They make some nice winter landscape feature. Then in early spring I cut down the old growth.

You can totally dry hop in the primary. There will be no detrimental effect from prolonged contact with the yeast cake. I've dry hopped in the primary as well as when using my keg as a secondary and just left the hops in the keg through consumption. Making beer is a very forgiving process that...

Does anyone have a pic or link to ID Centennial? the earlier link doesn't list Centennial.

You could just leave it in the primary until you're ready to package it. There's quite a lot of debate as to the necessity of a secondary fermentor.

I made the mistake of making a beer with LME that was only two years old. It wasn't a good result. My first ever dump. If I were you I'd just toss the old extract. Sorry about your bro in law