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It just depends on the yeast. I know of several strains that would do fine at that temperature and produce no off flavors. However, there are also a bunch more that definitely would stress out at that temperature and have problems.

Probably all of the hops. Columbus has a spice herbal note to it that you're probably picking up on. Both cascade and centennial have citrus and floral aromas and are a classic pale ale combination. Here's a hops chart that will help you select your hops for particular aromas and flavors.

You're making this way more complicated than it needs to be. If it's small batch brewing, add 1/4 teaspoon of dextrose (corn sugar) per bottle. You can also use a priming calculator over at Mr. Malty or Northern Brewer for the amount you'd need to make a simple syrup.

Yep, you're not far off the mark. I'd let it sit another week and see how it does after warming up the wort a little. You can roust the yeast back into suspension a bit, too.

Leaving your beer on the yeast cake for a brief amount of time after the primary fermentation can be useful. Yeasts produce some precursor alcohols during early fermentation while they are consuming all of those malt sugars. These include "off" flavor sources such as acetylaldehyde and diacetyl...

It'll be fine. Trust me. This is how Sierra Nevada ferments bigfoot:

With any luck, it might turn out ok. Stories like this is why I no longer drink and brew. ;)

Don't skim the krausen!!!! There's tons of active live yeast in the krausen. Let it fall back into the jar naturally or just pitch the whole thing into your wort. If you're worried about it frothing up and out the jar, put the jar in a sanitized tub or tray.

Take a gravity reading. Remember, meads prefer to be nursed along with the use of oxygen and yeast energizer & nutrient feedings a few times in the first 36 hours or so. Since most of your honey should be completely fermentable, you're looking at fermenting out the mead to .998 to .995 or so...

Personally, I wouldn't brew with six year old ingredients. But that's just me. BTW, cross posting the same post in three different areas is going to get two of them deleted. You only need to post your questions in one area to get an answer. :)

Chill haze is usually caused by one or more aesthetic issues in your beer: Tannin, Proteins and/or yeast. It's easy to tell which source you're having an issue with if you pour a beer at room temperature. If it's hazy at room temperature, it's likely a yeast in suspension issue and your beer...

Pegs was hard to get into last year for us around Hunahpu day. We drove down on Friday and drove directly to Pegs. The line was around the block and we were starving, so we decided to go elsewhere for lunch. It's much easier to get in during the week not during Huna festivities.

Cool. This is vastly different than how they have been doing it. I think it's great. :)

Alright, so i've heard indirectly from the folks at CCB the following info. They're really discouraging lining up outside on the sidewalk this year. They will have extra security and probably local police patrolling and cracking down on bottle sharing for anyone in line or on the brewery...

1) Pilsners. Fresh hopped pils with noble hops are great summer beers. 2) APA's. APA's are the lower calorie versions of IPA's. They don't need quite as high of a malt profile to stand up to the IBU's in an IPA, so balance is the key. A nice cream ale works well as a lawnmower beer. 3) Fruit...

A wooden spoon won't infect boiling wort.

The best place would be to install a thermowell in your fermenter and thread the probe inside of it, so that the probe is resting inside the wort as it ferments. Or, you could do like I do and just duct tape the probe to the outside of the fermenter about halfway down. Pretty easy.

A) Live with it and nickname it FrankenBrau. B) Seal the cracks with epoxy, gorilla glue or whatever and see step A. C) Replace the box and re-drill. I'd be inclined to go with option B.

You've got so much going on in that recipe that you should probably hold off on the hops addition. Whatever happened to mastering a nice simple sweet mead before going all complex flavors in the must? That's an enormously high gravity mead to go from 1.130 to 1.006 is tremendous and being that...

Well, you could use a coupler with hose clamps but it's less than ideal. It just becomes another site for potential leaks and infection. IMHO, just replace the hose like you're planning to do. You might also consider purchasing a second set of everything for a quick replacement when you need to...