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The best way to do this is to get up with your local homebrew club. Many local pro brewers came up through the ranks of their local homebrew clubs and might still have connections (and a soft place in their heart) for their local club. It doesn't hurt to call ahead and specifically request one...

Agreed. Keep them at room temperature and use a stir plate if possible. Let your starter sit another 24 hours and if still no activity (after 72 hours or so) then you'll probably want to pitch an additional yeast pack.

You'll be fine.

The drawback that I can see with the boil coil is that since it's an immersion heater, it could potentially damage a BIAB bag. I'm thinking that like traditional propane boiling, a heavy nylon BIAB bag filled with grain might warp and melt if it comes into contact with a heating element.

It's normal to have a little residual beer smell in your fermenter right after cleaning. I'm betting that as it air dries, the smell will fade out nearly completely. A good rinse with sanitizer prior to your next batch should be all you need.

Bring alternates, rares and whales. Trust me, there will be plenty of bottle sharing going on.

I know i'll be there.

That's also what I would suggest. Work on your Mis En Place. I try to get all of my equipment cleaned the day before so that if it needs just a quick hit with sanitizer from a spray bottle, that's all it takes. I get all of my ingredients weighted out, crushed and organized the day before brew...

Probably. You want some headspace (one to two gallons is acceptable for the typical five gallon batch size) for krausening but not so much headspace that air exposure becomes a problem with oxidation. I'd definitely find an O ring or a gasket to firmly attach the lids on those pails. You might...

I like to use Maris otter as my base malt, 80 L crystal, debittered black malt or chocolate malt depending on the flavor profile I want and a touch of wheat malt in mine. If you want an extra chocolate flavor boost, use 1/2 cup crushed cacao nibs for one to two weeks (to taste) in the fermenter...

I use a hops spider when I brew outside and a hops bag when I brew inside.

Maybe they shoulda put in Tim Tebow...... wait....

Quill pens will work but you'll have to dip them a lot more than a pen nib with a well tip. I had to write out a scroll for a college art history project and after a little practice, it turned out ok. Any Michaels, Ben Franklins or Joanne Fabric store will have calligraphy pens and supplies. It...

7C. Düsseldorf Altbier Because... why not.

All they did was donate a keg or two. They probably still had to buy tickets to the event. A friend of mine manages a local brew pub and they have donated a few sixtels in the past to the effort. No free admission but there is a private tasting area for the brewers representing their beers...

It probably won't hurt it. I've let beers go that long in the primary with no ill effects. He probably wants it to go that long to help settle out. Where it would be detrimental would be in beers where fresh hops aroma and flavors are very important. I wouldn't let an IPA go that long but it...

Yes. I've seen lactose backsweeten lots of things, including meads. Cigar City makes a beer called horchata that's basically a cream ale with cinnamon and nutmeg backsweetened with lactose.

An american amber ale, or just a good solid English nut brown ale would be good choices. Safale S04, a good solid English ale yeast, should be able to handle those temperatures with no issues. Nottingham ale yeast will also do fine.

I'm still betting it's normal fermentation with your WLP007 yeast. The batches that i've used it on have always produced a monster krausen. It's a very gassy yeast. It's probably still in it's lag phase, rapidly reproducing but not really consuming much of the sugars yet, just what it needs to...