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These prices are essentially what I pay anyway, so unfortunately I'm out for this one

I have done extract batches where I freeze the top up water and add some to the kettle. Once it is cool enough, transfer to your fermenter and add the rest of your icy top up water.

If you're worried about it, you can always add some dry yeast (CBC or champagne) with your priming sugar at bottling time

SSgt USAF Pararescue 2004 - 2012

You could always use a "Pale Ale" malt like Marris Otter or one of many domestic examples. It won't be dark, but will have the rich flavor that you speak of.

If you still have these in a month, I will be in your area for business. Would love to pick them up, but I don't want to ship.

Great Western NW pale ale malt x 1, Red Wheat x 1

I wouldn't worry about it, you'll still end up with good beer in the end

Why not just use up the remaining 20# in your planned brew days? Then you won't have to worry about the crushed grain "going bad" over the next 5-6 months.

I pitched at the standard ale rate from brewers friend .75 million cells/mL/°Plato I think. Aerated with the siphon sprayer attachment. Standard treatment I give most my ales... I have heard overpitching leads to less ester production

I fermented at 65°F and got fruity esters out of it. I'm sure if you push it to the top of the recommended range at 75°F, then you would get the max esters from it. You could also play with oxygenation and pitching rate.

The new packaging has a flat bottom and looks like this:

I just emailed them and asked about cell counts in their new packaging. Here is their reply: Inland Island Oct 6 (12 days ago) to me "Also, our new vials have the full 200 billion yeast cells that are suggested for a five gallon batch of beer. You should not need a starter."

Mosaic gets my vote. Also cascade and amarillo

Yes it's possible. I regularly do it when experimenting with hops, fruit, spices, etc. I would soak them in a warm oxyclean/PBW solution for 24 hrs then rinse and see where you're at. The oxyclean is amazing at lifting grime from my carboys

My go to APA grain bill is 70% Pale Ale Malt (MO or domestic sub), 20% Vienna, and 10% Munich. You will not get too malty with your current recipe

I hate pumpkin beer. A nice malty English Mild or Bitter is my beer of choice for fall.

Beer eventually started clearing more with extended time in the keezer. The fruitiness faded marginally and gave way to an increased perception of malt. I am really liking this beer.

+5.5 gallons of Hoppy Hefe 21012+5.5= 21017.5

Are you measuring gravity with a hydrometer or refractometer? Refractometer will measure high in the presence of alcohol