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Yes, a week is way too young, but you can learn to judge how it will eventually turn out by tasting at each stage. One thing you will learn is that the last bottle always tastes the best!

It's actually difficult to brew a good session beer like that, so congratulations! Are you sure you corrected for temperature? When you say it finished fermentation, do you mean that you checked with a hydrometer on two separate days, or did you judge by lack of airlock activity?

I've not noticed a difference in flavor, but I thought the head was a bit creamier with DME. Before I switched to kegging, I usually primed my stouts with DME.

+1 on the Lagavulin. My favorite, although not cheap.

You'll be fine. You can either step up with your starter (which will be cheaper) or mix the yeasts. There's no problem with mixing yeasts. (In fact, you can get quite creative with it.)

$14/5# at the local welding shop, while I wait (2 minutes if I stop by at the right time). Plus, the guy's usually got some good stories.

I line my MLT with a bag when I use wheat or anything else that might stick the sparge. I guess you could say I MIAB.

I have several cases of bottles in central NJ.

It's a tad low, but nothing to worry about. You'll just be able to drink more per session. I've done mine with 2 weeks in primary and 3-4 weeks pseudolagering in the low 50s, since that was all I could manage at the time. The beer turned out fantastic! I think if you do bring the temps down...

I put the Celebrator bock plastic goat on my currently active fermentor.

Is that the lager version of the book? ;)

I love mine. Still hand cranking (to offset the beers I drink while brewing)!

After the 60-minute mash and rest, you run off, sparge, and then boil for 60 minutes or so, adding your hops during the boil. The recipe fails to mention the boil.

I just kegged a wit that I used sorachi ace hops in. Very tasty!

I think you just named his beer!

I like WLP500 myself. I find that it gives me the spicy characteristics I look for in a Belgian. I recently mixed it with WLP400 on a batch of Sorachi Ace Trappist Wit and I just tasted it going into the keg and I have to say the combination really rocks!

The higher hop load in an IPA will most likely protect you from any possible critters, which shouldn't reduce the shelf life from that standpoint. However, your hop aromas will fade over time, so drink it young.

You will likely drink many bottles of tasty beer.

Was the wort covered or uncovered for the hour and a half? If it was covered and didn't get too many airborne critters, you should be OK. Also, the outcome will be slightly dependent on how much yeast and how viable the yeast pitched was. Bottom line: get a wort chiller and pitch lots of...

Sorry, there was a glitch when I posted, and it appeared twice.