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The already fermented beer has less of a risk from being infected due to the less-than-desireable conditions you're asking it to grow in, so It shouldn't be very well established, and hopefully easy to wipe out with a good oxy/PBW and star san rinse cycle, buuuuut I've never had to do...

I don't have a heat pad or anything, so I use my igloo water cooler mash tun, and wrap it in a blanket/sleeping bag. It starts around 120 and by the 3rd day it's usually around 80 or so.

Could just be a difference in description of the taste. Most sours take months to develop, and can be an acquired taste, so if you aren't well versed in sours, maybe try some before committing to making one yourself. For something quicker, I would try a saison in there, as souring bacteria are...

A sour IS an infection. The bugs used in souring will give you a much more pronounced version of that pellicle. Also, sours are often times an experiment of sorts, and a mixture of other bacteria's can be a good thing for the beer, hence dedicated sour equipment. If the infection is from...

Understood, but what I was getting at, and MANY people agree, is transferring for secondary is more often than not, unnecessary for home brewers. If FG had indeed not be reached, he should still be fine though, so whatever worries he had about transferring too early are somewhat moot.

another for a poor crush, there look to be a few full kernels on the spoon there.

us-05 isn't a lager yeast though. I only use secondary when I plan to store something for more than 2-3 months, or if I'm separating for fruit/additives. Just asking if there was another reason, because most of the time, it just isn't necessary. Either way, it should still keep fermenting away...

Why did you feel the need to transfer in the first place?

I used a brewshop while traveling once too....their scale didn't have anything but paper bags for placing on the scale. As a result, when I started adding my pound of specialty grain, it just kept going and going, but not adding weight fast enough. The bag had slumped off the side some and...

I treat it the same as all my secondary additions really: I assume the beer is inhospitable enough to keep simple infections from taking hold. I use tap water from my filter and usually spray the french press with sanitizer. I keep the grounds in the freezer until ready to use. For other...

Different people are giving different answers, I had the same issue, and went with 60. Next time, I'll make it around 45. Just a liiiittle too much bitterness for me.

I'm not good at recipe formulation, so I'm not sure, but what's the difference in effect between a 5min addition and a secondary addition? I think it could be great for some chocolate, I may try that on half next time. Personally, I LOVE it as an espresso milk stout.

I think the bigger question here is how you're getting an extra gallon of wort....

Haha jeezus! Ya...I'd say that's the problem there...that will really back up the pressure in the line and blow it off. I crack it open to a decent stream. I care about water usage here in CA and try to keep it down. I cool it to about 95, transfer and put it in the chest freezer to finish cooling.

I use my bucket of sanitizer rather than boiling the thing and have never had an issue, leak or sanitation-wise. I think you guys might be using too high of a flow rate for your chillers and backing up the pressure in the line. I did that a few times but it popped off the connection at the...

I added herseys baking cocoa powder to my secondary, seemed to work well

You're overthinking it. I make mine in about 2 mugs worth of plain tap water (16-20oz?) in my french press, sitting about 24hrs on the counter. Came out fantastic. I've done the same in my other coffee additions to beers. I doubt the amount extracted is going to differ that much

What temp are you fermenting at?

So from everything i've seen, the benefits far outweigh worrying about overpitching, unless doing a yeast-forward beer really...

If something falls through i live 20 mins away.