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Welcome to HBT. Lots of great people on here who are more than happy to share their knowledge and experiences. Most of them don't even bite.

You could soak the nibs in 1-2 ounces of vodka for a week or two, until the taste is to your liking, then add the extract to your primary or bottling bucket. This way, you can make sure you get the flavor you want without overdoing it. With the vodka, you won't run the risk of infection...

You should be able to switch out the quick disconnects and be fine to use the tubing that you have. It's easier if you have threaded QDs, as opposed to just barbed ones.

I'd try the garage for about a week, maybe two.

I've also read on here that you get much better hop utilization with some sort of malt, either from extract or grains. I'm sure someone who knows much more about the topic will be able to give more specific information than this, though.

We actually get out there a couple times a year. My wife is from Gilbert. Looks like you're just down the road.

Always wanted to be in either a punk or metal band. Sadly, deployments make that more difficult. Also want to take a tour around Scandinavia.

With the FG finishing a little high on those, I'd be careful of bottle bombs. How long are you keeping these in the fermenter?

I think you may have forgotten part of the recipe.

You could see about getting a 2-3 gallon bucket from a local bakery. They usually give them away for free. They're food safe, and the perfect size for fermenting a small batch. The only thing you'll need to do besides cleaning it is drill a hole in the lid for a grommet and airlock.

I missed out on 4 for $30 each on Craigslist.

Taking SWMBO to see Manchester Orchestra next month.

My daughter should be born in the next couple weeks, and I'm already dreading these years.

Should be just fine. I let a lot of my condition for several months, as well. And I've know others who will bulk age them in a fermenter for several years. Never tried that myself, but the ones I've tasted have been outstanding.

What kind of yeast are you using? And what temperature are you fermenting at? If you're using an ale yeast, I'd leave them for at least another week or so, then check the gravity again. If nothing else, just to make sure that the yeast is done cleaning up, and that it's as clear as...

Wild Blue Lager. Tastes like drinking a Budweiser with a mouth full of blueberry muffin. And not even a good blueberry muffin.

If it were me, I'd give it a gentle swirl and leave it in the primary until you get back. That's just one guy's opinion, though. What temp are you fermenting at? It could be too hot/cold.

I usually leave my meads in the primary for at least a couple months before racking them to the secondary to finish clearing.

I haven't ever had a problem leaving beer in the primary when I go to the field for a couple weeks. Good to see a fellow Sailor on here.

I usually get hibiscus at Sprout's. I've had good luck with Amazon in the past as well, but I don't remember what seller. If there's any shops that specialize in Mexican ingredients, you should be able to find some there. It might be called jamaica, as well.