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Maybe some people like it that way, but for that money i would want wifi, bt, buzzers, schedules, automation!, and i don't care my mom or grandmom can work with it, they don't brew :p.

Cans are actualy pretty good for preserving beer because no light can come through it, the other most important factor is how cold it has been kept.

Normaly dry yeast has to be kept in the fridge, not the freezer, its stays good for years in the fridge.

When fermentation is at its end you can just add more sugar.

They say its there own proprietary yeast, so i think you gonna have to grow it up from a bottle. Its not that hard, just start by leaving 1cm in a bottle, and then just add 150ml of apple-juice to it, straight in the bottle, shake it and cover with alu foil, if it takes of just make bigger...

Most use bottle yeast these days, a clue is if the yeast sticks to the bottom of the bottle, but to be sure you have to create a starter with wort and see if it ferments all the way.

You can also use a refractometer instead, that way yo don't have to waste 200ml with each measurement. Also its beter to always wait at least 4 weeks.

About 30grams of beans in 20L is ideal, just dump them in after primary fermentation is done.

50 IBU just is hoppy, if you don't like hop just halve the dose.

There are these affordable 30L conical fermenters like the one below, they look and work great, and are very easy to clean.

Also do you mash out to stop enzymatic activity?, otherwise there could be more sugars converted then calculated.

Stiring > Pumping, you move it a lot more around that way., that is why the big breweries also still use stir paddles.

I would first just double check with another hydrometer or refractometer.

There are also some advantages dry hopping during fermentation: Because yeast consumes the available oxygen during fermentation, dry hopping this way allows a brewer to avoid oxidizing the beer when she introduces the hops into solution. That said, the procedure can prove far more difficult...

You are always welcome to visit belgium, prices have gone up a bit but are still ok i think.

I am also a belgian, and i still find my beers to be on par or even better then other belgian beers:p

Some good ones : Westmalle Triple, LA Chouffe Houblon, Malheur 10, Straffe Hendrick, Brugze Zot, Piraat, ...

Also its better to just leave it alone when it has been transferred to the fermenter, stiring can only bring infections.

Of course, if people enjoy it the have to buy this and use it, that is also why i said:

But does one get the satisfaction of making beer with this?, there is no skill involved, just pour some stuff in and wait, the whole point of brewing beer to me is experimenting with ingredients etc.