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My kegerater broke a while back so ive been serving off portable taps, so I degass to pour daily. I keep the pressure regulator constant and just shut the valve off to the keg and pop the pressure relief valve until it sounds good. When im done or i loose too much pressure i open up the valve...

Simple 1.050 under beers with no dry hopping you can turn around in under a week if kegging. Some yeasts can be slow, higher gravity beers can take a few days longer. Did a lawnmower beer for a party in 5.5 days and everyone loved it. 4 days in fermenter, cold crash, keg, force carb via shaking...

I don't secondary unless I'm dry hopping, adding fruit or adding some other flavor that needs to sit such as nibs, cocoa powder, coffee or wood cubes. Edit: I don't really find it's a necessary step so I've omitted it except for above listed exceptions. Mainly adds time and more cleaning.

Carbonation takes time to fully integrate into the beer. Early on the bubbles will be fairly big but the longer it sits the finer the bubbles get. I usually do a partial fast carb and drink it as I go but it takes at least a week to really develop good carbonation and head.

Cold crashing is good for settling dry hop, cocoa powder and less floculant yeast out. I usually dont bother with most of my beers.

What was the psi set to when you were shaking and rolling it around?

Dark roast will taste less acidic and cold brew or whole bean will also be less acidic. I used 8oz of illy dark roast whole beans in 5g batch of a guiness clone I made. That keg went fast. I've also used nibs and coffee in a brown ale. For nibs I just toss them into the fermenter. They'll...

I've completely abandoned mid boil additions. I'd do those as a flameout too.

2oz in a 1g batch will give you a noticeable coffee flavor for sure. You don't need to bag whole beans. They'll float and you can rack off them no problem.

In your brain you think it doesn't sound right but it actually works. First time I had the kolsch It was on a guest tap at brewery that also had a maple stout. Together it was like drinking pancakes with coffee.

Steeped whole bean. A local brewery here in Arizona, Huss, makes a coffee kolsch using whole hazelnut beans. Its golden and rather surprising. http://www.hussbrewing.com/beer-type/koffee-kolsch/

Typically I use 4-8oz of nibs directly into the secondary for about 5 days at 70deg. I've done that many times. The last time I did nibs I racked my stout to a keg and used 4oz of nibs for 4 days at 36deg. Hanging the bag from the lid. This worked out easy and avoided an additional transfer...

Never soaked my nibs in spirits, usually toss them into the primary. I like being able to control the spirit flavor independently .

Recipie is similar to biermunchers Centennial blonde recipie but a lot higher gravity. Looks tasty. I like adding lemons into blonde ales.

You could buy a small auto siphon, works great for 1g jug batches. Mobile Beersmith 2 ($8) or 2 lite ($4) are easy to use for calculations. Can scale 5g recipes down to 1g.

2. I use red oxy bottles from home depot all the time.

Depends on your yeast health but I'd expect most fermentations to be mostly finished in 6 days. Did you take an initial gravity reading? What's the gravity reading now?

Any of those yeasts are gonna be done in less than a week on a 1.050 wort with a healthy pitch.

The kit would give an estimated starting and finishing gravity. If your within 2 or 3 points of the finishing gravity it's done. If it's higher than the estimated og you could gently stir your fermenter with a sanatized spoon and move the bucket to a slightly warmer room. Give it 2 or 3 more...

Take a gravity reading, it may be done.