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Wow beat me too it! Hahaha...good calculators.

Try the "can I mash it" calculator. I have used two 5 gallons pots for 5 gallon batches. http://www.rackers.org/calcs.shtml

US Golding and Northern brewer aren't very similar to Hallertau and Saaz but this isn't a hoppy beer so these might also be good. Let me know.

You may not be giving the yeast enough time to "clean up" because you note transferring to a secondary after one week. Leave it in primary for 3 weeks then bottle, no secondary and see if this improves the flavor.

Here is a chart. You can select the style and it lists the various yeasts... https://byo.com/resources/yeast

Doable and been done but don't let that stop you. A lot can be learned about yeast contributed flavors this way. I would probably split it 2 ways and compare something clean and neutral like US-05 and something funky like a Belgian yeast.

Let fermentation finish. It will probably be very dry then bottle as normal. There are many beer styles that finish dry...lesson learned. The bigger question is why did the fermentation stop? Mash temp? Underpitched yeast?

You'd complain if I hung you with a new rope!

Here is my custom Grog tag label. I really like them but they were quite expensive. Unless you warm the bottle they are easy to damage when removing. I left one on and soaked it in Starsan and it damaged the image. I have been leaving them in place. I rinse the bottles with hot water after...

Bottle away...no problem.

Sure its gravel and not beer stone?

darkshardx- "Mash was within 5 of 154F by submerged thermometer probe" Within 5? Get a better thermometer so you can hit a target mash temp. 149 compared to 159...very different beers. 149 will finish dry, 159 very sweet. darkshardx- "-pitch yeast (normally I dump the package of dry yeast in...

I have used the glass type themometer and found them slow to react. I tried to add heat to my BIAB mash and I would over shoot every time. I switched to an inexpensive metal stem dial thermometer and it reacts very quickly solving the overshoot. The digital pen type are probably the best balance...

I'm guessing you used a glass candy type thermometer?

What is the current gravity? Taste and smell for butterscotch. Letting it warm up may help the yeast clean it up the diacetyl and drop to your expected gravity. After that rack off the yeast cake for the lagering phase.

I'm not afraid to let you try it. Keeping it cold should prevent wild fermentation. Let us know how it comes out. Oh and while your at it buy a extra packet of dry yeast for last minute brewing.

After a week most beers will not be fully carbonated. Sour flavor could be a indication of an infection. The plastic bottle is only an indicator. It doesn't take much CO2 to expand the bottle but when fully carbed the bottle is rock hard. If the bottle remains soft you don't have to open...

I have found the addition of fruit gives it a drier finish with the fruity aroma. The mango sounds like an excellant summer beer!

Adventures in Homebrewing usually has it in stock. They list it at 63-73F... http://www.homebrewing.org/Coopers-15-gram-Yeast_p_5247.html

Fill the bottle about 60% full of cold flat beer. Add a small burst of co2...wait until the beer settles. Repeat 4 or 5 times. I do this on kegging day to enjoy a sample. If you follow the instructions for making soda it will make a huge gushing mess! If beer backs up through the valves you...