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If it didn't have the roasted barley I would definitely call it a porter. With the roasted barley it's a bit of a hybrid. If you think it tastes like a stout, it's a stout.

Yup. Most yeasts will easily be able to ferment to that abv as long as you pitch the appropriate amount of yeast. Good luck!

Short answer, yes. How high is high? What are you brewing?

What supplier are you getting them from? I've never seen hops packaged that weren't flushed or vacuum sealed. I do know that the aromas of Willamette and Fuggles are pretty subtle compared to Simcoe and Mosaic so depending on how much you used it could be hard to detect much aroma.

So you're continually circulating the mash with your pump right? I would think you should be getting really even temps. The temp of the grain bed doesn't really matter during the mash. The liquid wort is where the enzymes and starches are so that's the temp you should focus on. In my experience...

Probably is some burning from the soap. If you spray the leaves when it's too hot or sunny out they will burn. I would only spray them late in the evening or on a cool cloudy day. I would wait to see if the new growth looks fine. If the aphids are gone the plants will likely recover.

Honestly I would just go over your recipe with them and see what changes they think you should make given the difference in efficiency. I'm sure they have a lot of experience adjusting recipes for scale-up.

I don't think there's any reason that the pH should change overnight. I always treat my water the night before. Just make sure to measure your mash pH so if it doesn't hit your target pH you can adjust it.

White Labs seems to list the "optimum" fermentation temperature whereas Wyeast lists the upper and lower limits. Wyeast always seems to list very wide ranges. They were both originally sourced from the same yeast but I'm sure there is some slight variation between them since they are propagated...

Actually Union's taproom won't be open on Wednesday... so sorry. Heavy Seas has an Alehouse in the city that you could check out. They do a lot of cask beers.

Union and Brewer's Art would be my top picks.

Nope. I brew half batches and put them in my 5 gallon kegs occasionally. The only minor downside is you'll use more CO2 to fill the extra headspace.

A point as in 1.049 instead of 1.050? That doesn't seem like much of a concern. However if you got 1.040 instead of 1.050 I'd say have them run it through the mill a second time.

I would use the whole package and not make a starter. If you're still having attenuation problems you might want to consider making adjustments to your mash schedule or try a different yeast strain.

Looks solid to me. I wouldn't change anything!

Roughly 1 billion cells per ml of slurry. I put my yeast in mason jars and they have ml markings. The yeast cake in my jars is normally up to about the 100ml mark so I figure I have about 100 billions cells when make my next starter.

3522 is a great yeast for Pale Ale. It has a relatively subdued Belgian character that allows the hops and malts to come through. I recently made a SMaSH pale ale with Belgian Pale malt and Southern Cross hops with this yeast. 4.5% ABV and I got a nice lemon flavor from the hops that made it...

So are your 2 thermometers giving you different readings if you have them in the same location? Or is one thermometer at the top and one at the bottom? If they are giving you different readings in the same location I would calibrate your thermometers. Make an ice water solution, put the...

I'm sure the soil composition has some effect on hop flavor but adding grapefruit to your fertilizer isn't going to make your hops taste like grapefruit.

It looks like you have them in really small pots. I would definitely re-pot them in much larger containers. The soil is probably drying out fast because of the small volume. I'm interested to see how they do indoors! Never heard of anyone doing that. I don't think there's a way to determine sex...