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How long does it take....that's a common one.

This is almost exactly what I do. Yes efficiency will take a hit, mine is about 5-10% lower depending on OG. I mash in as normal , 1.3-2 grist ratio, then add the rest of water as my mash out addition at end. Let sit for 10 minutes and drain into kettle. This allows me a little better control...

I started with extract as most, built a 3 vessel Herms system, built a BIAbasket system. They were all fun and produced fine beer. Though now all I use is my cooler and SS kettle - no sparge, add a bit of extra grain for efficiency...love it. Process for me has never been easier and beer is...

My experience was a bit different...my 7B scored exactly as 3 other comps...averaging a 41...though my 7A got hammered at other comps (low 30's) scored a 40 at NHC and took 3rd in category...different regions, different judges, all still a great time!

I'll be honest! The move to all grain has never saved me a dime...lol...constant tinkering / upgrades..plus I brew a high variety of beers so bulk grain hasn't come into play much for me...I'm sure you can save money though I haven't! Then again I believe all grain is more about options in...

Keep in mind this is all a wag as I don't know your grain bill, OG, etc...good luck!!

I would leave out cascade, just because I think it would be cool to just showcase the Citra hops...just my preference though

I would move the 30 min to 60 ( use 1/2 ounce) ....leave rest.

I would add a 60 minute addition for a high percentage of total IBU's...then add rest of hops at 15 and in to capture the aroma and flavor you are going for... I like Citra hops...a Citra pale ale..mmm

No doubt there is a "such thing" though as I stated earlier it is typically used for clearing and hops/ fruit (more fermentable). The reality is that the majority of home brewers use it as I stated previously....therefore it is misleading to call it a secondary fermentation vessel and probably...

Or...you could ferment your ale yeast at the cool end to produce a cleaner more lager like ale. Or use a good Alt yeast.

If you are using a secondary, then still have to add yeast- then you did not pitch enough yeast in the first place. I say experiment all you want but just be prepared for some off batches and loss of money. The secondary is typically used only for clearing your beer or fruit/hop additions....the...

Gotcha...

Clean airlock..sure. what do you mean wash foam into jug? That Krause ring should be zero issue if proper sanitation procedures were followed initially..even if a piece gets knocked in when siphoning...I would not want a bunch of rinse and foam in my freshly fermented beer.

If you're going to age for a few months I would recommend you transfer it to a secondary....not because of the Krausen ring, just to get off yeast cake. When fermentation is complete.

4 pts is not real bad...I use a refractometer as well. I can take 4 readings and get 4 different answers it seems like. I use the average. Guess it depends on when you take your preboil readings.....stratification could cause higher or lower readings preboil. I like my refractometer due to ease...

Anything by Silver Gulch brewing out of Fairbanks, AK....

Was beersmith set up for 6.25 gallons? 1.096 is pretty close. Did you take multiple gravity readings to start with? Did you pitch a big starter then take gravity readings?

I think you should try dry hopping with Citra hops...great stuff...think it will provide aroma you are looking for.

An entire cake sounds more like PR than anything else...