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You need extract remaining to do a proper d-rest, so doing a d-rest during bottle conditioning would require using as least some to carbonate. I've tried this twice, and while I got reliable carbonation, they were horrible d-bombs. Not to mention that the process is a pain and only works if you...

I always bottle immediately after fermentation without cold crashing, let carb, and then cold condition. This may result in a bit more bottle sediment, but even if the few cells left after lagering can carb, it doesn't mean they will ferment as well as yeast that is fresh from a primary...

Stylistically, it seems like it resembles a Belgian Blond, so maybe take a look at BJCP and BA style guidelines. I think you are on the right track: Belgian yeast of your choice, Pilsner malt, honey to whirlpool or fermenter, and noble/noble-esque hops.

Use both with your leftover saaz! It'll be great.

Just wanna point out that OP said Englishish, probably intending to lean closer to an English-style IPA but in this case with American hops, which I agree starts to resemble an older American IPA. That being said, with MO I think Victory is unnecessary, otherwise go with WLP 007 and it'll be great.

One thing to consider is that if you're in the states, the Pilsner Urquell may appear a bit darker than it should due to age/oxidation. I don't think it's possible to mimic a decoction with your grain bill, and you want a pils-malt character for the style, so I would still have the vast majority...

In

Proper glassware is a good thing but glassware manufacturers take advantage, in my opinion. Shaker pints are boring despite being functional, and may not allow for the full spectrum of aromas. There are plenty of glass designs that provide better aroma, but the main purpose is primarily...

Definitely seems like too much Victory. 15 percent of any single specialty malt is generally not a great idea. If you are looking for color adjustment, small amounts of roasted malt may be appropriate, and if you want to be sure of no flavor contribution, maybe Carafa special or Midnight Wheat...

Entered!

Whole yeast cake is definitely too much, I go with 1 billon cells per ml, so if I want 200 billion cells, that'd be 200 ml. Of course that's a rough number, but it works for me. I found when I used to use a pint of yeast per batch, after reusing the yeast for a few generations, I would often get...

My friend gave me a LBHS giftcard and my wife let me have a beer fridge. The latter might as well have been a gift as my dad had it and wasn't using it, it was just a matter of convincing my wife to let it take up space. Now she has some wine in it too and no more beer in the main fridge. Also...

I find turbinado with a judicious blend of specialty malts is wonderful in Dubbels and Dark Strongs.

Sterling is an American, higher-alpha version of Saaz with the possibility for some Cascade-like citrus, but I use it a lot and only get that when I use it in higher quantities. You could use it as a FWH on its own for a Marzen.

That's a small amount of both, and you should get a nice roast without acrid flavors. I'd also not use any sugar unless you are using a yeast that can't ferment maltotriose, like a few English strains.

I would highly recommend not cold crashing unless you have a reliable way to seal your fermenter from oxygen ingress.

It'll be fine if you are willing to disassemble for cleaning and sani every time. Most professional breweries do this with their fittings post CIP anyway.

To me it's a mouthfeel and finish thing. A sharpness, but in a good way. It's actually pretty damn hard to pin down as a native speaker.

I think there is merit to boiled hop flavor, depending on what you want out of the beer. I know the common wisdom nowadays is to throw everything in as late as possible, but it's neither the best or only way to do things. It all depends on what you're trying to do.

That'll do, you could play with the times too and get similar results. I might do a 20 minute addition instead of 30, myself. The difference in IBU will be negligible and you'll probably get a little more hop flavor.