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Amazon is where I found the best prices for it.

I cannot comment on using the raw nuts, but every time I've tried using extracts of nut flavors it does not do well. Too much of a on off chemical taste,

Yes, there is still all the good in there settled at the bottom. Depending on what is growing at the top (pellicile only or pellicile and other) you could be safe with a direct pitch, but maybe not. That is the whole idea of plating, so you can isolate a single colony of good yeast. If you are...

I would speak to an allergist and ask if it is possible that she is allergic to a certain strain (sacc. or brett.). Chances are good that you may be able to make an all brett. beer that she can drink. Does wine also affect her as well? Or is it only beer? Other than that filtration is a good...

Nope, I'd still plate them if you had already segregated them out for ones that fermented well.

No reason not to that I can see, I agree you will have a different color and may find that without the red raspberry color you are able to fool the brain into tasting more complex flavors.

I agree, I would either let it ferment completely out or pasteurize. Even if you are able to keep it from making bottle bombs you still run the risk of opening a bottle with high carbonation and ending up with 1/2 the bottle completely foaming out of the bottle.

Yes/no/maybe. If you can keep it cold enough ALL the time to prevent any yeast activity then yes this is true. However, you will then be in the same issue of not being able to carbonate since the yeast needs to be active to produce the CO2. If you do let it get warm enough to all that process to...

The base looks good, how do you plan to add the strawberry flavor? Or are you not planning on adding it? You could try a strawberry flavor agent, but I've not had a whole lot of good experience with any fruit flavor other than the real thing. They always taste 'off' for one reason or another...

+1 To mimic it you will need to back sweeten and force carb. Matching the base flavor should be easy even with ale yeast.

I would not use that much peated malt as peated malt is VERY strong, the Rauchmalt at 1lb will add a nice smokey flavor though.

6lbs Ultra light DME, 12oz Crystal 15L, 8oz Carapils, 8oz Flaked Wheat. Steep the grains at about 160 degrees for 30 minutes. Use 1/2 oz Nugget or magnum for the 60 minute bittering hops. For flavor and aroma hops it is up to you on what you are looking for. For earthy flavors I'd opt for...

Do not use Nutella in the beer itself. Not only does the oil ruin any head retention, you get a VERY off wang taste that is pretty chemical in taste.

All grain or extract only, or partial mash and extract?

My best advice is to use Magnum or Nugget 1/2 oz for the bittering hops. For the aroma and flavor I'd split the batch and make one for citra, one for amarill., cent. and colu. work well together. That way you can get a feel for what each hop contributes to the beer. I love both Citra and Amrill...

On ginger additions, it depends on when you add it. If you want the ginger flavor and not the strong feeling of spice, add it into the boil. If you want both the ginger spice as well as the flavor add it at flameout or in the secondary. I brewed an amber with 5lbs in the boil and it worked out...

No experience with Chicory, but I do with coffee. I always cold brew the coffee the day before in the fridge (grind to your desired size, smaller is better, add proper amount of water and let it sit in the fridge overnight covered). Cold brewing results in less bitter addition from the coffee...

If you got a hiss and the beer has some bubbles to it then it seems like it did carbonate. That seems like the case. You could have bad seals, you also may have simply not added enough sugar to properly carb the beer.

If you let it sit the ratio is about 1/4C hot water to 1C DME. I can fit 2lbs of DME in my 4C pyrex measuring cup and water to let it turn to LME, so a 2qt sauce pan will handle your 4lbs with ease. The time issue is not what I was aiming at, it was the 15 minutes of stirring I was getting rid...

If you will plan ahead a little, grab some of the hot wort and mix the DME with it on the side to get it all dissolve, then add the now LME at flame-out. Helps keep the DME from making those little clumps that take FOREVER to dissolve.