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Hmmm, If you are kegging it, just don't splash it around. the chances of it oxidizing are slim to none. It is not going to "draw" oxygen at this point, as it is already saturated with CO2.

aroma is all about the late additions, you get the flavor without the bitterness, also consider dry hopping or using a hopback. like I said before sometimes it just takes time for the bitterness of a lot of hops to mellow into flavor

Probably didn't mix well just shake it and try again

Doesn't really help anything, rehydrating in wort has same effect as water, just gets them active a few minutes sooner.

The hops will give up acids based on boil time, adding the DME last 10-15 minutes will just sweeten your "Hop Tea" and make it Wort. It will be lighter but if you truly want a light straw colored beer all grain is the way.

If you use liquid yeast and want to save money, they are great because you can refill the vial with the starter, if not, they will get your ferment going faster, really not necessary unless you are cold pitching lagers

Amylase enzyme helps convert starch to sugar, it is best used in the Mash. You are better off crushing in a Beano tab for what you are doing, cheaper than wasting pure Amylase.

:D Infections look like cotton growing on top not bubbles.

In a sealed Mason Jar it will last for months

Tighten it, in the fridge it will last months

Go for it they are freeze dried fungus, they will out live you

Why would you? I am a big fan of Notty, but at under $2 a pack why would you reuse? White labs yeast I can keep going for years, just make a starter, drain it before pitching, and refill the (sanitized tube) with the sludge. Then grow that into the next starter. I have a vial of white labs...

It is a fungus, bacteria, same same they are both single cell organisms that thrive in sugar water (Wort)

Why make this difficult, if DME is expensive locally, order it on line. simple solution

Time is always a factor in big beers, too many novices can't wait to properly age a beer, my most popular brew is a Wee Heavy (9% alcohol, mellow malt flavor, you can't really taste the hops) 15 years ago when I came up with the recipe (17lb grain bill and 2lb of candi sugar, for 5 gals) it was...

Try brewing a batch with store bottled water, I can't use the tap water where I live (un filtered)as it is is heavy in Chloramine, I use a 5 stage filter (1 micron, carbon, RO, Carbon, .5 micron) You also might be over hopping them (too much can sometimes lose the flavor in the bitterness) Or...

300 microns is wasting you time, it is good for filtering mash but fairly useless for reducing trub, anything bigger than 1 micron is for filtering mash particles, and isn't going to gain to much. use the filter to eliminate the need for vourlafing, other than that you are cleaning it for little...

You want a fast Lager? do what the Commercial Breweries do to get it done in 3 weeks, Ferment at 55-60, then freeze it after it is fermented, you will have an ice block that is pure water and a small amount of concentrated beer and sludge, then slowly thaw it (36-38 degrees) takes a couple days...

I use a 5 stage under sink filter, I get about 5ppm in that water (It is softened before going in) Most store bought water will be 65-90ppm unless distilled. The water is actually an important factor in the taste of your beer considering it is 95% water. If your tap water is going through an RO...

Huh? that is the worst advice I have ever seen here. Been brewing long?