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You'll be fine with a single vial, assuming it's fairly fresh.

I have this problem with my barley crusher often. You could try taking your mill apart and cleaning it along with reversing the secondary roller. Other than that, I would recommend loosening the screws that keep the roller in place just enough so that your roller is rolling freely. Test it...

As far as IBU's are concerned, I believe it's closer to 10% less when using pellet hops.

Once it's in the correct temperature range, give it a good shake and you should be good to go.

I've used the PB2 powder near the end of the boil before and still had issues with little head and bad head retention. I would expect that using whole peanuts would not be a great idea due to the oils present, unless maybe they are roasted/dried out enough.

I would suspect a small infection that took time to become noticeable. In lighter beers with lower ABV, it's a lot easier to notice flaws and off-flavors, especially over such a long period of time. This beer is probably 8-9 months past it's prime, so off-flavors will probably be present from...

It really depends based on the yeast used, the amount of lactose used and the mash temperature. If your using software to predict the final gravity, make sure it accounts for the fact that lactose is not fermentable. I believe beersmith does not account for that, so the numbers are misleading...

Here's what works for me: Store keg at 38F under 30psi for 24-36 hours. After that, purge keg and set to serving pressure, which is typically 8-10psi depending on the style and how many volumes of co2 I'm looking for. I let that sit for 5-6 days at 38F then bottle.

I had this exactly problem with a barley wine I made last year. I came to the conclusion that the yeast had died, which I would guess is the case here as well. I see that your about right on the threshold for alcohol tolerance with the 1084 yeast, so it's possible that it didn't survive. Also...

Without seeing the recipes, mashing the blonde at 150 along with 1.5lbs of sugar would result in a pretty dry beer I would think. You could try raising the mash temp to 152 or so, but I would also think about cutting down on the sugar, that's probably the biggest culprit. Also, check your...

I wouldn't chance it, time to get a fresh pitch. It's better to have wasted some yeast than the entire batch.

I agree with Yooper on the US two-row suggestion. I would also recommend some crystal 40 or 60. You could throw some munich in there too for some extra maltiness and color.

The temperature is going to depend on the strain of yeast your using. Each strain has an optimal temperature range that it operates in. I would recommend shooting for the middle of that range to be sure your making the yeast happy. The most important times to keep the temperature correct is...

If your mash temp started off at 159F, that's probably your problem. If you didn't vigorously stir the mash or add ice to get the temperature down, you probably have too many unfermentables in there and adding more yeast won't help. Although, as stated above, if you heated your strike water to...

You can check the pH of the StarSan to see if it's still effective as a sanitizer. As long as it is below 3 then it'll sanitize.

Autolysis, which can and will occur (eventually) when beer continues to sit on the yeast cake. It will cause severe off-flavors from the beer sitting on the dead yeast cells for an extended period of time. I've never had it happen to me before, and sometimes you can let beer sit on the yeast...

That's a fine temperature at which to store your brew. I typically store mine around 75F because I don't have a cooler space, but I've never had any issues with it.

If it's been 3 days with absolutely no activity, you probably have to think about re-pitching. I don't have a lot of experience with dry yeast, I typically use liquid, but signs of fermentation should be evident within 3 days. Since you already shook it up, give it another day in case the yeast...

I never use a secondary fermentor. I typically do 2-week or 3-week fermentation's in the primary with no issues. It's better to leave it on the yeast until you're sure it's done fermenting. Just don't leave it on there for more than 4-5 weeks preferably.

I have mine down to .19, but I also condition my grain so that the husks stay more intact when crushed. I can say I've noticed about a 2% jump in efficiency since I started grain conditioning and adjusting my mill.