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You can but you probably won't be able to do a full volume BIAB mash. I would use about 10L of strike water for 3kg of grain. After mashing, remove and rinse the grain bag until you have about 12L of total volume. After boiling for an hour you should end up with a final volume of 10L.

Even better. Less work for you!

I normally let them do whatever but given how close they are to your house you might want to cut them back if they get too out of control. If not they'll start growing into you siding, wrap around your dish, etc.

Columbus/Zeus are great high alpha hops in my experience. Both have high yields and I haven't had any issues with pests/disease.

Great, since it's full volume and no sparge then everything you're doing is perfect. Good luck on your first all grain brew!

Assuming the recipe is for a 5 gallon batch and the amount of grain is 10lbs that would work out to be 8 gallons of water for the mash... which is a lot. Could they have meant 1.25qts/lb? and not 1.25lb/gal? I guess they could be doing a full volume mash if this is a BIAB recipe. What ratio have...

Sorry, I didn't mean the varieties were bad... In fact I enjoy brewing more with my homegrown hops than commercial hops. It's just that I ended up with varieties that I never brewed with or didn't brew that often with. I'd always want to brew with the fancy proprietary hops like Citra, Mosaic...

I can relate. I started off trying to grow the same hops I like to brew with but now I just want varieties that produce a good crop with little care. I actually ordered some Brewer's Gold from GLH shortly after you said they grow well but if I need more I'll let you know! I've been brewing a lot...

Multihead/Neomexicana, and Cashmere were total duds for me. Neither one overwintered and were dead by the following season. I also had Centennial and Southern Cross. They did ok for a couple years but the Southern Cross got root rot and the Centennial had some sort of disease. Mount Hood...

Cascade is one of them. Chinook and Columbus are the other 2 I have. Columbus is the easiest for me. It doesn't spread as much as the others and keeps a nice centralized crown. It produces a ton of hops too. I tried Mt Hood for a couple years and it would get destroyed by insects. I'll have to...

Yeah hops can be a lot of work. I'm on my 6th season now and I think I've finally found the varieties that work well for me with minimal maintenance. Keep at it!

Yeah, no idea why the White Labs nutrient is more expensive. I use the Wyeast nutrient and I've been happy with it.

Yup, that's a sidearm. Your Centennial is looking great!

Sure there is. It's the pressure at which you want to serve your beer ;) Cheers!

I wouldn't call my recommendation of 8-12 psi random. That will result in 2.0-2.5 vol of CO2 for beers served from 35-45F... which covers most beer styles. I just assumed the OP wanted a simple answer.

True. I would disconnect your keg from the CO2 and stick it in the kegerator for 2-3 days to cool down. Then reconnect it to CO2 and set the regulator to 10 psi. Pour yourself a beer and adjust the psi up or down if needed.

Typical serving pressure is around 8-12 psi and yes you should first relieve some of the pressure before adjusting the regulator to the lower psi. How long was your beer at 20-25 psi? It may be a bit over carbonated if it has sat at that pressure for more than 3-4 days.

I would assume wort temperature but it will roughly be the same as your room temp. I typically notice a 2-3F degree rise above room temp during active fermentation. So if your room temp is around 70F your wort time will likely be around 72F. It looks like your in the right temp range according...

I think it's fine. More CO2 stays in solution at colder temperatures so when making a lager a lot more CO2 will off gas when warmed up for the d-rest. Fermentation is most likely done. Check the gravity and taste a sample to make sure but nothing you've mentioned is abnormal.

There's still plenty of yeast in suspension in "clear" beer so intentionally transferring trub isn't necessary. Really the only thing different is that you used the Coopers drops but I don't see how that would make much of a difference carbonating your beer unless you didn't add enough or they...