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Toss them in around day 10 and wait about 5 days. Cold crash if you can. If not don't worry about it.

Run acid after and you should be good. Strong sani, phosphoric, phosphoric/nitric, citric, etc. and then follow with a water rinse

Don't raise your pH that much. There are other factors that go into clear beer but pH is huge. Mash should be around 5.2 area. Spare water around 5.6-5.7 range and final pH just below 5.

Not always.

Forget about the 20 minute addition. Also forget about the 10 minute addition. If you want hoppy save them and maybe do a small 5 minute addition and then dump the rest and whirlpool them.

pH meters suck. I even use to work in a lab with good quality ones and they still sucked and were never accurate. Get yourself some good strips. ColorpHast from morebeer are awesome.

You want your mash pH around 5.2. However you want you post boiled wort to be around 5 so that takes adjusting your sparge pH which we usually try to keep around 5.6 or so. I forgot your original question but think it was something about efficiency. Not sure if any of this actually helps.

Grind or pH is what I would check first. My brew at 7,200 and don't run into any problems that are due elevation.

Sure it's possible. It won't hurt the beer. The only thing is the dip tube is typically around the center area so after the key is half gone you might not be able to get anymore beer out.

Everyone wants to put fruit in the fermenter. Don't even do that. Get fruit juice and put it in the keg, etc right before racking the beer. Don't just use any fruit juice though. Get real fruit juice that's been pasteurized and hasn't had any preservatives, etc put in it. Experiment with...

I would use pbw over dish soap. However, either one of those are high in pH so after you wash with them you need to thoroughly rinse and then do an acid rinse to rid any alkali in there and then rinse once more with water and then thoroughly sanitize before use. I typically do pbw and then a...

Well Amarillo has a orange taste. I'm drinking a Amarillo pale that we just did and is real orangey. So the hops contribute to it. Also what temps are you fermenting at? The higher temp the more fruity it'll be due to the esters. For an American yeast 66-69 is good. I typically go around 68.

Yeah I soldered the end pieces and left the long ones along, but would rather none of it be soldered. Just make sure to crimp them good because nothing is worse than having it break apart while stiring the mash.

No worries. It's all good. Kind of like taking a crap but having gas for a period afterwords.

That's sounds awesome. I'd do exactly what you've got planned. Hope to turns out good and he's pleased with the beer. If it doesn't work out oh we'll at least you tried.

If you decide on the style of beer you want there a tons of recipes either on here or others will share. Good luck on your brewing adventures.

Krausen is krausen. It never acts the same. Tale a reading and rack when ready.

There's only one way to grow a beard. Just grow it. Don't mess with shaving, trimming, etc. just grow. A real man doesn't shave parts of his beard. Let it grow untouched, ungroomed like a true man.

I work with pesticides and I wouldn't risk it. Just don't make risk it and find used ones that are pesticide free.