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Update: 17 days later, the beer has cleared up quite nicely! Hard to tell from the photo though. Should be bottling later tonight...

Hmmm...since the OP said this mix was a "byproduct" of a project, I am assuming he/she is not primarily brewing this hooch for consumption. So of course my question is: what kind of mad-scientist stuff are you up to? And please, please, please: video tape yourself tasting this stuff and post...

Yes, it would be helpful if you could clarify your intentions. If you don't plan to bottle the remaining 3 gallons immediately, what do you plan on doing with it? By adding the sugar you have gotten your yeast all riled up again, and you'd need to airlock the carboy, wait out the new...

+1 on storing them in the fridge, no question.

If you're willing to reduce your batch size, that will significantly reduce time needed for water to reach boiling temp, pitching temp, etc.

Here is a thread where several posters confirm having brewed with white chocolate, but no one updated with their final results. https://www.homebrewtalk.com/f12/white-chocolate-pale-ale-81247/

Well, white chocolate is just sweetened cocoa butter, which is almost pure fat. So you might kill your beer's head or end up with the dreaded "oil slick" beer.

You are correct about that, but beans from the regions I suggested are almost always roasted heavily because that type of roast suits the beans' natural flavor profile. I didn't want to assume any in-depth coffee knowledge on the OP's part, so I suggested Ethiopia because it'd be rare as heck to...

Hmm, "The Finest Fermented Water" could be Coors' new slogan. You could really just leave it as-is at this point. If your malt volume is less than the recipe's suggested amount, you'll still get good beer if your technique was good - it'll just be a less malty, lower gravity beer...

I imagine that boiling the cold-brewed coffee for any period of time would cause its flavor to dissipate rapidly (if not turn unpleasantly bitter). One thing is for sure: boiling the grounds or beans themselves is the cardinal sin of coffee. I would recommend cracking the coffee beans and...

Seems that most people on this board favor an extended primary rather than racking to secondary. I think the old reasoning was that you needed to get the beer away from the yeast sediment to avoid production of off-flavors, but it seems people are finding that yeast will actually clean up any of...

Re: the conversion rate. I think it's standard to use about 10 percent less when using pellet hops (although I'm not sure if the difference is very noticeable). You can also check out this calculator, which will let you input your whole hop weight and then simply change the readout...

For a pretty seamless transition to all-grain, you might want to check out the "brew in a bag" method. Using this method you can perform your mash right in your brew kettle.

I was under the impression that no known pathogens could grow in beer. So if you're worried about it being safe to serve from a health standpoint, I guess you're in the clear. Although maybe don't use the word "infected" when serving to non-beer geeks.

Also, when yeast work at cooler temperatures they are more thorough, so there will be fewer residual sugars in the finished beer. That would have a more significant effect in the fermenter rather than after bottling, but it may be part of the reason why the warmer-conditioned beers are sweeter.

You should be all good. It would take quite a bit of StarSan to screw up a five gallon batch.

The blue jug is your fermenter? Where is that tubing headed?

I am thinking about my next batch indeed! But I want to be patient and make sure this batch turns out okay before getting too backed up with fermenters, bottles, etc.

Re: the ingredients. Good eye! Yes, the photo only shows about half of the total grain I used. There is another pound of base grain in a zip-top bag, but after pouring the first bag into that bowl I got a cloud full of malt dust in my eyes, so I decided to forgo pouring the second bag into the bowl.

Update: 20 hours in and I've got steady airlock bubbling. It's alive! It's alive!! <Insert goofy, ecstatic, rookie homebrewer grin>