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The classic American light when brewed by itself is not much more than 'alcoholic club soda'. You need to augment that hme to get anything worth drinking. That's not to say that the C.A.L. is a bad hme. I've used it plenty of times in recipes that turned out nice. If you want to brew it I might...

That's how I do it. Put the water on to boil, add dme and stir. By the time the water comes up to temp the dme is all mixed in.

All the sources I've read state that you want to have at least 1.030 specific gravity for optimum hop utilization. But I've also read that you want to use approximately one quarter of your total DME for the boil and save the last three quarters of the DME in your recipe for the last five...

I have great luck by starting the boil and as the water is heating up pouring the DME in and stirring, by the time it gets to boil all the clumps are gone. One more thing to consider, however, is you won't get as much bittering from the hops just boiling them in water. The hops isomerize better...

No signs of infection in that picture. Just a nice layer of krausen. Hopefully you didn't have the lid off of your fermenter long, that's a good way to lose the protective blanket of CO2 over the beer.

The only difference that I could see would be in the final color of your beer. The fact that you are brewing a porter and it is inherently a dark beer, the choice of DME is moot. Don't forget that the added DME will affect the balance of your final product (maltiness vs. hop bitterness). With...

Definitely let it go 2 more weeks. If you used a Saison yeast then it could definitely benefit from the warmer temps upstairs. The Saison yeast strains thrive with fermenting temps in the mid to upper 70's. That's when they give off their distinct flavors.