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For Christmas I made some ginger simple syrup that I mixed with carbonated water I had on one of my taps. It turned out fairly close to a ginger beer I had purchased at Costco. Ginger syrup was 1/2# peeled and thinly sliced ginger root boiled for 30min in 2 cups water and 2 cups sugar.

For my high gravity beers I use a plastic 7.5g bucket for my 5.5g batches. More surface area for krausen.

Torpedoes come in smaller sizes and stack better. Torpedos cost 20 bucks more because they're new, for a 5g. I don't really see any other difference.

I'd let it free rise and let them sit in there for about 5 days before bottling.

2 tbls is not much at all. I usually dump half to 2/3 an 8oz can of powder into secondary. Or 8oz bag of cocoa nibs. I personally like nibs better.

Get 4.5Kg marris otter, some English yeast and use up a lot of that specialty malt and hops to make yourself a stout.

I would cold crash it overnight and keg it. I don't secondary anything anymore unless I'm adding wood, nibs or fruit.

Chill time will effect IBU too. I agree with schematic, go by taste. It doesn't really matter which calculator you use as long as you stick with the same one. The calculator provides a baseline that you'll have to calibrate to your own taste.

Just did my first NEIPA using this schedule but an extra day cold before racking it. I was a little worried how well it was going to turn out with the 1ib of dry hop. With the juice yeast it cleared up nice. I can smell the hops 5 or 6 feet away when just poured.

My vote is yeast.

I split batches all the time and turn 1 into a Belgian using sugar and some Belgian yeast. I do hefe/saison a lot. Scotch ale and Belgian double.

Never used black currant but vintners harvest makes a puree.

I would add the bourbon at bottling time. Do some experiments in a glass to see what tastes good then scale it up. As for the wood I prefer cubes but chips will work faster. You can add wood and sample with a thief as you go. I typically do about 3oz of cubes for 1-3 weeks.

Looks pretty good. You have enough specialty malts in there; you don't need lactose. I would drop the carapils altogether and add a little more wheat. The abbey ale yeast could give you quite a bit of spice flavor. I wouldn't use any spices other than the saffron.

Looks good, I forget Irish moss all the time and I've brewed about 75 batches over the past 7 years. Won't make a big difference.

My aeration stone is stainless and that's what I do , don't see why you couldn't with an aquarium stone.

Agree with cider being cheap. I do 7% ABV cider with 5 gallons of Costco apple juice, a pound of surgar, tbspn of yeast nutrient and a packet of yeast which costs about 20 bucks. Takes 20 minutes to get it fermenting in a bucket. Can do an all grain batch of beer around 7-8% easily for 30...

Check out drew beechum's "brewing on the ones" talk from a past homebrew con. https://learn.northernbrewer.com/hc/en-us/articles/360003011674-Drew-Beechum-s-Brewing-on-the-Ones I've brewed a lot of great beers with just 2 malts and 1 hop.

How to brew is a good start. Hit up your local homebrew store. They can help you with equipment.

As the recipie is stated it'll be more than 1g. I'd do the honey at flameout. It's probably going to need some aging time due to alcohol content. Otherwise it looks good.