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Yes, 2.3% from the sugar, and then the rest from the can of malt extract.

As I wrote, I would never partially use a can and store the rest for later, but you are ofcourse free to do it if you want. Dextrose will absolutely bring up the alcohol content, however, 1.2 kg for 10 litres would be alot. I has been popular to do "kit and kilo" for the Coopers kit so maybe 0.5...

People make everting from 16-23 litres from one can (remember to add DME or similar to the wort unless you want a low ABV beer). Some use two cans for one batch. The only issue with using have the can to make 10 litres is what are you going to do with the other half? I would not open the can...

Yes, this.

It was never close to a Kolsch from the beginning. It was a blonde ale and with 34/70 it will be a pale lager.

I would go ahead and use it. It will make a slightly different beer but it’s possible that you would not notice the difference or that you will like the beer more.

I dont really know what "omega labs sour liquid yeast" contains but your steps seems fine. The only thing is that there is no need to boil it for 30 min before the souring. I usually bring it to boil and then start cooling but even that is too much. Pasturize it would be enough and one could...

From what you describe, I don't think there is a problem. But it is hard to say without a picture. I would just leave it alone. Don't open the fermenter more that you have to, you will introduce oxygen every time you do.

I almost always ferments in a keg. I used to do it with the clear beer draught system but now and do it with a cut+slightly bent diptube. Both ways works great.

I am talking about glas bottles. That is exactly how gas works. However unintuitive it might be. I am not saying it is alot, I even said I would not worry about it but it is wrong to say that it is zero, it is not.

I know that it might be unintuitive but it is a fact nevertheless. Take a look at this for example.

Then you are pretty wrong. Even in capped bottles, with preassure, oxygen can get it.

There is no such thing as a CO2 blanket, gases mix. Just because CO2 comes out, does not mean air is not comming in. However, your beer will probably be fine. I would not worry abit over it.

I seem them as 1.030 and 1.010. That would give about 2.6% ABV.

Beersmith is $15/year and Brewers Friend is $25/year.

Definatly the tap. You don't want to put stuff in the beer, or even open the lid to let more oxygen in.

Hi, 68 is ok/fine, depending on the yeast ofcourse. Just know that if the temperature of the fermenting beer will be higher than the ambient temperature, sometimes quite alot. Don't misstake a bubbling airlock with fermenting beer. The beer will release CO2 long after fermentation is done. You...

I would also do DME and steeping grains. I would save about half of the DME and add that at the very end of the boil. You can make great beer this way.

Just a small note: BIAB is all-grain.

From the Fermentis site (as an example) Can you clarify if it is correct that no oxygenation is needed or not for your dry yeasts? And would there a difference between lagers and ales on this? We don’t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried...