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Every so often I brew a rye porter and use caraway seeds.

A lot of homebrew shops sell grains by the ounce.

What are you brewing? Being .4 of a pound short won't make that much of a difference.

I just bottled my latest batch of cider. I fermented with Muntons and it finished at 1.000.

Works great for me. The only haze issue I've had was in a dry hopped IPA.

What fg are you shooting for?

I recently submitted an article to Zymurgy detailing a triangle test done with an identical porter recipe one batch that was brewed BIAB with minimal techniques: no-chill, no strict temperature control in a plastic bucket and bottled versus one brewed in an Anvil Foundry, quick chilled...

When I was doing extract batches I found dme stirred in at 140-150 worked pretty good.

I've been no-chill brewing for a while now, on everything from porter to pilsner with good results.

I just milled the grains for a honey amber lager that I am brewing tomorrow. I plan to add the honey once primary fermentation is almost done.

The only buckwheat honey that I ever tasted reminded me of malt extract.

I've done no-chill on everything from a pilsner to a porter with good results.

6 days is too short, 16 (or more) would be better.

Pilsner dme from briess makes a pale beer.

No.

Secondary is rarely ever needed. Adding fruit to the primary vessel after fermentation winds down works fine.

I've had hops still good after nearly five years in the freezer. And last year I brewed a bitter with a pack of Muntons dated Nov 2016 that turned out good.

Could be from the dry hops.

Lots of brewers do what's called no-chill. When I finish boiling I turn off the heat, seal around the lid with plastic wrap, leave it in the cellar overnight, then transfer to the bucket and pitch the yeast.

Add them to a cider.