If you pitch right onto the cake not only can you over pitch but you can add things you don't want, depending on what you brewed first and what you brewed second. If you do a dry hopped pale ale or IPA and pitch right onto it, your going to add hop matter to the second batch. If you do a stout...

Honey is all simple sugar. Definitely use yeast nutrients to keep the yeast happy or they will get a sugar crash and poop put early. I don't think fermaid k is absolutely necessary, it's likely just the brand the recipe author had on hand. As long as you use something you should be ok. And...

You said it was a session IPA. I find a lot of session ipas to be a bit grassy I think it is too much hops in a light beer. There just isn't enough malt there to balance it so you get leafy flavors.

Never used kazbek but I like cluster. Think your somewhat sweet grain bill should go well with it. Could be a nice one. It's always a great feeling when you get a brew where you want it, congrats.

Wheat beers are usually best young. Same with IPA, but can be helped with a week or two age depending on how strong it is. Stouts or other dark beers and anything really high abv. Can take some time. Barley wine or imperial stout can take months. Lagers get better with several weeks of...

Cider is a great drink. And easy to make! Just keep every thing sanitary and your almost guaranteed a good batch. I like 3 gallons Apple juice and 2 gallons cranberry juice, I used a wine yeast but any should do.

If your still having problems getting the bottles carbonated after warming them up, try turning them upside down for a minute to get the yeast off the bottom of the bottle and floating in the beer so they can get to work.

Didn't read all the responses but will agree that as long as the hot side aeration isn't severe, it will boil off before causing noticeable problems, unless your run off takes an exceptionally long time. I think the reaction that causes oxygen related off flavors takes time, and most home brew...

Personally I like to add pellets, wait 3-5 days, cold crash overnight then bottle. But it depends on what your making. Hazy IPA you want to add a dry hop while there is fermentation going on, and then usually again after it has stopped. So really there is no right or wrong. Just get the hops...

I didn't have time to read everything here.... But I get a "resiny" flavor from centennial. I could see other taste buds seeing that as sweet.

If it's finishing at 1.02x I assume it's original gravity is quite high? If that's so the alcohol level will balance the sweetness a bit. And 50 ibu is fair amount of bitterness so I don't think it will be too sweet.

The better neipas that I have tasted all had double dry hop schedule so I would recommend that route.

Go in and ask. Sometimes you can find a brewery that will let you come in for a brew day. A number of breweries will look for people to help out on canning or bottling day, packing up the 6 packs on to a pallet or folding case boxes. That at least gets a foot in the door, plus you usually get...

I don't think it will have any noticeable effect on the yeast. I don't think clarityferm hurts the yeast at all, it just helps stuff drop out. So the yeast cake might have more proteins and gunk in it then if you didn't use it, so there may be less cells per milliliter of cake, so use a bit...

Especially when you use words like bloviation..... Lol

It does seem like it will be too bitter. Maybe the lactose balances it? I'd drop it to 50 ibu instead of 70 and see what it's like then.

I'd use them all in a pretty simple beer, split somewhat evenly between 60, 30 and 0 minute additions. Use the recipe calculator to keep it under 20 ibus and the rest goes in at 0.

Should be tasty. Maybe a bit sweet but marzens can be. Not many ibus to counter. Think it should be good though.

I have not but know others who have. Works just as well as any other priming sugar, as long as it is mixed in the beer well. Just dumping some honey in the bottling bucket will probably not get it evenly mixed.

I did one with 3 gallons Apple juice and 2 gallons cranberry juice. Wine yeast but don't remember which. No extra sugar. Came out great.