I jump around styles often and don't have any problems with hop oils staining my yeast. I don't recommend feeling restricted to one style after you wash the yeast. Have fun with your stout. Just avoid any things gluten free
Exactly, you'd probably notice a difference if you tasted it back to back with a beer you brewed only boiling sixty minutes but without that reference it's barely going to make a difference. I think ninety minutes is considered the cutoff when you're efficiency is considered negligable
I brew in Fort Collins. It seems to me that I need to mash a bit thinner (1.5qt/lb) as with most of my cooking needs a bit more water. I can't figure out evaporation loss in secondary though. Aren't you secondarying in a closed container?