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I think its going to turn out better if you by them separate

Traditional all grain brewers need bigger crushed grains because they use them as a filter. Brew in the bag brewers like me usually use a finer crush because we are using the bag as a filter. 90 minutes is more than enough for starch conversion,(never tried spit) it happens quickly. Most people...

If you need to make a choice, I would choose to use temperature control for fermentation and just buy hops as you need them. Your beer will taste better

The best method is to fill the keg with sanitized water and push it all out with C02.

http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

If the heat light is coming on, your cooler than your chosen fermentation temp. I set mine with 1 deg heat and 1 deg cool so it always stays right where I want it. Plus I like to warm it up as fermentation starts to slow down.

If you want to take a recipe and brew it with more, or less alcohol than the original, just change the amount of base malt (lme or dme)to get it where you want it, leave the amount of character (steeping)malts like cyrstal or chocolate the same. If your adding more malt, you should also add more...

Skip the conditioning and carbonate. Try it After 10 days on CO2. If its still cloudy, give it time to clear. Thats going to be as good as it gets.

Boiling and cooling if you still have no activity when your yeast arrives is a good idea. No matter how clean your brewing is, there is most likely some bacteria in there and its going to have a 4 day start on the yeast.

https://brewfuse.com/grain-bill-principles-creating-homebrew-recipes/

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Using a secondary is only going to introduce oxygen and possibly bacteria. There will always be some sediment in the bottom of a bottle that was bottle conditioned, regardless of if you used a secondary or not.

I do both. I heat water in a pot, shut of the heat and stir in the DME. Once it’s mixed well, I transfer to a flask and boil. Ive done enough times on my stove that I can avoid boil overs. I have to put the flask 1/2 way over the flame and It will boil but not boil over. Once its maintaining a...

Some bottles having more carbonation can happen if you don’t mix the sugar in the bottling bucket. You need to stir it SLOWLY so you dont add oxygen.

Brulosophy experiments with two different fermentation temperatures, but they are both temp controlled, so temp is steady throughout the entire process. They are not getting the swings that you get with no temp control, higher and lower temps(other than raising slowly after 2-3 days) cause problems.

What was your mash temp? Do you have temp control fermentation? How do you areate?

You can also just leave it in the keg and let it warm up and then open the PRV and let the co2 out. You can bubble some more through it for a few minutes. You will need to give it some time to carbonate again, but it should get rid of the sulfer. I did it with a Lager and it worked. Needs to...

When possible, I buy the yeast first at a local shop. Then I get everything else either there or online.

I agree with Rm-mn. You could get rid of the 30 min addition and move it to 60 or drop it. I like a 60 min, 10 min and 0 min additions for my hoppy beers, but thats me and there are lots of ways to make good beer. Enjoy the keg system. I love mine but I never dry hopped in the keg.