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Well, in theory, not much at all. So I'd maybe take my warning about the galaxy with a pinch of salt, as it could be that I over-extracted them. Never had any issues with dry hopping using other hops. For something like this, you don't want to be shy with the hops...

I've been drinking this since two weeks in the bottle, and it has been fantastic since the first bottle. I took some to a home brewing group last night, and a few people there commented on how good it was. So, my thoughts are: what a great recipe, what a great yeast, and I'm thankful that I've...

All sounds good to me. I've been away from this thread for a day or two. I found Galaxy a little astringent when I dry hopped a large quantity (75g in 20L?... I'll check) but others have said that it's fine for dry hopping. The aroma and flavour is amazing though. Perhaps I left it in too long...

End of line maybe.

I'd read up on what Nelson is like when used for bittering, in case it causes anything undesirable when used in large quantities. I've used it for aroma additions several times, and it's a very pungent and individual flavour in that role.

Or use a jubilee clip (stainless, preferably).

Silicon tubing is also more stretchy than plastic. Not sure what size you'd actually want to go for, for a tight fit.

Are there any commercial examples of what you are aiming for? When I think of crisp, I think dry. And that would lead me to think of pale ales which use almost 100% pale malt, mashed relatively low.

Sorry to hear about that. I'm always very careful to avoid contamination, so (fingers-crossed) have never had any problems so far.

It's good that you've paid attention to what honey they use. I think it's very important to use quality ingredients.

That's a lot of CRS. I use Thames water plus Murphy's water report and recommendations and it's a lot less than that, generally.

I would recommend using a calculator or similar methods to calculate additions which are suitable for dark ales (or just aim to emulate Dublin water).

How is the tap a draft going?

Looks very good. What temp are you fermenting at?

Buds or pellets? Either way, I just throw them in, but I rock the fermenting vessel once a day or so. Some people submerge them in a weighted muslin bag. Beware that dry hops expand a lot.

Wait longer. I've had to wait a couple of days before with sluggish yeast. Just try not to let it get infected, and keep it at a consistent temperature.

I reckon the last two lines give you enough info to get the water treatment in the right ballpark. I don't think it's essential, but for a stout like that with soft water, it may make sense.

You want a slightly alkali water profile to counteract the acidic black barley. The difficulty is that you need to know what your current water profile is before making any additions.

Mark, I reckon you could use 8g cartridges with a simple adapter. I saw a 3D printed one online.

Almost. If you have a super fresh (with a month or so from new) pack, then they can swell pretty fast. When my last one ballooned, I vented it by putting a small nick in the corner. Possibly, but I can't imagine it having a massive effect.