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It can't hurt, but I usually don't bother, and it's never been a problem.

I have used yeast nutrient in beer before, with no ill effects. However, it's not usually necessary. The malt and hops should give the yeast all the nutrient they need.

I usually add it about halfway through the boil, but I'm not sure if it makes a difference.

I would say yes. Lagers take longer to ferment out, and the clearing stage takes time. I would add a couple of days to the first and third stages.

Do lox count as meat, in your opinion?

Probably, yes.

DMS (cooked vegetables), especially if you have pilsener malt in the brew.

If they're little black balls, though, they are not mercury. Mercury is a silvery liquid. Most thermometers are not mercury.

It depends how long you boil for, whether you cover, and how big your boil is. I tend to lose about 5 liters.

Better than Pittsburgh, anyway. If a Canadian team doesn't win, I guess Detroit is second best.

I would say yes. Whether secondaries are necessary at all is a matter of some debate, but for a wheat beer I've never found any hard from leaving out the secondary.

The best coriander-canceling ingredient I've ever found is time. Spice flavours drop out fast.

Or you could make cupcakes. http://homebrewtalk.com/showthread.php?t=67941&highlight=cupcakes

Do you plan to add lactose?

Me roommate's dad has in his cellar a bottle of Leopard Bone Wine. It includes fermented leopard bone marrow and sperm.

The one time I made it, I poured some best bitter into a coke can, and used the coke to make ribs.

What do you mean by drain? If you mean draining all the wort before adding the sparge water, I've always done it that way, and have never heard anyone suggest the other way. I would be interested to hear alternate methods of sparging.

I was recently at my local Asian Grocer's, and noticed that they had bags of black rice. I remember this rice turning out a very pretty dark purple when cooked, and I thought it could be a really cool adjunt, maybe for a wheat beer. Has anyone ever used, or heard of using, Chinese black rice...

I watch Spongebob, sometimes.

As little as possible. I would start with half a cup, and see if you can dissolve it all in that, then just keep adding little bits of water until it's all dissolved. That said, amounts of water this small make very little difference to a 5-gallon batch.