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I agree with this notion above. Faster ferment, ensure viability, cell count, etc. Even the experimenter concluded starters are a good thing. However my main point here is just RAHAHB. If homebrewers are lying awake at night worrying about getting the calculated pitch rate 100% spot on...

Says the guy with no supporting evidence just illusive, "everyone knows, duh." I just don't understand why some people continue to think this is such a complicated process and anyone who doesn't follow the hobbyist mindset of "spend all the time and money on it" must be making terrible beer...

100% fine. Link below is an experiment performed comparing "starter vs. 1 vial" fermentation. http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/ TLDR - Tasting panel did not yield a strong result suggesting making a starter made a significant...

Um... What?

Whoa I just caught this. No real bittering addition on a dark beer along is odd to say the least, not to mention an IPA.

I wouldn't worry about real harm. I think I've just read around here that star san in increase concentrations can act as sort of a diarrhetic...

I wouldn't dump it, especially if its only tap water and not star san. Depending on the style of beer it may taste a bit different and watered down but whatdya do?

How much volume was in your blow off container?

This for sure. For these reasons I bounce back and forth between AG and extract depending on my time and desire as well as what's on sale. lol.

Not all fermentations make a large krausen layer especially if it's over pitched. While alcohol creates an error factor in refractometer readings it will still read very different than pre-fermentation and give him what he needs to know. For more information in refractometers, Northern Brewer...

Do you have a refractometer? If so, take a reading. If it's low, cold crash. 8oz of slurry for 1.1L of wort seems like a lot of yeast to me. I usually make starters with a lot less. I know with new packs I've definitely had starters finish before 24hr myself. Seeing fermentation krausen...

Well the notes were definitely subjective. The trub carboy had a sharper, stronger flavor (paraphrasing here) while the trub-free carboy was smoother and less abrasive. It's all preference I think. As the author alluded to in his conclusion, its all about what you, the brewer, is looking for...

Also I have personally found recipes and the specific hops associated with them that I just do not enjoy. This applies to both homebrew and commercial beers, especially with IPA's. It may be that you unfortunately found a recipe or hop that you don't enjoy and it happens to be your first...

I also have gone back to using US-05 as it has a large fermentation temperature window which is decently high (up to 72*F) and easy to use (no starter). I applaud you for jumping right into all grain but just be aware the more complex process makes finding your areas for improvement are...

I'm not an expert as I haven't ever brewed these sours/lambics/etc style beers before but I think these strains take quite some time to develop the beer, like a year. Maybe all this is just an early stage of the process. Per Wyeast Labs... They continue with the following for one specific...

I'm not sure if the color variation in the photo is just protein material from a starter wort or if you should be concerned (though I doubt you should be), however I have used yeast which was older than that, at least 4-5 months old with no issues. If you know what your SG was roughly to begin...

Maybe a side note a this point but I opened and read most of the link provided. The author actually concluded in this rough experiment that there were indeed some perceptible differences between trub and non-trub carboys.

To remedy you can just take the keg off the gas and relieve the pressure a couple/few times, maybe more waiting some hours between each relief. Just test it along the way.

Is there an option to stack the glasses in the keezer? Otherwise you could do something like the son-of-a-fermentation chiller where you route a fan and tubing to circulate air into an adjacent chamber through the keezer collar, but that seems like a lot of work...

My guess is over carbonated. How long did you force carb it? I have a keg I just filled and carbed. I left it exposed to 30psi too long and it's pretty foamy.