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2 liters is not out of the question, depending on yeast age and starter method. Not everyone uses brand new yeast with a stir plate. OP, allow me to introduce you to a different calculator. I dig this one because it accounts for your maximum vessel size, it works on common 500ml divisions...

I just pulled the trigger on a Monster MM2Pro, stainless all around. Pretty penny, but it's one of the best mills you can buy. I've had the Barley Crusher for probably five years and while it's been a good mill, it's recently started to act up on me. I have less than 1000 pounds through it...

Looking good! I like the dual d-ring on the horizontal band, definitely makes it look more custom. Another strap will definitely give you better stability. Pretty easy to do, too. Great job!

I would probably continue to wait, that beer doesn't look even remotely done. I can't say why fermentation is taking so long, but it might indicate the yeast took awhile to get off the ground and therefore everything is a bit late. Nothing really appears wrong with the krausen (infection...

You really should be in the 90 to 120 range for a lacto sour mash. I use a cooler (my old 10G mash tun) and pitch around 120 or so. Every 24 hours or so, I add boiling water to maintain the temps above 90. For this reason, I mash a little thin up front and that helps keep things in check for...

Don't do that unless you have a precise schematic of where the lines are, chances are very good you could pop a line and damage the freezer beyond repair. Even then, there's probably enough manufacturing differences that it can't be precision. (My schematic just shows random cooler lines, no...

I'd be surprised if the leak was actually on the liquid side. Reason being, pretty much every liquid side leak I've had (e.g. liquid post poppet) results in liquid being expelled and it's rather obvious. The above method would be the correct way to diagnose a leak. Kegs and their seals are...

At least here in the states, northern state grain crops are sown in the spring and harvested between July and September, depending on where it's grown. Southern states typically plant in the fall with harvest falling between May and June. Theoretically, late summer and fall would likely be the...

The longer it's in the cold, the more yeast you'll pull out of suspension. A few hours is sufficient, but you'll dump some down the drain when you decant. I generally aim for 24(ish) hours for close enough or a couple days to be thorough. If you're not adding more food, you can start...

You expected an HBT to stay precisely on topic? Ha! From what I know, the caloric contribution is largely from alcohol and carbohydrates derived from the malt input. Absent a full lab analysis, the simple math is this: Alcohol contribution: 1881.22 * FG * (OG-FG)/(1.775-OG)...

I think of it like this with batch sparging. When we add our strike water, no matter what it's always too hot in there for some of the grain before we get a chance to add the full grain bill/stir the mix and allow temperature dynamics do their thing and bring about a common temp. Another...

I think you're going about it the hard way. You don't necessarily need to integrate the STC into the freezer's internal wiring in any way, especially if you're not doing a thermostat replacement. (Which I'm not even sure works with the STC, as it's a particular type of T-stat.) The STC will...

If you added hops, which I'm assuming you did during the boil, it's generally not a good idea to extend the boil impromptu. Reason being, it will cause more extraction of bitterness from the hops and therefore could swing in the other direction towards being too bitter. You're better off...

If you're looking for something a bit darker, you might look into maibocks as they're pretty close to your description if they attenuate well. They can be done with either ale or lager yeast and they also tend to tolerate hops well, too, so you can get a good balanced approach compared to a...

I see a lot of variation over the year, sometimes as much as 5-10 degrees in the winter and shoulder months. Your grain temp, cooler temp, fitting temps, and basically anything that touches that wort can have more or less of an impact. Since you're doing mostly the same recipe, you probably...

I think there's been tests that show ~1 degree difference between the exterior of a fermenter (taken from say, a brewmometer or well insulated thermal probe) compared to the internal temperature. The confusion comes around air temp vs. beer temp where you can see 5-10 degree higher temp...

I've done a couple and what I'll tell you is that it's slightly different from a typical sour. It tends to be really "clean" in nature, not "funky" like a lot of sours are. That said, it is a quick way to get a beer to sour up. Basically, the gist is mentioned above, but you can let the lacto...

It sounds to me like it's starting to kick off, based on the bubbles you're seeing. As the yeast grow, fermentation will become more and more noticeable until it's entirely obvious. It will usually look like white/beige frothy foam coming on top and you'll likely see a lot of activity in the...

I've made plenty of mistakes in my days of brewing, but I finally have a real confession. I built the current iteration of my 10G brewery around 3 years ago. For the first time since, I've actually taken apart all the fittings for a thorough cleaning, soak in PBW and new teflon tape all...

Welcome! You can use gelatin in either primary/secondary or in the keg, but both need to be cold for it to work well. The idea with using it in primary/secondary is you don't transfer the stuff to the keg to begin with, whereas the keg you just siphon the bulk of it out on your first pour or...