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Your right I misunderstood.

How was your yeast? Did you make a starter?

This is all true but you risk contamination and oxidation every time you transfer.

Maybe I'm wrong but I think it would be 190 billion. 100 from vial and 50 from 1L and only 40 from 2 L because of the inoculation rate you only get .4 doubling. But I'm not sure on that the book doesn't really get into that. Do you get 100million cells if you pitch 150 million cells into a 2L...

I based my statement on yield factor and pitching rates. If you pitch 1 vial In 1L you'll get a yield factor of 7.4. If you pitch 1 vial in 2L the yield factor is 7.6. Remember the higher the yield factory the better the growth. And the yield factor from 150 million cells in 2L is about 4 so...

Many reasons risk of contamination, having to make two starters, only stepping up 500 ml when you could just go straight to the 2000 ml starter with better results.

Yes but remember most of that is spent hops and dead yeast. Put in a bigger mason jar swirl and let the layers settle out maybe in fridge the very bottom lighter color yeast is what u want.

I don't even use a secondary for dry hopping right into the primary they go about four days in right after peak fermentation to help scrub out any o2 in the hops. Most secondary are use too clear beer so if that's your goal kegs make the best secondary's/priming tank. Dedicate a keg cut the dip...

Did u start with a vial of yeast in the 1000ml starter? Cause if u did it might give better results to go straight into the 2000 ml starter and skip the 1000 ml.

Yes Sierra Nevada a dozens of other brewerys do this under control and during peak fermentation to limit contamination. And most have a filtration system for the air After a week or two they transfer to air tight vessels. If u think u can age a beer in open oxygen your wrong. I made a mr beer...

Are you sure you just don't like the taste of dark malts ? Also the mr beer tank has openings to allow air in and is the biggest problem you could have.

Use a keg as a priming tank. cut the dip tube a inch or two from bottom then cold crash for a day or two and transfer to another keg leaving behind yeast and hops. Cheaper easier and more effective than gelatin.

If it doesn't taste bad then you can pitch a active starter and it should start back up. Or maybe raise the temp and swirl the carboy might get it going. Worst come to worst make it a sour beer pitch some sour yeasts and wait it out

Well your right u should have made a starter. Lagers need about 400 billion cells and 1 pack is about 100 so u definitely under pitched. Pitching warm might of helped and u might hit your gravity but u might get off flavors that in a lager u will definitely taste. I make a 2000 ml starter with...

I also brewed a Berliner weisse with wlp630. But I pitched at 68. I hope the lacto still works. 7 months to get sour :( I was hoping 3-4 but if that's what it takes I'll wait.

Thanks

Is it ok to age a mead in the primary fermenter for three or four months before bottling or kegging?