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I used this: https://yogourmet.com/en/usa/product-details/original-yogurt-starter/ I ran out several years ago and now use two tablespoons of the previous batch to make the next batch. It tastes fine to me and seems the same as when I first made it.

I did a measurement a few weeks ago. For every gallon of RO I get about 2.25 gallons of waste. For what I pay for water that amounts to about 25 cents per batch of waste (16 gallons).

I use Vittles Vaults too and never had a problem with bugs. About 4 years ago I got a real good deal on some grains (mostly rye), some of it was infected with bugs. I put the grains in a space bag and that killed the bugs. The bugs did not affect the beer I made with it. I just got some grits...

I'm not sure if hominy grits and masa are the same, I think they may be. I tried these: https://www.walmart.com/ip/MASECA-Traditional-Instant-Corn-Masa-Flour-4-Lb/10291185 and I got good efficiency from them but the masa affected the taste of the beer which I did not like.

When I had my cap problem I switched out the bell with one from a new wing capper. I did not fix the problem. Now I only use caps that say LD Carlson on the packaging. I think they are made by brewers best. If it is the caps I would think you could return them.

Same thing happened to me as with @hottpeper13

Tap water, TDS: 524 CACO3: 399 0.76

I selling 2 carboys similar to these for $50 each: https://www.ebay.com/itm/321348020566?epid=14017984669&hash=item4ad1d5a956:g:HvgAAOxy3HJTH2~F There are no markings except "PYREX MADE IN U.S.A" They are both in very good, no scratches, etc.

A pool supply place like Leslie's Pool will test you water for free. It's not nearly as good as Ward Labs but you will find out the PH and alkalinity.

Is the screen you are referring to the false bottom you have a link to?

I think I'll try just throwing them in. I my try straining the wort when I transfer it to the fermenter. I have not had much success with whirlpooling. I think it has something to do with the heating element getting in the way.

Curretnly I use a nylon mesh hop bag that I clip onto the side of my brew kettle. It seems to clog and also overtime wears out. Does anyone have a recommendation for a stainless steel hop basket? I was wondering about what mess side to get and also there might be other considerations. Thanks.

This is what I was referring to: https://cussbrewing.com/collections/frontpage/products/short-and-stocky It's made by the same company as yours.

There was a recent thread not necessarily on wort chillers but the OP said he was able to chill his wort in about 3 minutes. Somebody responded saying that 3 minutes was really fast. The OP sent a link to the wort chiller he used. I wanted to get it and I thought I bookmarked a link to it but...

I just saw a episode of "Bizarre Foods Delicious Destinations" from Frankfurt Germany. Apfelwein is popular there. There is a company called Possmann, that bought left over U-boats from WWII to ferment their Apfelwein. It seems like it's bubbly like Champagne. Is Apfelwein served called? Is it...

I bought it semi-locally. I brought it in and they were going to replace it but the replacement had the same problem. It's in the plastic and not on the surface. It not a big deal but I'd rather have a clear carboy and if the company actually makes them then that's what I'd rather have. Better...

There is a company called "The Vintage Shop", The Vintage Shop | Wine & Beer Making Supplies I bought it new.

Here's another picture.

Only when I'm cleaning them. I think it's burnt plastic. I have several better bottles and fermonsters with clear bottoms. I'm trying to determine if this is normal.

I can't get a good photo. I'll try tomorrow in the daylight. This is the best I can do for now.