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The link is a bit confusing but the calculations seem to be correct. Try reading this article: http://beersmith.com/blog/2011/07/14/keg-line-length-balancing-the-science-of-draft-beer/ It explains the reasoning for beer line lengths and diameter pretty well. If you plan on having your serving...

I've had an IPA single hopped with Belma, it was really good. Yours should turn out nice!

Give it a more vigorous pour in a larger glass (or pour in half in the glass above). You'll have to wait a bit for the head to die down, or you can use the nose grease trick (I don't recommend this if you're pouring for someone else). Should taste a little less bubbly.

Probably building my mash tun, and maybe some shelving for the garage.

This is awesome. Makes for a great table even if you don't have any kegs hooked up.

:ban:

Try this calculator: http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ It factors in yeast age and also calculates pitching from slurry. This along with the Simple Yeast Storage Procedures thread should put you on the right track.

My local HBS had some 1 gallon glass jugs that I bought for that purpose. They also had stoppers that fit them. They're pretty cheap.

Learning Homebrew

If you're really concerned about pitching enough yeast slurry use an online calculator like the one below to figure out a ballpark of how many cells you need. I estimate that my harvested yeast cakes have about 30 billion cells per fl oz (pretty safe #) and calculate how much slurry I need from...

If you're worried just run a quick calculation of how many yeast cells you need using one of the many calculators out there . I figure that my harvested yeast slurry has about 30 billion cells per fl oz. From there you have a ballpark on the volume of yeast slurry you need. It takes like 2 min...

I've seen on a few threads that these coolers will lose a good amount of heat through the lid if it's not insulated. I've heard of people drilling a hole in the lid and filling it with foam spray insulation ("Great Stuff") to help retain the heat. If your cooler doesn't have an insulated lid you...

It's tough to be certain what it is exactly, and it may even be varying from batch to batch. IMO the best thing to do (and its what I did) is to try and give the yeast the best environment to do their work in. This would include not only making a starter (one reason its highly recommended is...

Last Resort - Papa Roach

Have you tried the calculator on Brewers Friend? http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ I use this one and have had good results thus far. As far as the other calculators you've used I don't know, but this one shows that increasing either the OG or volume of...

For my starters I have just been using an extra 1 gallon plastic water jug with foil over the top. This has worked great for me thus far so I don't see myself purchasing a stir plate or anything. I just give it a good swirl every time I walk past it on the counter. My fermentation was going...

Photos on brew days

+1. It sounds like you're attenuation is low despite the length of time in primary. Same thing happened to my second batch (what was supposed to be an Imperial Nut Brown). I would check how well you're aerating the wort before pitching yeast, fermentation temperature (mine was too high for that...

If you've bottled before you'll know how it feels when the cap goes on the bottle correctly. Its pretty foolproof so I think its probably the Stella bottles. I would ditch them and go for some brown ones, you don't want to run the risk of the beer going bad if you're not confident they are...

I've had a couple of those style openers that did the same thing, but I've had some that work well too. I think they vary brand to brand. The mounted one looks nice but I think as far as functionality you could tether a good handheld to the top handle or something.