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Some people keep an extra gas disconnect, connected to nothing, to vent pressure.

You will have to look into a good pump. No way a March 809 can whirlpool that much volume. Would a 5 gallon batch be used as your starter? Would that even be enough? How are you going to Chill?

yes and yes Edit: If you have enough time (which you do) I would give your starter 24-48hr then crash cool it and decant off the starter beer before pitching.

I use a 3000ml

In my understanding Pasteurized milk is ok. You need milk that is not homogenized.

At a year old I don't know how viable it is. Check Mrmalty.com and use the yeast pitching rate calculator. There is a field where you put the date of manufacture and it estimates the % of yeast that are still viable. You also don't know where it has been for the last year. It could have been...

Sounds cool, What were you planning on using it for? Yeast cell counts? Checking to see if your cultures are pure? Just ogling yeasts.

Do a wet hop IPA. Just guessing at #s adjust base malt to get desired gravity. 12# 2 -row 1# victory .75# c-60 .5# wheat I would bitter with magnum the use the wet hops for flavor/aroma additions in the last 15 min. I have never used wet hops, I don't know if they are good for dry hops. Mash...

I don't think you are going to like the flavor that 1 lb of c-120 is going to give you. I would change that to c-40 or c-60 and think about lowering the amount to 1/2 or 3/4 lb. Have you used oak chips before? 4oz is alot of oak chips. Chips and cubes are very different. I would also move the...

Sanitation is key. Buy some Star-san and use it as directed. The powder cleaner/sanitizer that comes with some beginner kits is worthless. Also buy some good dry yeast. Do you have a local homebrew shop? they should be able to help you on your way. Good luck, brewing can be a very rewarding...

I have only used it once and was surprised how much sediment kicked up when I moved it up to the kitchen table to transfer to the keg. It flocced ok but it did not form that solid yeast cake like S-04 or 1968 does.

I would use WLP007. I WOULD NOT use 3711 French saison.

I would not put those in my beer. Send them back.

Kegs...More carboys...Burner Get a SQ10 or SQ14 for $50.. free shipping of Amazon.com

I would work on that grain bill. While it looks tasty it is not to style. The victory is American, and the Vienna is German and you are using American C-40. I would encourage you to get some simpson's medium crystal and replace the others with some biscuit malt if you want some additional...

I hope you boiled that 2nd mini mash. Most grain is covered in Lacto and I don't think 15 min at 140 would pasteurize it. You might be seeing a lactic fermentation happening... Not trying to scare you, just something to look out for. For what its worth, traditional stouts were probably sour...

I would do a low gravity bitter with wlp002 or wlp007, something that will floc out and clear quickly. Whet beer is not the only style you can execute quickly.

Look for the "we don't need no stinking beer gun" thread, or something like that. I also flush the bottles with co2 before filling. I have a cheap blow gun, like used with an air compressor, that I hook up to one of the co2 lines off my manifold. Flush the bottles counter pressure fill, and...

It seems like you are having attenuation problems. If you could you give us OGs and FGs for your brews and some info about what kind and how much yeast you are using, as well as fermentation temps, we could help you out. We need more info.

Is OP a troll?