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Vienna Lager

I ferment in a keg, so I don't know what is going on inside, but there were no bubbles at all in the blow off jar for the first couple of days.

Every time I have used the Koln yeast it has taken around 48h to get going. The last time I didn't rehydrate and it might have taken even a bit longer. It has always finished well though.

Yes. I suppose it would. I forgot to mention that I don't connect gas line to the serving keg until after the beer starts flowing.

This is what I have been doing. For transferring, I put the fermenting keg on the counter and serving keg on the floor. Then I connect liquid to liquid and gas to gas. A short pull on the PRV of the serving keg gets the transfer going. I don't need to use any CO2 that way.

FWIW, I did a test with a gamma lid using some water and it leaked pretty easily when turned upside down. I'm using gasketed lids from HD now.

Yes, Amount refers to the mash water volume. AFAIK, Type is not used in any calculations, so not particularly important. Use the menu button on the Mash Guidelines to open the mash calculator page. Enter your grain weight and water volume or ratio and it will calculate the strike water...

Yes, that is correct. As far as mashing goes, I have been using Brewer's Friend for all of my recipes and their mash calculator works well for me.

I'm not familiar with BrewTarget, but the Mash Tun volume should be the size of your brew kettle/pot. Grain absorption of 1L per kg is about right. That's about what I get for similar size batches. The only way to really know the evaporation rate for your equipment is to test it yourself by...

Prior to pitching the yeast, you want oxygen in the wort, so you're good.

I'll add another vote for bottling directly from the fermenter. I've also been using 2 gallon HDPE buckets as fermenters for small batches. You can easily add a spigot to one of those yourself. These have been working good for me. I installed mine around 1.5 inches off the bottom so it's above...

Ok, so in terms of mash thickness, we need to consider the amount under the pipe as well as the amount around the sides, which looks like it could be another couple of liters. I'm not sure what the boil off rate is for the 120V version, but probably somewhere around 1.8L per hour. For 6 liters...

Right, so if you recirculate, the space below the basket should not be critical either.

What is the diameter of the malt basket as compared to the inside of the AF? It looks to be 1 to 2 inches less. There would be more water in that space between the two walls that would not be in contact with the grain.

I also shop at the same LHBS. It's unlikely they are going to change anything soon. Lately I've been buying 0.5 or 1.0 lb. bags of hops elsewhere then splitting them into smaller vacuum sealed bags and throwing them in the freezer.

I also like to brew small batches (1.5 to 2 gallons) and would be interested in a small system. I'm currently mashing in my oven and then boiling on a stovetop. Temperature control is not precise, but it's been working ok. What does your piecemeal system look like?

For 19L (5G) 75% efficiency: OG 1.057 FG 1.011 IBU 60 SRM 15 4500g Red-X 240g CaraRed 48g CaraAroma Mash @52C for 30min, @65C for 30min, @72C for 30 min 60 minute boil 12g Warrior @60 min 15g Amarillo, 15g Cascade, 15g Mosaic @10 min 15g Amarillo, 15g Cascade, 15g Mosaic whirlpool @75C for 15...

Red IPA (94% Red-X, 5% CaraRed 1% CaraAroma)

I did a Strawberry Rhubarb Gose with Philly Sour. I pitched a little over 1g per liter and the pH ended up somewhere between 3.2 and 3.3.

I have a small batch of Belgian Wit that's been fermenting with M21 for the last 16 days. OG was 1.048 but it's been stuck at 1.020 for a week. I just added some US-05 to see if that will drop it down another 7 or 8 points.