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Build your starters either by weight or actual measured gravity. Volume isn't even remotely accurate, though I doubt that's your issue here. XPLSV brought up a good point with not dumping the 2L of starter into your beer. I decant to less than 0.8L.

I emailed a brewery once. Told them that I loved their Kolsch and asked if they could give me some pointers to help me make a recipe to brew my own. He responded with a detailed recipe scaled for 5 gal batches and pointed me in the right direction for yeast and ferm temp. I’ve heard of others...

1 3/4 what? A 2000ml starter should have 200g or about 7oz of DME.

It’ll be fine, keep on rolling. I sucked almost a half gallon into a Saison and it was just fine. Or it might not be. I’d still keep on rolling though. Never dump a beer until you know it’s bad, always assume the best.

Next time you clean a keg put a cup of water in and push it out with CO2, let the CO2 run for about 10 seconds after the water is out. If your kegs are anything like mine it'll literally be a drop that's left. If I flip the keg over it's not even enough to drip out.

You're making starters but you don't know how to determine the correct starter size? I'd certainly start with a calculator to help you determine that. Google beer starter calculator.

Aging is a highly debated topic which will probably never be fully answered since every beer is different and you can never sample the exact same beer young and old side by side. We are left trying to rely on memory which sucks, especially when it comes to flavor perception. What we do know is...

All age old questions. For the boil you can dump the hops in or put em in a bag. Both techniques are valid. I personally just toss em in. For dry hopping using a bag makes it easier to separate the hops from the beer. Might be the way to go while you get the hang of things. Regarding O2...

I'm not at all saying I can reliably detect a slight gravity change either. Generally I get down around 1.01 unless I've added lactose in which case I'm up around 1.02 for something like a sweet stout. I would imagine one could tell the difference between a 1.01 and 1.02 beer but can't say I've...

1.018 sounds like a sweet beer to me. Grain bill and hops utilization will obviously affect perception but that’s pretty high IMO. Now I don’t brew NEIPAs so maybe it’s normal for the style. I always ferment cool and drink young. My last IPA was fermented at 64 and started drinking 24 hours...

Just use less priming sugar, it'll give you a lower carb level :D

Looks like it was $13, you can get several sizes or a 2 pack of the 10x20 that I got for $20. I just toss it in the chest freezer and it works for what I need. It’d Be more effective if it was tightly wrapped around the fermenter. https://www.amazon.com/dp/B00P7U259C/?tag=skimlinks_replacement-20

And you're not in Jail? Not that a hydrometer is a huge loss but sounds like that kid needed needed some "guidance". Glad to hear she's an ex.

I use a heating pad I got off Amazon for about $20. No light to worry about.

Fermentation can be pretty active but not active enough to move metal. I have no idea if that’ll work or not.

The quality of water coming out of any RO system is only as good as the system maintenance. It's entirely possible that you are getting loads of chlorine and TDS from the RO machine.

I've never added cinnamon whiskey to a beer so I have no idea but mrdauber64 suggested 1oz per pint so 40 ounces or 1,200ml.

Interesting idea. I’d find a better cinnamon whiskey though. Jim Beam makes a pretty good one that doesn’t taste like sugar and chemicals, it actually tastes like whiskey with cinnamon.

The LODO guys do this during the mash, haven't seen anyone use one for transfers but that doesn't mean it can't be done or wont be beneficial. You can get all kinds of plastics in sheet form that you would need to cut to size. I'd be worried about the risk of contamination, whether or not that...

With extract, stouts mean steeping grains so it does get more complex than something that’s only using LME or DME. For all grain I think stouts are among the easiest for a few reasons. You’re dealing with robust, not delicate flavors. Usually only one or two hop additions, beers like IPAs can...