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Professor at a university- teaching anthropology

Overbuilding starter! I usually re-suspend everything in my starter, pitch 2/3rd of the starter into my beer, and then top up my starter container and let it go for a couple of days before cold crashing and decanting the yeast at the bottom on the container into smaller vials. Before brewing...

Thanks! I still get a little bit or wort running down the edge of my kettle if I'm not careful, but this seems like a minimalist solution that mostly solves the problem :)

I've had my first beer that didn't produce a pronounced krausen, but had a slight 'gunk' (krausen) ring anyways. I agree with davidabcd- wait 3 weeks before bottling. Its what I did before I started measuring things :)

I find 2.5 gallon batches a nice compromise. I started with this because, like you, I was worried about the (indoor, cheap electric) stove's ability to get water to temperature. It also means I can use a smaller kettle and fermenter (5 gallons). Its easier, quicker, and I get to brew more often!

The first time I had tried to drain grain, I used a perferated pizza pan.... it was messy! I've upgraded to a "sink strainer" that fits in my kettle. I'm doing 2.5 gallon batches, so this works well for any draining, dripping and squeezing I want/don't want to do!