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Welcome to our forums! Any clue why your first batch got skunked?

Cold crashing in a closed container will indeed reduce the pressure inside. This is partly due to lower temperatures decreasing the pressure, but mostly by the beer (or water, etc.) absorbing more CO2 at lower temps until a new pressure equilibrium has been formed between dissolved gas (in the...

Competition looks to be fierce! Just by looks, without tasting, I'm putting a dime on your Chocolate Oatmeal Stout. ;)

You're probably aware of this yeast pitch/growth calculator: https://www.brewunited.com/yeast_calculator.php Together with applying some common sense it delivers decent approximations, usually good enough for homebrewing.

Exactly! It may need to be "topped up" a few times depending on headspace volume. Or use a Cold Crash Guardian or simply a mylar balloon filled with CO2. They do take up space, though.

You'll need to replace the jack on the extension cord too, I guess, probably with a similar female companion. I reckon your AIO tries to pull 15 Amps (for delivering 1800W). Is the gauge of that 100' cord suitable for that?

Measuring pH at any temperature other than within a few degrees around the calibration temp will give false readings. ATC (Automatic Temperature Correction) only works within a short range (+/- 10°F, or less) around the calibration temp. Besides, most regular pH probes aren't designed to be...

In brewing (and distilling) there's no such term used as a "floating sparge." You're referring to what's known as a "batch sparge." A batch sparge is performed by adding an amount of water to the grist after completely lautering (draining) the wort from the mash. After adding the water the...

milled grist?

Not everyone! The term is "grist" Merriam-Webster grist [noun] a : grain or a batch of grain for grinding b : the product obtained from a grist of grain including the flour or meal and the grain offals

That's likely the problem, the coupler not being able to make a positive seal with the keg. Since the coupler worked well on the previous keg(s), it could very well be a defective mount on the keg itself.

You can't prevent dust from being formed and most will collect underneath the mill. A (deep) chute should help contain most of it. I use this setup, and mill outdoors: I get a rather tight seal between the milling platform and bucket underneath. So most of the dust stays inside the bucket...

That sounds like effectively being a "batch sparge," alas for an extended time, more than merely "rinsing" the sugars out. Depending on the "sparge" volume and the temps it was held at for those 3 hours, it may have been effectively an extended mash.

Do you have kegs? If so, do a closed transfer into 1 or 2 of them and make sure you get some yeast with it. Then let them ride in a warm place for a few more weeks. I've kept a few "kegged" Saisons like that in a spare/warm (read: broken) refrigerator for a month or longer trying to chip a few...

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Just for your reference, you should be able to get 5 gallons of a 1.060 (OG) Porter out of 12.4# of grist, with a 60' boil. That's with a properly (somewhat finely) milled grist. You would not need rice hulls. Pour-over sparges don't work well. A dunk sparge of some sort (using a separate...

Mind, that linked pump is a 220V (240V) model! Besides, I doubt using recirculation is going to fix the OP's issue. Obtaining a much better crush may help, but there are some other issues that can be fixed. For one, your strike and sparge volumes are not optimal. Here's a very recent thread...

Welcome to our forums! For this (half) batch, most likely. ;) Although some beer styles (e.g, IPAs) can use that much hops or even more (NEIPAs). Hops are typically added at different times during brew process: for bittering (mostly): added at the very beginning of the boil for flavor...

Agreed, if that starter wasn't (quite) done yet, that would have given it the needed time to finish. I often make 2 rounds of starters, well ahead of brewing schedule, so there's plenty to pitch plus plenty to bank away to make new starters from in the future. Most, if not all of my starters...

Exactly, that! ^