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When you cold crashed it, the liquid contracted and took in oxygen to fill the growing headspace in the fermenter. Conversely, when you brought it back inside, the liquid expanded as it warmed, pushing out gas from the headspace, which is most likely the source of your air lock activity.

I've been using Kai's model for 6 years. It's never let me down.

No, it should be fine to give it a little more time. Is this an extract recipe? The directions I found online for were for an extract version, but I assume there's an all grain version as well. If extract, along with the lactose, I would not at all be surprised to see it stall out at 1.024.

Low 1.020s seems about right to me. I can't see a milk stout finishing anywhere near 1.013 if you added lactose (since it's a milk stout, I'm assuming lactose was added). How much lactose was in the recipe? Edit: I just looked online at the recipe instructions and saw that there is indeed 1 lb...

1 pack in a 2-liter starter will get you close to 400B cells, which should be close enough. Crash and decant starter beer, then pitch all of the slurry.

Perfectly fine to use in a lighter beer. Decant some of the dark beer sitting on top if you can, otherwise don't worry about it.

That's a good choice.

No, I wouldn't do that. Chico @ low 60s will often result in peach flavored esters. You might consider going with one of the Scottish strains instead. I used to use WLP001 as my neutral ale yeast, but have found that I like WLP028 better. It seems to give a fuller flavor profile. I use it for...

This would be my first guess. If you purge the gas from the keg and then add just a little bit to push the beer, it shouldn't pour fast, though if overcarbed it may pour with excessive foam. If it is overcarbed and you set the pressure to 12 PSI, what happens is the 12 PSI is not high enough to...

Yes, that would help, but I don't think it would really accelerate the process. It would result in less trub in the bottles, which is a good thing, but there is no substitute for time in this case, other than maybe filtering prior to bottling, but if you filter out all the yeast, then there'd be...

Good question. This would be step 1 in troubleshooting.

If bottling it would be after carbing at room temp for a few weeks. It'll be plenty drinkable once it's had a few weeks in the bottle to carb and then another week to chill, but it will improve the longer it lagers, at least up to a point. Lagering in the bottle for a couple months should yield...

Double regulator, as in two-body? One body for each keg? Any chance the fast-pouring keg is overcarbonated? Are the line/faucet setups the same (i.e., same length and line ID, same faucets and shanks)?

Longer lines provide more resistance to slow down the pour, which keeps the CO2 in the beer instead of foaming out of it.

The 650s are nice, but not a panacea when it comes to reducing foam. At that high of a carb level, the only real solution is to go with a significantly longer line. Also, make sure you have a fan in the keezer to keep the air circulating, otherwise you will have foaming issues that even longer...

Not ruined, but the reg will need to be disassembled and cleaned. Also, I guarantee you there will be a time when you inadvertently blast beer up your gas line and I can also guarantee you will do it more than once. It's real easy to become complacent and forget which side has the higher...

Nearly every strain can be harvested from bottles of beer. Buy beer, get free yeast, make starters, Harvest fresh yeast from starters. Edit to add: admittedly, acquiring lager strains using this method could prove challenging.

Have a look at this... http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Much lighter. I think they say it weighs 10 lbs, but it doesn't seem that heavy to me. It's quite a bit lighter than a glass carboy of similar volume. Check that: I just lifted my 6.5 gal glass carboy and I'd say the weight is similar, with the BB being a little lighter.

Yes, it is easier than that. What you describe is a PITA to me and is the main reason why I stopped using carboys years ago (the glass also made me nervous). The BB is like any other bucket... remove the lid and rinse with hot water, maybe hit with a scrubby sponge if necessary. Next, dump the...