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No, he means the vessel that you are doing this in.

Depends on your motor. The 555 usually accepts 5V-15V, so whatever in that range works best for your motor.

Should work perfectly well.

A 1.5 gal starter is perfectly reasonable for 5 gallons of lager. I like doing smaller batches for lagers for this reason.

Told ya :) Buy a thermapen. Calibrated to NIST standards and gives you a reading in 3 seconds.

RED ALERT! RED ALERT! Calibrate that thing ASAP in boiling water and heavily-iced water.

Was there any simple sugar in the recipe? Also, is your thermometer calibrated?

Yep.

I can 3 gallons of malt-derived wort at a time in a 16-qt pressure canner for sterilization. You can also just buy DME in 50 lb sacks if you are looking to save money.

Chillax. When mashing, add the water, stir, and just walk away for 5 minutes to let the temp stabilize. Then, if you're off by more than a couple of degrees, attempt to fix by adding 1 or 2 quarts of boiling or cold water. Unless your tun is not well-insulated, you should only lose 1 or 2...

First, White Labs vials are only 35 mL, but that's just nit-picking. Most people let stir-plate starters go for 36-48 hours per step (step-up factor of 4-10), so 24 hours is pushing it, but better than nothing. Also, a White Labs vial is plenty to innoculate up to 10L, so you didn't have to...

It's always too early for a secondary. Don't do it. Just leave it in the primary for another 2 weeks, add dry hops, wait 4-7 more days, bottle/keg.

Try brewtarget...it's free.

I found the bunsen burner, petri dishes, and other lab supplies on some website that typically sells to high school labs I think (I can't remember the website). The bunsen burner was only maybe $10. The regulator was a bit tough to find and more expensive, but I ended up with this one.

Update, new video about propagating the slants and building them up to a starter.

I think few do mashout anymore, and yes, sparge temp is always 165-170F. Specifically "tun fullness". I think after you do your first AG, things will click. A "mash" consists of many "mash steps" where the grains and water sit at a particular temp for a particular time. For each mash...

If you mean that you heat your sparge water up in the 15 gal pot and then move your bag from the 7.5 gal pot to the 15 gal, then I'd say yes. This seems about right...it wants you to heat the sparge water (3 gallons of it) to 192. When you put your bag of grains in that sparge water, it...

It's in the Equipment editor. Nope. Could be a bug. Would you PM me, because I'd like to get that particular recipe from you to see if I can reproduce it.

Have you gone through the tutorial in About->Manual?

From my experience, chloramine is used in MOST municipalities. Use 1 campden tablet per 20 gal to instantly remove chloramine and chlorine before you use it.