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Honestly, IMO, I would say that the slow flow rate is no big deal. With my pump I try to slow it down as much as possible and find that I can't get it to go slow enough (I live in AZ and trying to cool wort with 95oF tap water isn't easy....). Since you have an all electric setup... can you...

I would look into making a counterflow chiller. If you are going to build one yourself and all. The immersion chilller works fine, but it works much better if you stir while cooling and you have to cool the entire volume at once instead of smaller portions. Just my opinion, but you will...

... buuuuut, it does look like a tasty starter!

+1 on not using an airlock. The yeast need oxygen to keep multiplying. By depriving them of oxygen you aren't allowing them to divide and are basically repitching the same yeast you dumped in the starter.

You'll raise the FG some, but nothing to be worried about.... Unless you were trying to make a dry beer. Then your kinda screwed :)

I literally had that idea at Home Depot a few weeks ago! Let me know how it works please! I was concerned about melting the thing... but then I figured the worse case scenario was some cool looking melted metal :)

JonM Yes you can. I'm a pro brewer buddy. Do some research.

but beer is beer. Keep it up :P

You have no idea what a cold crash is for do you?!?!?!? Just a hint, its not done after bottling

You can rack onto the yeast no problem. Just shake the holy hell out of it to oxygenate. I would also let the cake warm up to room temp before you add the wort, that wSy you don't shock the yeast.

For the record, all I was referring to was fermentation time. Maturation may/will take much longer.

A healthy fermentation should only take up to 7 days max even for a high gravity beer. Anything longer than that and you are either under pitching, under oxygenating, produced nonfermentable wort, at too low of a temperature or a myriad of other problems. A nice clean, healthy fermentation will...

If you have an air compressor you can attach a sterile filter inline and just pump in ambient air. Doing it this way you never fully saturate the wort with too high a degree of oxygen. If you have never added oxygen before I would be careful. YOU CAN OVER OXYGENATE WITH PURE 02 VERY EASILY...

+1 on champagne. I've used distillers yeast too

What moviebrain is saying is that you should let your beer ferment until it is done and then chill it. There is no need for a secondary. Once you get to your final gravity wait a day (or two) so the yeast can clean up any unwanted byproducts and then chill it. That is assuming that you are not...

You need to make sure you are getting yeast into the bottling bucket as well as stirring the sugar solution into the beer before you bottle it. Depending on your secondary methods you have the potential to be making really bright beer. Really bright beer has very little to no yeast in...

If you have a hydrometer or refractometer, just use one of those... As long as your starter is above 1.030 you'll be fine. More yeast is always better!

I though I might share my first experience with my new 5 liter flask. I shot for a 3L starter, but it turns out it ended up being 4.5 L... oops... Almost made a huge mess too, but saved it just in time :mug: http://s149.photobucket.com/albums/s75/jlaureanti/?action=view&current=IMG_0092.mp4...