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1. Not an option...Don't do nothing 2. Water is what we did at the brewery. 3. You need to fill it up. You are going to lose beer anyways for the angel's share. So I'd fill it up with water, then make the right amount of beer necessary to fill it, then fill it! Wally

I always just store mine in the fridge. But we use them pretty quickly after we have them.

Anytime.

It's going great! Has it really been 10 days already?

That and it's probably a little green too, so expect the taste to improve!

And welcome to the forums!

Yeah, decant some of the liquid off and then do it. You are doing it perfectly. You are basically doing what we do when we "build" up a starter. Expect a nice healthy fermentation. If it was me, (and if you have the room in your starter vessel) I would probably up the wort just a tidder...

I don't think 63 to 70 is something to be terribly concerned about, but if you want to move it, I wouldn't see the harm. I wouldn't roll it down the stairs, but as long as you are gently it should be ok. (I've moved a couple of my beers in a UHAUL truck before with no issues).

Yes. I think there is a quality difference. I always use Micromatic, just because it's what we used at the brewery.

I have 4 secondary regulators, just because I got a good deal on them, and I knew I would grow into them. Currently I only use 3 of them. I use two for the kegged beer, and 1 to carbonate a keg of beer. The only real need for a seperate regulator is if you have beers that run different...

Welcome to the forums! Stuff happens, you'll get better! -Wally

Welcome to the forums! You'll learn a ton here!

Welcome to the forums!

Are you saying it's hotter in one area than another? I know there are spots where there won't be heat, but as far as I can remember it was pretty even, but not exactly even...How many degrees off are we talking?

I don't know what a hop stopper is, but I'll give you a bump.

No you don't have to mash the chocolate malt or black roasted barley. I don't exactly remember how much you need to mash (I haven't had to do it in a long time), if someone doesn't pipe up, I'll go look it up.

That's a tough one...If it was me, I'd try it on at least a couple or maybe half the batch (or enough that I was willing to lose).

If you find a recipe for AG that you want to try, I'm sure someone can help you convert it to partial mash.

Probably, but DrawTap gave you a more scientific answer with 1/8tsp in a 1L starter and you did 1/8tsp in a 1.4L, so I'm sure you are fine.

Pohljm is right. But everytime you pop open the lid, there are other sanitation issues to be aware of, so keep your peaks limited ;)