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Welcome! The office for my company is there, I know it quite well. Brew Strong!

Welcome! This place is a GOOD influence - it's saved me MUCHO wasted $$$ on simple screw-ups. And anything that gets you to organize can't be THAT bad. Let us know how it turns out!

Warm it to mid-low 60s, give it a swirl, and see if it doesn't pick up. My $.02 EDIT: Original said "50s" not 60s.

My understanding is that is the MINIMUM yeast recommended - if you are a bit higher thats usually OK. Over-pitching is much less common then underpitching. Over-pitching might cost you some characteristics you want in some styles (think Belgians), but more common is excessive unwanted tastes...

Once you have a water analysis, check out the appropriate section in "How to Brew" by Palmer - it will help you determine what styles are most suited to your water chemistry, or to adjust your water to a particular style.

+1 I'm an Ale guy, and have a one liter flask. For bigger beers, I have to step mine, as its too small. I understand lagers require bigger starters (see the link and make sure to change to "lager" on the settings) so I think a 2L would be preferred.

Look at my post count and look at Yoopers :D listen to HER! I'm just learning...

Leaving it on the lees until active ferment subides and gravity is stable would be my recommendation. The yeast should actually clean up after itself as fermentation slows. Patience is your friend here... What is the current gravity?

Small batch mead? Apfelwein? Both those would work in those sizes easily.

What was your mash temp? What is you average ferment temp? How much yeast did you pitch? Did you oxygenate? If so, how? If the gravity is still decreasing its not "stuck".

Long time shooter, first time hunter this past year. Currently own M1A Rem 700 26" w/ Leupold LRT Browning o/o 12 Beretta o/o 28 Rem 1100 20 Mosin Nagant Mossberg m44 22LR trainer Ruger 1022 heavily customized Winchester 93 22LR Rem 870 w/ Surefire forend 12 Springfield Trapdoor 1884 45-70...

Glad to hear it! Be patient with this - it will clear when its ready, and gets better with age.

+1 HOWEVER - sometimes they let enough CO2 leak that the airlock doesn't bubble - so newer brewer might think a low krausen yeast (Montecharat) wasn't working. If you want to see the airlock go - a stopper and airlock is best.

My experience - the orange caps aren't "that" tight so don't look for a ton of activity in the airlock. Again, welcome and merry christmas! PS - my 2 year old loves brewing stuff!

Didn't notice you are a new poster - welcome! As you can see - I'm a relative noob too - the community is great. My first batch of Apfelwein is tasting great!

Since you were decently careful in sterilizing your fermentor (right :D ) its not really different than if you had the apple juice sitting in jugs on the shelf... RDWHAHB If its not bubbling in 24-36 hours don't sweat it. BTW - how tight is the airlock and cap - might some CO2 be escaping?

Maybe a gallon plastic juice jug? Or split the current starter into the growler and flask? See the mrMaly pitching rate calc

How big was your starter, and did you add O2 through a stone?

Another week on the cake - and give it a swirl to rouse the yeast.

got mine from Amazon