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I feel old, I still use Pro Mash

I am missing something, where is the screw up here?

I generally dry hop in the keg, carbonate it and let it sit about a week before chilling, gives the desired effect, for Lagers, I usually let them sit at 50degrees for 2 weeks before chilling to 36.

2 days works, if you want to maximize go with 4, once the yeast in the starter is done with the sugar extra days don't get you anything

RO water works fine just add yeast food. I been using 100% RO since I moved 8 years ago (I miss the midwest water) Never had an issue. Time will mellow any astringent flavor (unless it is an infection) The Chloromine will wash of with clean water don't sweat it.

Whirfloc, Cold Crashing, and fermenting at 68 degrees works for me

Or make smaller starters

I would try asking one of the vendors, Brewmasters warehouse or Austin might do it for you

What nasty flavors do you fear? My Xmas porter gets brewed in late September and is aged perfectly by Xmas

Easy solution...get a bigger flask

If the krausen has fallen back in completely on a wheat, you are pretty much done.

When it won't grow a starter. I have put mostly dead (and Black white labs re-filled the vial from another starter and it sat for a long time in fridge) in a starter, took a while since there weren't many alive but all you need is 1 live one and eventually you will have a full starter of fresh...

So I learned this by accident, Freeze it in the secondary (so top half or so is ice) that will force the particulates out, then slowly thaw it back out (36-38degrees) then rack it off or run it through a .5 micron filter

My basement stays around 66-68 all year, works great for ales. Hmm wonder why Brew Belt advertises with a picture of it on a carboy.

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#1 will work fine, the thing to remember is keep the starter at as close to wort temp to avoid stressing the yeast, Pitching a lager at 65-70 and then cooling it isn't going to have a large impact, you will just need to do a Diacetyl rest which isn't necessary if you cold pitch

Buying buy the batch will always go High. I buy everything in bulk most 5 gal batches average $22 ish (includes 02 bottles and CO2 bottle refills). If you want to save a few bucks on yeast, I always do starters and refill the white labs vial, I can get about 2 years worth of batches out of a...

Depends where, In La Plata we are actually on 3 aquifers 2 are naturally soft water but one is heavily chlorinated, one is harder water but lighter Chlorine, best water I've found to use is the public well on MD 488 in between MD 6 and MD 5. Normally I Run my tap water through a 5 stage filter...

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