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May 1st, Sierra Nevada Pale Ale Clone

You only need a mill if you buy grain in bulk, because storing 50lbs of milled grain is not a good idea.

Revvy answers this all the time.

Don't toss the wort, it sometimes takes up to 72 HOURS for it to even start fermenting, especially when viability is low. Also, how are you seeing no fermentation? Have you taken hydrometer readings? An airlock is not a good way to measure fermentation activity. I'm sure Revvy will tell you this...

For the OP. If you are dead set on stepping up, here is a good way to use mr malty to do that. http://seanterrill.com/2010/03/08/two-stage-starter-calculations/ If you are saving some of those from the first batch, youll have to approximate the number. Like, if you have 50 billion cells after...

For a starter, you really want the wort to be about 1.040 to get the most out of it. Anything lower and the yeast don't go completely into a growth phase, and anything higher and you start to stress the yeast. I've heard many people say if you are making a 1.085 beer, then your starter should be...

well, you can put the probe between 2 carboys, as long as they need to ferment at the same temp

Usually a heating pad is inside the freezer/refrigerator and both are controlled by the controller. So in the winter, when the freezer gets below the temp, the heating pad kicks on, and when it gets to the right temp, shuts off. If there is residual heat and the wort heats up too much, the...

If Mr. Malty says you need 3.5L of starter, that means make a 3.5L wort and dump in the number of yeast packets/vials it says. Unless your making 20 gallons of beer, than you shouldn't need to step up. In fact, stepping up is probably bad for your beer, unless your gravity is like 1.130 or...

cold crashing will lead to carbing taking a long time. you are in essence making a bunch of the yeast you want to eat your priming sugar get left behind in your fermenter.

If you have never had a magic hat #9, i would try that. I believe it uses apricot, but you could probably just use some flavoring.

My other concern would be the apfelwein. Won't it be a little young if it's only in the bottle a month?

Well, he is planning on using an ale yeast. Another option is the PM version of https://www.homebrewtalk.com/f63/biermunchers-oktoberfast-ale-ag-39021/index2.html#post739361

+1 good idea

https://www.homebrewtalk.com/f36/stella-artois-clone-ale-yeast-175188/ might be a good substitute for Yooper's Fizzy Yellow Beer.

https://www.homebrewtalk.com/f62/fizzy-yellow-beer-120939/ is always a good choice for the BMC crowd. It's pretty fast too.

I have also heard the don't re-use yeast more than 3 or 4 times bit, but idk if that is a big deal or not. In any event, you will always need nutrients for your yeast. The only issue I can think of with saving them is you won't get an accurate number if you keep saving over and over. FWIW, that...

Warning: Buzzkill http://www.cracked.com/article_18683_7-scientific-reasons-zombie-outbreak-would-fail-quickly_p1.html I don't think zombies are all that interesting really. Mindless, hellbent on destruction, no emotions or desires. IMHO, a boring villain. Frankenstein just wanted love and was...

Not that I'm an expert, but yes you will need to give them nutrients. From what I understand, you need to make sure you are pitching the right amount of yeast, so using a pitching rate calculator is a must, mrmalty has a free online one. The size of the starter really depends on how big (in...

If you've got an hour or so to kill and feel like educating yourself, Brew Strong has a good podcast on this:Brew Strong - Yeast Starters. It explains making the starter, stepping up, pros and cons, and a whole lot more.