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Lift up above waist height, push out from your body enough to clear the wall, then down to nearly floor level again? I use a Kegmenter and when full that's like 80 pounds. I am plenty strong, but that type of motion kills my back.

Unless I am not understanding your process, I think that will be a back-wrecking exercise to lift a full fermenter over the side and down into the floor of the freezer.

I first made a marked tube, but have since landed on using a metal ruler. Since every batch is different, I find it more accurate to just pre-calculate what my measurement should be based on my kettle volume, then just measure it directly on the ruler.

Here is a thread I started on the subject. The first few posts of mine show my naivety in the process. Post #27 is generally how I go about it now with good results. Spunding for Dummies

Several good calculators out there for free to guide you such as: Brewer's Friend, BrewCipher, Brewgr, BIABCalculator and/or PricelessBrewing if brewing via BIAB...you need to be more specific on HOW you are brewing as each has different requirements (i.e. Extract, all-grain via BIAB, all grain...

If you plan to perform a full volume BIAB, meaning no sparge, then ROT is to have your kettle 3X your finished batch size. As such, I recently moved from a 10G kettle to a 15G and find it to be the proper size with enough extra to not be worried about boil over. This is for 5G finished...

Stainless steel nuts/bolts

Before I bought a grain mill, I had you guys double-mill for BIAB and results were great! Far better than what the OP showed. FYI to anyone looking for a great supplier, ABS is on point!

Although you can't be sure based on the number of days, I've never had a batch ferment for that long. For me, fermentation is complete within a week. But to be absolutely certain, you need to take readings a day or two apart. Once they plateau, fermentation is complete.

Along these same lines, I don't go out of my way to aerate the wort either. I predominantly use dry yeast but also don't aerate when using liquid. However, I will say that my general process does infuse some amount of oxygen as witnessed by a decent froth when finally entered into the...

Seems like current consensus is for short dry hop times, like 2-4 days. You can also dry hop in mesh bag so you don't have to contend with the hop matter at all. There does seem to be evidence that dry hopping in a bag can reduce the overall hop impact, but how much is not greatly agreed upon...

You may wish you'd kept the bigger one sooner than later. I thought my 10G kettle would be fine for the foreseeable future, have had it for several years but want to move on to some bigger beers (higher ABV not bigger volumes). Just picked up a 15G kettle last weekend so I can make bigger...

I do the same except during cooler weather I find the ground water is adequate to cool to pitching temps and so can forego the second step.

Agreed. Only using as a visual indicator to see if/when the desired pressure is reached.

From a previous batch...

Just for a point of comparison, I brewed an American Stout on Dec 31 using US-05 yeast. It had slowed down considerably yesterday morning (Jan 4) as witnessed by anemic airlock activity. I transferred to the serving keg last night with hopes of natural carbonation via spunding valve, letting...

Likely identical to this one, which I just recently bought and is $50 less. There are a few that appear identical, just different branding. https://www.homebrewing.org/Cereal-Killer-Grain-Mill_p_2310.html

I moved from extract brewing to all grain via the BIAB method. So far I am quite pleased with the simplicity of the process and the quality of the end product. I suggest you look into it and see if it might meet your needs. If you use city water, it likely is chlorinated. It's advisable to...

I am also in NC, moved last year from western WA state where its obviously much cooler on average. What is it about the garage that it's so f'n hot all the time?! I thought it was just mine for some reason. I also keep my house at 76-77 for the most part, guess it's about being acclimated.

I had a 5 year old extract kit I brewed a few months back and it turned out decent, didn't replace anything. It was a Hefeweizen and it ended up pretty dark, as to be expected, but tastes alright. I still have a few bottles of it remaining. YMMV, of course.