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That was me I resent you that email.:)

CO2 will fill the head space in your carboy I did 2 gallons in a 5 gallon no problems with oxidization at all. As for the dry hopping as long as what your dry hopping with touches the beer you should be good it shouldn't need to be fully submerged. If I were you I'd consider using a steel mesh...

This is a pretty good recipe it doesn't have to be organic. http://www.breworganic.com/recipes/nut_ag_recipe.htm

This is all I could find don't know if its a good recipe or not never tried the beer or this recipe. http://hopville.com/recipe/795626/irish-red-ale-recipes/pizza-port-shark-bite-red-ale

You are a complete idiot .. Just kidding. Must people use a funnel to get the wort from the brewpot to the glass carboys this way you can pour it kinda fast and this will help aerate the wort. To go from a primary to a seconday siphoning would be the best way. As far as o2 goes I couldnt give...

If you or anyone needs help designing logos I do a lot of photoshop let me know and we could work something out.

It was a chocolate milk stout so the FG was expected to be higher then normal. If it stayed at 1.030 for over a week would it be safe for me to use the normal amount of priming sugar then bottle? I really want to redo this recipe because it tasted so good before repitching then it got hot so now...

That is a good theory I think I'm going to try that it.

So just to clarify when I repitched it dropped down to 1.024 but I would've been fine to bottle before repitching at 1.030 right? Would I use the normal amount of priming sugar for that style of beer still?

This was a beer in the past but it was at 1.030 for a few days I ended up racking to secondary and repitching since I was worried about bottle bombs. After the repitch it no longer tasted that great so I was wondering if I did the same thing with out repitching would I be good?

Sorry for the long sentence. So since my beer stopped at 1.030 I would be fine bottling that with normal amount of priming sugar?

If you have a beer that has a higher FG like 1.020 or higher can you just bottle that without the priming sugar since there is a lot of fermentables in the beer still? What is the way of figuring something like this out? I made a brew once and it tasted great but was at 1.030 for 1.090 I...

I just tested the gravity of my blonde and after a week in the primary it is at 1.010 the weird taste mellowed a little bit but is still there I'm going to let it sit one more week in primary then I'm going to rack it onto some gelatin for one week then bottle I think the weird taste will be...

Why did you throw a half a banana into the boil? For flavor? I never heard of this before.

If a lot of hops are going into the bottle it could cause problems like gushing out when the bottles are open. Since you already dry hopped and the pellets are already fully expanded and didn't put dry hops into bottles I think you will be fine.

Do you guys remove hops right after the boil is done or do you leave them in as it cools? The reason I ask because I don't have a very fast way of cooling and can take 20-25 minutes sometimes to get it down to pitching temps should I leave hops in as cooling or not? I don't want to mess up a...

I don't think you should use anything like that beer alone has it own preserving properties as long as you didn't oxidize the beer it should last as long as you want to store it.

How did your wort taste Bigscience? Did you use the same hops as the recipe?

Just make sure the wood wasn't treated in anyway other then the kiln drying wouldn't want to extract those other nasty chemicals they use on some wood into my beer.

BIAB= Brew in a Bag it is just another All-grain Method it works great for people who don't have a nice mash tun.