Made a batch of the st Patrick's Irish stout on 10/26/13, fermented at 68-79 degrees with minimal tep flucuation, bottled on 11/17/13
Used 1.7oz white table sugar + a little water and a little lemon juice (to make my inverted sugar)
12/1/13 - lost 4 bottles. 3 of them 22oz, 1 was 12oz. Temp...