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There are many oxidants besides oxygen.

Every one of the IBU formulas is off, some of them significantly so. My advice is to just stick to one formula and through experience gain an idea of how bitter each calculated IBU value is. Then you can adjust each one to taste, rather than trying to get a number within a certain range. What...

I just stock my fallout shelter with a lifetime worth of dry yeast.

when in doubt, ban things

Blame the customers, not the businesses. This type of thing wouldn't happen at all if more americans liked good beer.

seems like there are as many different opinions as there are replies to this sort of question. i would be interested in seeing an actual study on the subject.

not designed to hold much pressure, could also explode

I use both but will never buy another glass one.

the bourbon barrel aged rasputin is even more awesome than the regular, IMO

nothing like plopping a few scoops of vanilla ice cream into a big glass of chocolate stout if you pay close enough attention you can literally feel your lifespan shortening

Maybe the bartender will remember this the next time he gets all pissy with paying customers.

Bottle it and see what happens, IMO.

Well, if your dry yeast wasn't alive then no wonder you weren't getting good results. :)

if it tastes anything like a starter, then bad. really bad.

Land of the free

I have one of those smaller upright freezers from lowes, it works pretty well. If you're not physically fit I can see how taking a carboy full of beer in and out of it could be a problem. There is also a bit of a moisture build up to be aware of.

the reality tv style is the worst thing to ever happen TV give me an in depth documentary style show on brewing science

I was listening to the basic brewing podcast on the subject recently, and according to the chemist they had on there the shorter half of the vis spectrum, < 500 nm or so, can cause these reactions as well.

Try it. Worst case, it's terrible and you pour it out after one sip.

Make sure to pitch at or below fermentation temperature. That will help prevent off flavors that would require a longer conditioning period. Use a yeast that flocculates quickly. I would seriously consider pulling an all-nighter ASAP and brewing sooner than the 11th.