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I did suspect yeast selection could be one of the causes, the yeast seemed slow in the starter and the carboy. I don't normally repitch, repitching into the starter was a last minute decision. I'd assume infection of another yeast strain the next likely culprit. I thought OG might be wrong...

No doubt the beer should have finished out drier, after that mash. I did expect that, but 95% attenuation is way beyond even my highest guess. I hit 148F with infusion, but had to decoct due to the volume of mash. Mash probably did sit at 148F and dropping for 45m, maybe longer but probably...

1 batch ago, I did an IPA using WLP001. I re-pitched what I could siphon out of the carboy into a 2qt starter. The starter was sluggish, but was at high krausen when I pitched it into my last batch, an american brown, 3 days later. This was an all grain batch, 1lb (10% of grain bill) was dark...

The winning combo was a pair of pliers to compress the corks and a sledgehammer to mash 'em in.

I'm using #8 agglomerated corks on leftover commercial wine bottles. I tried bottle caps on a couple bottles, even though there is no lip on the bottles, hoping they had enough grip to stay put, but I almost broke the capper too. I'll give the sledgehammer idea a try tonight. I'll definitely be...

I went to bottle up a couple gallons of apfelwein on sunday and sure enough, my corker broke after I already filled up all the bottles. To be fair, it was one of those two piece, plastic POS. A poor man pays twice indeed... So, half of the bottles are corked with mangled corks, the other half...