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Is the fermenter perfectly sealed? Bubbles are a pretty poor indication of fermentation, since a bad seal will destroy any chance of having bubbles come out your airlock. If you really want to get technical about the experiment, pull a gravity samples every few days from each and see how it's...

Yeast attenutation. It's how much of the sugars in your wort will be digested by the yeast, basically. I think US-05 has about 75-85% attenuation, which means that it will bring it 75-85% of the way from your OG (1.062 this time) to 1.000. It won't be exactly the same for each batch, that's...

The trick is moderation!

I've got the same temperature in my basement as you. I decided it was time to do a california common.

I wasted five minutes of my life measuring my cooler to get good braid spacing?! I guess it can't hurt anything, though...

I made a copper wire frame for my braid. The wire touches the sides of the cooler in four places to keep the braid centered, then I put circles into the cross pieces to run the braid through. I ended up with enough braid to go from the outlet almost to the other end, back again, then to the...

I've got brass for my valve, too. I was talking about the braid being right up against the side of the cooler. There's no better way to assure channeling than that.

He lies! It's Single Women Might Be Old.

Lots of people use the stainless braids. That design is a good start, but needs a bit of work though.

Leave it a couple weeks. It should mellow a bit more. Or, brew up a lightly hopped stout and make black and tans!

Wait to bottle until the gravity stays the same for at least three days. There's no other way to make sure you didn't waste all that time making it and waiting for it to finish fermenting. If he says your gravity is fine and the FG in the recipe is right, then one of those statements is wrong...

Well, usually when the gravity goes that far below what the recipe says, there's an infection of some sort. I think there must be a typo or something in there. It's also a good thing you didn't bottle it when it got down to the 1.044 they said it would stop at. Mopping up beer with glass...

It's probably not done fermenting yet. Was it pretty sweet still? I'd leave it alone for at least a week. That's quite a beer for one smack pack with no starter.

I'm guessing the FG will be closer to 1.015 or 1.020 than the 1.042 they claim. Did you taste the sample when you checked the gravity?

That's a bunch of extract. For 5 gallons, your OG would be about 1.104, 6 gallons it'd be 1.086. How much yeast did you put in there?

Tell us the recipe, somebody will figure out what your OG was. "At least 1.088" is pretty weird for an OG in a recipe.

tacos. Lots of tacos.

You're much stronger now than you were when you were six years old. It'll be very different once it's carbed up and conditioned. I'd be willing to bet you still have yeast in suspension in the bottles, which means there's still sugar that has yet to be turned into alcohol and CO2. And once...

Bad news. That picture is pretty crappy. But, what you described it as sounds to be just like yeast rafts and yeast floating around doing their sugar to alcohol thing that we love them so much for.

Starters aren't any more complicated than making beer. A stirplate is nice, but it just gets the cell counts up faster. I think you'd only have to step it up twice, maybe three times. I'm no expert, though. If I'm wrong, I'm sure someone will correct me.