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Bottle carbonation can be tricky at best. If primary fermentation did not finish, you may still have active yeast floating around. Taste is a good indicator that your beer is ready, but secondaries are meant, especially in kit brewing, to give the yeast time to "flocc out" and settle. A bottling...

This^^ I may have confirmation bias, and I appreciate every assessment I've received thus far (no dismissal of anyone, all have great input), but I'm thinking amylase. I think I'm pressing the easy button. I will rouse. I could warm, but the yeasties are pleasantly snoozing but also...

Sadly, I forgot to take an SG reading... I will in the future. I have been monitoring the temperature and it has never dropped below 70. When you suggest "heating it up a bit", by how much approximately?

There is no level of prior innebriation that would make what I have in primary drinkable. It's unpalatably green. I think that since it stalled, the yeast didn't have the opportunity to clean up after themselves. I bought some amylase and I'm going to give it a shot. I hope it will kickstart...

Clear Candi Sugar - 4 lb Belgian Pilsner - 8 lb Briess Pilsner - 5 lb Styrian Golding Pellets 1.4% AA - 2 oz Saaz, Czech Pellets 3.83% AA - 6 oz White Labs Belgian Golden - WLP570 - 1 vial White Labs Belgian Strong Ale Yeast WLP545 - 1 vial 1 liter starter on a magnetic stirplate for...

So... I know that when you are brewing beer, you check your FG until it stabilizes to know when your yeast has finished. So, by extrapolation, could you say that once pH stabilizes, that your vinegar is done? Is there a simple way to detect this without checking pH (or perhaps a kitchen pH...

Maybe lactobacillus? Just a stab in the dark on my part. I'm no microbiologist.

Thank you for addressing my points directly. I have 24 fl oz. of micro brew inoculated with a Whole Foods unfiltered vinegar sitting in a Mason Jar at the moment, covered by layers of sterile gauze to allow breathing. When you mention using a whisk, what method of sanitation do you use on the...

Look up Gruit (or Groot) Ale. It was what beer was like before beer became hopped (yes beer was hopless early on). Here is a particular brew from a blog making a Gruit with milk thistle and dandelion. Apparently you don't add the milk thistle to the boil, but straight to the carboy. Pis en...

The thought of lacks factory machining had not occurred to me, but I will know to watch for these in the future. My Darkstar was clean burning out of the box and I barely even needed to adjust it. Thanks for adding burrs to the list of possible causes.

I don't know if this thread is too old, but I just wanted to add that I had the same problem using an old and rusted Bayou brand burner that had pretty much been neglected (not by me). Like IslandLizard says, clean the orifices. Spiders and other insects love to take up residence in the Venturi...

Firstly: I wanted to thank you for your help, so PM me with an address and I will drop something tasty by for you, just for being helpful. Secondly: Success! Granted, you were totally correct when you stated that the dry ice would be of little use. I used a 1500 Watt heatgun instead of a torch...

Great advice. Thank you kindly!

Excellent. I will let you know how the dry ice goes. So heat to about 120F. Should the whole pot be that temp, or just the area? I have a light-duty tech torch I could use to heat the area. Would that work?

Absolutely no generic swill. :D You like Belgians?

I will hit it with some dry ice first, but definitely! What do you drink? I will bring you something that doesn't suck. :D

You made me chuckle. Driving is a way of life in Metro Atlanta. If you are up for it and the dry ice doesn't work, I might just let you give that dent an attitude adjustment. ;) I updated the OP with the pic. You will see the dent in the top set of rivets.

I figured that would be the case. Do you know how I would go about using dry ice? I think I read somewhere that it has to be hot and that the extreme cold shocks the metal back into shape. The handle being there though complicates things as you state. I will see if I can get a picture that...

I brewed an all-grain Märzen-style ale on Monday. I filled my stainless steel Megapot 1.2 brew kettle to the 5 gallon mark. I walked it out to the back porch and placed it on the railing (like an idiot). I realized I forgot something and decided to head back into the house. No sooner had I...

I'm familiar with the "brew spoon" and how each household had their own. The non-hygenic beginnings of brewing and third world solutions are not what bother me. If you have better options available to you, then why not use them? If we know better, what exactly is the benefit to use this...