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There could be a possibility that you didn't aerate sufficiently before pitching the yeast hence why you're seeing action when you do open the lid. Another possibility is that your yeast may have been experiencing a long lag phase prior to fermentation (which can take up to 72 hours) to get...

Look into BRETT strains from either company. There's a few different strains out there, but to get familiar with them, search the yeast bank's site. White Labs usually produce more funk/smoke/horse/barnyard than Wyeast, which are more on the fruitier side.

Anytime man. That's what's great about this place - helping people brew the best beer that they can. If that's the case of having no carb in some and tons in others, sounds like the priming sugar wasn't properly mixed. Next time give a good few mins swirling with a sanitized spoon, but don't...

ESP, just a heads up on dry hopping with zest is that sometimes the zest becomes too overwhelming quickly. I'd recommend using a lot less (maybe .25 oz to start) and check after a few days. If it's not up to par, add a little bit more and wait another few days Other issues I would tweak if this...

Either way is cool as long as you're anal about making sure everything is properly sanitized

No worries. Do you remember how much priming sugar you used? What was the final batch size and how many volumes of co2 were you aiming for? Just trying to pinpoint where the problem is.

Did you taste the beer at all? If it tastes metallic, you may have picked up an infection along the way.

What's the temp? Might be just a long lag phase.

Is your goal to have the zest take center stage or as a complement to the hops?

Never knew that NB has a priming calc. I've always used Tasty Brew, but I like NB's suggestions for carb levels much better! Thanks dude

The other culprit would be overuse of priming sugar. Do you use a calculator to determine how much carb you want for each style you brew? If you're using the old "ounce of sugar a gallon" that all of us as beginners were hammered on by instructional kits, and are certain that a) it's done...

You're good man. It's just yeast and trub that hasn't floc'd yet. What yeast did you go with?

Sounds like it just had a longer than expected lag time. That's surprising from a starter because mine usually take no more than 12 hours to get cracking on my batches. Did you adequately aerate before pitching? Did you use a yeast starter calculator to determine if you had enough viable yeast...

In my experience, Mr. Beer kits usually make average beer at best albeit still able to get you feeling a little proper after a few glasses ;). In regards to the honey addition, yeast munch through it as a simple sugar leaving very little, if any, flavor at all and more times than not, it...

Understandable. That mash temp is usually too high to achieve the low gravity that you want in a saison unless you use the infamous French saison yeast that rips through any wort with ease. 1.012 is a solid FG, but IMO, lower is always best in a saison. Either way, I bet your beer is going to be...

I doubt you'll get much more attenuation out of your yeast with that high of a mash temp (154) unless you are using WY3711, French Saison. Next time, I'd recommend mashing around 147-148 for a more fermentable wort. By the way, which yeast did you use?

Hahaha ya. Glamour courtesy of autocorrect on my iPhone.

Looks like a pretty sweet hop sched to me! My only recommendation would be to up the glamour additions to 1 oz each

What temp did you mash at? Lower mash = higher attenuation/drier beer while higher mash temps provide more unfermentables. Have you been rousing the carboy while raising the temp to get the yeast back into suspension?

Looking good man. I'd recommend upping the temp into the 90s if you can to prevent this yeast from stalling out. It has a habit of stalling around 1.025-1.030 for a few weeks and then out of nowhere kicks back into fermentation. To bypass that lag period, higher temps is the way to go