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There will be some residual CO2 from fermentation. Since your bucket was essentially a sealed container with a little bit of pressure relief from the airlock. You need to account for that residual CO2 when carbing. There are calculators online to do this. Here is one I used before I got...

Bump! I'll be there!

I'm getting 6.83% from those figures. How did you calculate it?

Some how I doubt it. That foam doesn't look like anything bad. You transferred from the spigot? Did you attach a tube to it? I would consider getting an auto siphon. The spigot could have also been below your yeast that dropped out and agitated them as the previous person mentioned. The auto...

You should be able to get those at any LHBS. The grocery store? Probably not so much... Also, I would just pitch the whole packet of yeast, wet or dry. I probably needed a starter (but didn't make one) for the 5 gallon version of this and the fermentation stopped early. One packet should be...

That looks normal to me. Since you started out high on your gravity I'm not surprised it finished at 1.024. But it should leave some nice residual sweetness if you like that sort of thing! That's the beauty of brewing though, sometimes our mistakes turn into wonderful recipes. And hey, if you...

Well, I finally received my back ordered items from about a month ago. It only took them another week and a half to ship them AFTER they told me on the phone that they were in. Of course, they just showed up one day. I was never notified when they were shipped as promised by their customer...

You're already at around 6% ABV. If you started high, chances are you will end high as well. Also things tend to mellow out while it ages so I suspect it will simply get better! But hey, regardless, you've made beer!

Called Midwest again today to track down my back ordered items. Sat on hold for 20 mins. Then got a answering machine that said "Sorry your wait was so long. Please leave a message and someone will get back to you." So naturally I hung up and called back because I didnt care about the wait, I...

First, I have to say that I was a huge fan of Midwest Suppplies before this experience, and your experiences may not have been the same at all. Also, I am sure that everyone has an issue with a supplier at one point or another. That being said, the following is an account of a recent order...

Welcome from NoVA! Good luck! This forum is a fantastic resource.

Not trying to start an argument, but how can you recommend against glass if you decided not to use it from the beginning? (I.e. you've never used it.) Love my glass (I have six carboys. Read: Not nearly enough!) and I never have to worry about infection from scratches and such. I realize that...

Basically there is no real way to be sure that it is going to remain 100% air tight. You can check by pressing the lid down and watching the airlock but that may not even be a good tell. As many others have said before, a bubbling airlock is not a good indicator of fermentation. It's just a good...

Given that reputation, they should really update the info on the Danstar website. The two strains have virtually the same descriptors: Quick start, aggressive fermentation.

Here is a side by side comparison after about twelve hours from pitching. Nottingham on the right and BRY-97 on the left. OG was 1.044, temp controller set for 20 degrees Celcius. Both dry packets were rehydrated with 4 oz. water per packet instructions. Pitched and aerated by rocking carboy...

Second time brewing this ten gallon batch. All the BMC drinkers loved it last time. Went to the LHBS and they only had on packet of Nottingham left so I got a packet of BRY-97 as well. The batch and ended up at 1.044. 12 hours later it looks like this, Nottingham on right, BRY-97 on left...

I'm no HVAC specialist, but I did stay at a Holiday inn Express last night... That said, unless you know for sure that there is no freon in the lines, you can't be sure about releasing the R12. I wouldn't think it would be worth all the effort to get the lines out but you may have more...

I left about 3" around the freezer but I knew that wasn't really necessary. It was more a function of how large I wanted the countertop. The faucets are 13" from the tile top measured from the center of the shank. The end of the faucet ends up 11" from the drip tray. That was maybe a little...

I'll measure and let you know. What clearance? Between the sides and the walls of the freezer?