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I used 05 for the last few years consistently. But got tired of having to either cold crash or wait forever for the beer to clear. Tried m44 because of similar attenuation but better flocculation and sedimentation. My first beer with m44 has been my best beer to date since starting brewing 3...

Sounds to me like you may have multiple issues going on. I'll go through the major improvements I made that you pretty much need to ensure a good product: Ferm temp, get it controlled and on the cool side of what the yeast needs Water quality, at the very least start using distilled water...

I never get tired of it. I used to hate bottling, now I keg so I'm drinking more than I should just to have a sooner opportunity to brew.

Toss em

I'm guessing they weren't vac sealed?

Could his regulator gauge not be accurate?

That's a good plan to take those last 2 boil additions and put them in at flameout or even better do a whirpool/steep at 180f. Then you can reduce the others to say 20 min and 15 and get more flavor and aroma from them all. I'd even consider increasing galaxy amounts, it's a really nice tropical...

I'm interested, I want to know how it pairs with beer.

What gives? What's your reason for doing so? Just curious

Cold beer has absorbed some co2, that is why temperature matters.

I'd say you might be safe, unless it hasn't reached final gravity. And only a couple more readings will comfirm that. Alot of people say that leaving dry hops for more than a week can cause vegetal flavors, but I cannot confirm that.

Hops were doing this to me. Old, oxidized hops.

Are the hops you're using fresh and vacuum sealed and stored in freezer?

There are some sellers on ebay that have them. I just searched and couldn't find them but I'm sure sellers that have the 16oz will have them or can get them. I nearly got some myself a few months ago, just search flip top beer bottles.

What yeast?

This guy is good entertainment. I watched a few more of his vids. My favorite part so far is when he's measuring out sugar for bottles and says "now this bottle is a little bigger so I'll use a heaping teaspoon instead of a teaspoon. It's not an exact science"

I kinda figured this post was coming soon lol glad it started for ya, took mine 3 days as well

I agree there's probably some stressed yeast. CBC yeast works well for this kind of situation.

That yeast is the conan yeast right? I pitched mine without a starter and it took about 3-4 days for a krausen and still finished way too high. I've read it gets stressed easy without a starter.

I'm pretty sure that's the conan yeast so you're good