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I think it was... Unless I dreamt it!

If all the bars and restaurants are closed, where is all the co2 going? As far as homebrew goes- just bottle your beers.

I took 2 weeks of sick time my company offered. I did a bunch of organizing in the garage including building custom shelving. And some gardening. Back at work now and busier than ever!!!

I built storage shelves in my garage and did some gardening in the 2 weeks that I took off from work. Now back at work and looked up our sales. (big box home improvement) We have been 20 - 28% busier for the last 2 1/2 months than we were last year. And families all shopping together...

The hops will most certainly have lost some of their oompf. But they should not be bad. I don't brew clones but would prefer fresh hops if I wanted as close as possible to the original. If I am not to concerned with duplicating the original old hops would be OK with me. I have tons of old...

You will need to get your volumes right first. If they are off everything else will be off. Find out what your boil off rate is so that you collect enough pre-boil wort. Brew the batch, see what your efficiency is and put that in the BH efficiency field on the design page. Adjust that over...

Order the grains you need in the amounts you need for now but put a mill on your short list. I got a Corona style mill early on and started buying 50 pound sacks of base grains and at least twice as much specialty grains I needed for a recipe. You then have grains on hand and you can brew when...

Yes you rushed things. It takes longer than a week to bottle condition. I'm not at all surprised that you didn't like those. Standard practice is minimum of 2 weeks at about 70 degrees F. 3 weeks is even better. I have almost always tried a bottle at 2 weeks. Some were carbonated, some were...

Did you transfer these hops to the primary fermenter? If so, why? If not, once the wort is cooled they are no longer adding any bitterness. Grassy is often caused by dry hopping for too long.

If that taste wasn't there to start with, by all means, drink them up before they get worse. I was trying to say that even a beer that is a style that should be drunk fresh, none should get bad really quickly. More like months. Hoppy beers will lose a lot of flavor and aroma but should not...

A month or even two is fresh. But all the beers should be good for much longer than that. They may lose a little but should certainly not go bad. I have kept APAs around for around for about 6 months when I had tons of bottled beers on hand. At one time I had about 12 different beers bottled...

I don't use anything. Bag them, push them under the surface with a sanitized utensil and wait until the hops are fully soaked. They stay wet.

We can't say from a picture or even predicted FG compared to your reading. How long has it been? What temperature has it been during fermentation? Recipe? Temperature of the sample? Have you checked the calibration of the hydrometer? I have often had beers finish higher than the predicted...

Sounds like a defect. See if NB will exchange it for a PET carboy or even a bucket. They are too dangerous: https://www.homebrewtalk.com/forum/search/6971179/?q=Broken+carboy+horror&o=relevance

Well you are in the extreme minority of the opinion that oxidation is not a problem. In your case you are doing things that most do not do to alleviate the extent. (secondary while still fermenting). If you then do an open transfer you ARE oxidizing your beer. If you are careful the...

The earlier you put hops in the boil the more they contribute to bitterness and the less they contribute to flavor and aroma. I used to spread them out throughout the boil. Now it is a 60 minute charge for bittering and rarely anything before the 15 minute mark. Usually 10 or 5, then the...

Where is the fridge? Could be that the ambient temperature kept things cool enough on the 14th and part of the 15th that the fridge didn't need to go on to keep the wort cool.

You could look up backsweetening of ciders.

Sounds good. I have a bunch of yeast that has been frozen longer than that. My longest resurrection so far is from a yeast that was frozen for a little over 6 years.

I wouldn't worry to kill the yeast. But if you are trying to backsweeten the hooch you probably have to, otherwise it would just ferment the addition of any fruit. If you don't put in fruit there is nothing in there that you need to filter. I don't know about isinglass, but Irish moss goes...