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It attenuated more than what was predicted as it is, so I don't know why you'd want to change anything in regards to that. The lower ABV is a result of the lower OG. If you want to get closer to 8%, adjust your grain bill to account for the lower than expected efficiency.

FYI, Fermentis updated the specs on US-05 a few years back. The recommended temp range is 64-82 now.

The Tilt is actually a very useful tool, although I wouldn't count on it for accuracy. It's great for tracking fermentation and monitoring temperature. In fact, combined with a fermentation fridge connected to the Inkbird ITC-308 WiFi model, it gives you a lot of control. For example, I went to...

True. I can only assume that Rahr made the move from 50 to 55 to keep things consistent between their U.S. and Canada facilities.

I have had two of mine for at least two years now and a third one for about a year...all on the original batteries. Over that span, I have estimated that I have done a total of 90 to 100 batches between the three Tilts.

The simplest solution is what has already been mentioned here - use Google Sheets (free), Brewer's Friend, Brewfather or another solution that'll record and chart your readings. I'm not sure what your tech skill level is, but with the Tilt, you buy/assemble a RaspberryPi unit for the Tilt to...

Using CBC-1 yeast at bottling as @GrogNerd mentioned is the way to go if bulk aging for extended periods. If you use the bottle conditioning calculator on Lallemand's website, it'll actually tell you how much CBC-1 to use...

Exactly. Understandable considering the conflicting and confusing info available on the Interwebs. Regardless, this seems to be the more common interpretation today, technically correct or not.

Damn dude, chill out. The term “secondary” gets thrown around so much that it could refer to a few different things. 99% of the time someone says they are doing a secondary, we don’t think that are referring to bottle conditioning. I was just trying to prevent future confusion for the guy. If...

Well if you want to get technical, then yes, in this case it’s technically a secondary fermentation. But if he were transfer to a secondary followed by bottle carbonation, it’s no longer secondary fermentation.

You are correct about MO coming in 55 lbs bags. Rahr does as well.

2-row, pilsner and Maris Otter are the three base grains I regularly buy in bulk. On occasion, I also will buy pale or white wheat. I use these for my bulk, unmilled base grains. They hold up to 60 lbs - Pet Supplies : Gamma Vault Airtight Container With Measuring Cup (Super Storage 16 Gallons)...

I have never used anything like the Fermenter King, but it looks like it's just a pressure fermentation option. It would work fine as an option for you, but I have never done pressurized fermentations, so someone else may be of more help there. From what I can see though, it appears to have a...

They are providing very general instructions. Following them will still result in beer, but after some experience with the entire process, you will find that some steps are correct, some aren't necessary and that there are additional things you can do to make the beer turn out even better. These...

Also, store them in a dark place if possible. This isn't as critical with amber colored bottles, but it's good practice. You don't want any light affecting your beer...ever.

Well to clarify one thing, bottle conditioning and carbonation is not the same as secondary fermentation. Secondary fermentation is something that happens in the fermenter between primary fermentation and bottling/kegging. As for the bottles, keep them warm (room temp is good) for at least two...

Lol….Can you store them all safely then?

For the two bottles that you are concerned with, I’d out them away somewhere safe like in a storage tote just in case. As for the 750ml bottle, two drops is probably fine.

The availability of 5 gallon carboys? Final answer…locking it in.

Most likely because of five gallon kegs?