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I believe if you opened them warm then the suspended yeast acted as nucleation points to allow CO2 to come out of suspension quickly. On a side note, have you verified that your caps seal correctly? I remember reading a while back where a guy got some that were apparently just decorative... not...

Ohio, the forum update took out the state I guess. Edit: I fixed my profile and added my state to the city field too.

I think there's enough interest for a second list seeing as this one filled up a few days. I could tentatively sign up for the caramel quad on if there's enough interest

I'm strongly considering this but I don't think I'm to the point where I'm consistent enough. I also want a fermentation chamber before I make others drink my brews. This may all happen in the next few months but who knows. I'll keep an eye on this and may brew one of these just on my own to see...

HB Milk Stout. Quite tasty

Y'all, this is only 2 weeks in the bottle and it's so delicious. I'm going to add this to my rotation for next winter too. The lactose balances the bitterness from the roasted barley very well. There are tasty coffee and chocolate notes in the finish. I do enjoy a good stout and this is very good.

Rhinegeist Experimental J-Hole (Red IPA) Very delicious for those close to Cincinnati.

If your kit is an extract kit then the directions should be fairly straight forward in the kit. One thing to note is when they say to add your hops at 60 or 15 minutes for example, this means time from the end of the boil. Since a typical boil is 60 minutes, the 60 minute hop goes in right away...

@TxBrew

I like where this is all going. I haven't done a big beer yet but this thread sounds like a lot of fun.

Table sugar works fine as well. You're essentially adding a controlled amount of fermentable sugar to the batch right before bottling. This will allow for additional fermentation within the bottle to an expected CO2 volume or pressure. There are calculators online that will tell you how much to...

I feel like the carbonation drops may be the culprit. This is the only part of the process that I can think of where you can't really ensure sterilization. I recommend moving to batch priming. I was able to do this with gallon batches by siphoning into a stock pot that had the priming solution...

I've noticed that if I drink the beer too soon. It will usually be a bit yeasty in the first couple weeks it's carbing but after 3-4 weeks in the bottle it's usually good to go. Always refrigerate for a few days if you can (24h minimum) to cold crash the bottles and get the leftover yeast to...

Sounds like exactly what I do minus transferring to secondary. It's a widely debated subject but for the most part I don't see many people using a secondary fermenter unless it's a fruit beer or they are aging it for a loooong time. I keep mine in primary for up to 4 weeks without any issues...

When you say secondary, did you transfer the beer to another fermenter to clear it up? If so, this may be the part of the process that is suspect. This is removing the beer from a CO2 rich environment to a more O2 rich environment where bacteria can take hold. On another note: can you describe...

I plugged it into BeerSmith and got about 1.057OG-1.018FG. How was the crush on the grain? Sounds like you didn't get efficient extraction :( Edit: Est. Pre-boil is 1.047 but I'm not sure if I added the correct data to match your system. Ignore everything after the boil step. I didn't mess with...

Welcome! I'm in Ohio too, near Lebanon. I'm sure you'll get any help you need around here just as I have.

Assuming you used the recommended amount of sugar, I think the issue was the transfer to a stock pot then into bottles. I know to get my one gallon kit to bottles, it recommended using a length of vinyl tubing to siphon onto the priming sugar mixture, then into bottles. The auto siphon didn't...

More bottles if you're going to ferment more than a beer at once. 5 gallons uses almost 50 bottles so I'd get 50 per fermenter. The rest looks great. I still don't have an immersion chiller and use an ice bath. It works okay but is cumbersome. Test you're chiller with water attached and inspect...

Well I did mean Red Brick. It's been a while since I've been there and had a brain fart I guess. Could have sworn it was in Marietta but you're right. I don't know that I could recommend red hare since I haven't had any wow beers from them.