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If you chill them you cut off any bottle conditioning they may need by putting the yeast to sleep. Remember carbing is not the only step in the process, there is still letting the beers that need it time to mature. Some beers don't come into their own for anywhere from 5-6 weeks past bottling...

Have you looked at my bottling tips sticky? It will make your bottling easier.

I'm curious as to why you wouldn't just calibrate and check the accuracy of your hydrometer? It's much quicker, easier, and probably cheaper.

Read this... Attention new brewers, yes your original gravity reading is wrong. Don't panic.

Forget safale, use the yeast actually grown for bottle and cask conditioning beers. Danstar CBC-1 Cask and Bottle Conditioning Yeast. I usually use a half packet/ 5 gallons.

Do you calibrate your refractometer before every session? I keep a tiny test tube of R.O. water in my refractometer pouch, and the first thing I do is zero it out with the distilled water.

Oh and don't stop using campden, it's one of the best things we can do as a brewer, especially if we DON'T want to mess with using RO water and playing with water chemistry... it's cheap, easy to do, and can't hurt. So use it. :mug:

Yeah, my experience, especially with new brewers, is that the simplest answer is usually right... and usually the answer is one of the many forms of green beer.... I've been answering brewers questions for over a decade... and most of them are just variations of the same theme.. lack of...

Like Draken said, there really is no abnormal krausen. They all look ugly, and could be utterly different in looks or behavior even with the same wort and same yeast in two different fermenters. If you have a big ugly film, called a pellicule, then that's a different story... but that looks...

Read this... "Attention new brewers, yes your original gravity reading is wrong. Don't panic."

Well, you said it, that airlock activity is NOT a good indicator... if you really want to know you take a gravity reading... But I wouldn't even bother for a few more days. There's a sticky at the top of the beiginners forum that say "fermentation can take up to 72 hours to take off.) Just...

My friend who asked me to brew this for his wedding informed me that he wants to serve it through a beer engine. I had already planned to nat carb it in the keg, so this is doubly exciting.

Don't worry about it.... If you're dropping them in, sanitize your hands. And leftovers seal in a ziplock or a vacuum bag. But anything beyond that is overthinking. :mug:

Whenever I'm testing a new hop (and by the way I have some of those two, but I have yet to try them) I go for the simplest recipe possible so I can focus on the hops. If it's a delicate hop it might be a light as a Kolsch- but usually it's just a simple SMaSh, or two row with some crystal. I...

The fact that you opened a beer, ANY beer after one week is the problem, not that you fined it.. Read THIS, and repeat after me, "I will not waste my beers by opening them after only a week. I will NOT declare a problem if I DO open my beer after only a week, the yeast are in charge, NOT ME. 3...

I think maybe in some way this is more evil.... I mean proprietary 2l kegs? SCAM. You can by 5 liter minikegs of many beers, including Bell's Oberon and Two Hearted Ale in many grocery stores. Talk about creating a captive market.

Yeah, reading your initial post I think you're over stressing/overthinking this. If this is a bunch of brewers coming over to brew at your place to brew it should be pretty casual. My friends and I do this all time time- it's really laidback and causal. Usually everyone brings beer...

What am I missing here? If your gas is arriving in a week, why don't you just leave it in the fermenter until the co2 comes and keg it then? Give it another week of conditioning, and don't monkey around with anything else? If you want to brew again, go buy another bucket.... You can never have...

Here, read my story and see my recipe for my 50th birthday barelywine that was brewed 5 years before, made with 50 year old honey, sat in a barrel for 2+ years and ended up being 19.75%... AND survived my apartment building burning down.

It's not rocket science, it's EXACTLY what ever extract homebrewer does everyday, EXCEPT, we're making the concentrated extract. It's not some big complicated thing, the people who think it is, honestly have never tried it- they're just repeated the same old chestnuts they've heard repeated by...