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That beer's nearly 10% ABV. Stop opening them and let the yeast do their jobs! I'm sure it'll be a great beer when it's ready!

+1 on 'better safe than sorry'.

All of your feedback is much appreciated. I've never experimented with 'late hopping' techniques and am keen to give it a try. I'm sure that either the Simcoe or Centennial would be great at 60, but I think I'll go with Centennial just because I want to save as much of that piney Simcoe goodness...

Could it be that your priming solution wasn't mixed into the beer very well before bottling? Maybe there was a higher concentration of sugar at the bottom of the bucket and you bottled up the plastic bottles first? Just a shot in the dark... Anyway, I'd wait it out a little longer. Enjoy the...

I’m planning on brewing something similar to Sierra Nevada Celebration Ale in the coming weeks. I want to use ingredients that I have on hand, and nothing more. It doesn’t matter to me how close it tastes to the original, it’s just an example of the style that I’m aiming for. This is a flexible...

Very cool stuff. I spent the last 2 hours reading about Norwegian and Lithuanian Farmhouse Ales.

There's absolutely nothing wrong with leaving your beer in primary for that long. This is curious to me. So it was at 68F for 9 days, you took at out to 73F ambient and it formed a second krausen? It sounds like primary wasn't quite finished yet!

It's one of those things where there's simply no right or wrong. You can argue with some beer snob until you're blue in the face, but it all comes down to what you like. I don't make it out to a lot of craft beer bars living in the middle of a rice field in Japan, but with most of my own beers...

Agreed. I'm glad that you solved your problem, but pumping the auto-siphon was most likely not the cause of your 'acetone' flavor. As a new brewer years ago, I did horrible things to oxidize my beer. I had some funky flavors in some of my beers for sure, but acetone was never one of them.

Keeping things simple is always good, especially in the beginning. Get a few more brews under your belt and you can make this hobby as complicated as you want...! I'm not sure what your LBHS means by labelling it 'diastatic malt.' Maybe it's just their way of saying 'base malt'? Maybe someone...

Those grains have been processed/roasted in such a way that they no longer have diastatic power. Long story short, they are unable to convert the starches in the oats into simpler, fermentable sugars. Either substitute a pound or two of pale malt for a comparable amount of DME and do a...

Here in Japan they have electronic super toilets with a bidet and a BLOWDRIER built in. Completely hands free and incredible!

http://www.brewersfriend.com/beer-priming-calculator/ Use this, or any other, online priming calculator. There are minor differences between them but so long as your beer has reached its terminal gravity you shouldn't have any more bottle bombs. Best of luck!

If you get your temps down the rest of your problems will take care of themselves! Even head retention!

I have had such a frustrating time dealing with AB over the past few years that I simply gave up. He has a good selection for Japan - but only on paper. I'm not saying that running a homebrew supply shop is easy in this country, but I can't tell you the number of times that I've placed large...

http://brulosophy.com/2015/03/02/sloppy-slurry-vs-clean-starter-exbeeriment-results/ I do it all the time. I usually get about 4 brews out of a single vial of yeast. Obviously, sanitation is crucial here - but if you're on top of that, you shouldn't have a problem. I usually do the same thing...

I figure it's worth adding that 1968 is my all time favorite yeast. It brings out amazing malt flavors and complements British malts and hops perfectly. That said, if you've never used it, be sure to do a thorough diacetyl rest. You can go from grain to glass amazingly quickly with this yeast...

I don't doubt that your recipe will make a great beer, but I would cut the chocolate malt down to .5oz. at most - and maybe throw it out altogether. Roasted malt flavors aren't really welcome in an ESB. Also, I'd cut down the crystal 120 to around 2oz. and add 5 or 6oz. of a lighter crystal like...

As others have said, young, dry cider is usually pretty tart. I'm willing to bet there's nothing wrong with yours (although what a previous poster mentioned about campden tablets and wild yeast is definitely a possibility). Apples are loaded with malic acid, but when you take a bite of a fresh...

More liquid yeast would be amazing, but even just a better selection of dry yeast would be great. There are so many more options in dry yeast than just a few years ago, but still it's hard to find much more than S-04, US-05, and maybe a couple of others over here.