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One of two reasons most likely. Your priming sugar wasn't mixed evenly in solution or your sanitation on some of your bottles was poor.

My personal favorite: "Go take a crap in the lake"

Did you hit the expected OG? I wouldn't necessarily assume the haziness is from unconverted starch. You could be right, but there are a lot of other things that can cause your beer to appear hazy. Could be as simple as still having yeast in suspension. I would just give the beer some time...

More time in the fridge should help (2 weeks+), but keep in mind that a bit of haziness in dry-hopped IPA's is acceptable even in unfiltered commercial examples.

Yeah, must be careful. Those thai peppers are pretty innocuous looking. Deceiving little bastards.

Looks like yeast to me.

Ahh, mead: the forgotten brew. Wow, I never would have thought that, simply based on your level of activity on this site. Sounds like BBS is a nice place to have around. How long have you lived in Astoria? I used to live off the Broadway stop on the N.

EVaRR??

I'm not exactly following everything you've written here, but it sounds like you measured your OG before you topped off to 5 gallons with water? If so that 1.078 reading isn't going to be your true OG. Most likely you're closer to something like 1.052. So additional yeast shouldn't be...

Thanks Bob. Sounds like I should just farm out the recipe-building portion of this to you! :) Makes sense that thyme would go into the boil, I'm thinking for maybe 5-10 minutes. I cook with it a lot and it's one of the few fresh herbs that can stand up to a good deal of cooking. Thanks for...

Just have to reverse the calculation for estimating ABV in your final beer which is %ABV = (OG-FG) * 131 It's the difference in your initial and final gravity readings that gets multiplied by 131 to determine ABV, right? So, to calculate the # to tack on to your initial OG, just do this...

I had this beer a while back at Birreria. It was somewhat simple and subtle with just a hint of thyme on the nose and not much flavor. I doubt I'll be able to find a "clone" recipe for this beer without contacting the brewmaster there, so I figured I'd try to construct my own recipe for a Thyme...

Rev, I've made pickles a few times and did try a variation on this recipe. I guess you would call these "refrigerator pickles" which, in my understanding, are meant to be kept for shorter periods of time in the fridge. I've never done true fermented or canning pickles before, but in my...

In in in.

A standard percentage for roasted barley is somewhere around 3-7% and most stout recipes I come across use about .5 lb. chocolate malt in a 5-gallon batch. Perhaps the lactose helps to balance these higher amounts, but still. Also note that your OG, SRM, and ABV are all over the upper limits...

I'm not that familiar with the style, but just intuitively, 1 lb choc + 12 oz. roasted barley seems like too much roastiness.

Something tells me you were forced to replace little Hoover's pooper scooper.

You can get Amarillo right now if you really want it.

I do partial mash BIAB and I usually sparge a gallon or so to get most of the way up to my boil volume. Not sure about actual volume lost, I'm sure there are so many things that factor into that number (crush, mash thickness, # of grain, etc.) that it's probably best to measure it on your...

Farmhouse brewing supply has them in stock right now.