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Don't shake them, but i like to roll them back and forth on the counter on their side to get the sediment off the bottom and some of the yeast back up in the beer. I think they can get back up without it but it just helps them along.

Relatively same issue you have, tiny house with no storage (I ferment in the closet in my baby boys room), only place to bottle carb is in the basement which is 52-55F most of the year. I thought my beers always tasted weird , green and were not all that well carbed. So recently I found rooom...

Coosabrew - I did try the hydrometer sample, but after 6 days and ~80 points it pretty much only tasted like hot alcohol. It didn't have much hop or malt character. Did you find this with the BW you did? I'm sure it will be good with age, just trying to find out what to expect. Also, what...

Hey All, first timer here. I've done a couple AG batches and did my first Barleywine last Sunday. It was pretty standard 5 gallon recipe: 18.5# Pale Ale Malt 1.5# C-60 4 oz Carapils 4 oz Wheat Malt I mashed a little lower then I wanted, 150F for 75 min, batch sparge, 75 min boil. I...