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If there is some gas and you used proper priming sugar, maybe try placing them in a warmer place. If you're wary of this just try one bottle in the oven with the light left on, try for a week or two. Should be warm enough to allow the yeast to carbonate properly. Its worked for me for a few...

As Rhumbline said, the idea of measuring out 0.03g per bottle is probably not a viable method for most people (although we have some very science oriented folks on here, so you may be one with a capable scale). Perhaps it isn't the amount, necessarily, you should be concerned with. If you had...

Well, there are certainly bigger primaries if you want to go that route. I usually use my 6.5 gallon glass carboy and control my fermentations by starting at 62-64F and rising slowly over a week to 68F. If it's a big beer, like a RIS, I use a blowoff. I also use my 5 gallon bucket which is...

Entered my iteration of this into a competition...fingers crossed?

To further on what previous posters have said about hopstands. IIRC the oil myrcene is predominately the factor in aroma in terms of hops. With a boiling point of 166F you want to add your flameout hops after you chill down to around 160F which I believe to be the general accepted hopstand...

Cmahnnn he/she prefaced it this way go be civil and not offensive. Just trying to help. I'd say go for it. Sounds creamy and dreamy. Cheers

As for OGs, I think it's hard to put a flat statement out about how long to age. I believe, like others are saying, that it has a lot more to do with style. For my RIS, I fermented and aged in the primary fermenter for a total of 6 months. I then aged in bottle for an additional 6-8 weeks and it...

Temperature swings cause pressure changes. Mead gets warmer, air pushes out the airlock. Mead gets colder, new air comes back into the carboy through the airlock. The mead should be fine but yes, best practice (if fermentation is DEFINITELY finished) would be to plug it. I, however, usually...

Welcome. Your setup sounds to be akin to what mine is. I envy you starting at this point. This forum and those books are an amazing start and may be all you ever need. Cheers

Did you dry hop by chance? Could be debris in the poppet.

Reputable source.

I think we made our point. I can't even.

I hate when people say "bae". I just think it's one of those silly hip slang words. I guess you SWMBO-haters could say you hate SWMBO just as equally. The difference is, idgaf (thats an acronym for I Don't Give A Fudge) what goes in or out of your mouth. You could name your son Bae and I...

I'm gonna acronym as a hobby. I think I'd be good at it. Forget brewing. Brewing is lame.

Yep. If I actually obeyed my wife, I'd be feeding my daughter and I wouldn't have the basement cluttered with brew equipment. And I would stop drinking. And I'd start cleaning. Oh the horror.

$20 a man directed that commercial.

Someone is either jealous of us husbands, or has a wife that he doesn't need to obey. Stop debating over acronyms. If you're really that bored, start cross breeding hops.

I usually start my fermentation at 62F (using S-05 or Conan) and ramp up to 68F with a 1 degree differential. My freeze is brand new and holds its temp very well. It usually will cool to 61F (with the target at 62F) so it needs to climb an additional 2 degrees (to 63F) to have the freezer...

Bitter with Columbus , flavor/aroma (whirlpool for sure) with cascade Amarillo nugget? Columbus does a good dryhop too if you have enough. Conan is an amazing yeast that I think goes best with grapefruit/citrus.

I took his post to mean "shipping costs [from online retailers] seem crazy". No?