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Yep, normal fermentation. Based on my experience, this yeast is just super normal. There's nothing wrong with it, but "super" may be a marketing-based exaggeration.

I too believe the effect on taste will be minimal. I might drink it. However, I would not serve this beer to guests. Guests may expect that the beer has been brewed using best practices, and suck-back of more than a pint of star san in a 5 gallon batch is not best practice. I think a commercial...

Any and all advice, huh. Okay, you asked for it: 1. If you are brewing in your house and you are cold, turn on heat. ;) 2. If item 1 doesn't work for you for some reason, move somewhere warm. ;) 3. Get a different wife. ;) 4. If item 3 doesn't work for you for some reason, go the mill route...

As requested, I respond: I like peanut butter, and I like chocolate. But I don't like peanut butter with my chocolate. I think it has to do with the confluence of homemade peanut butter treats, the flu, and the horrors of the Wizard of Oz. What does your tettnang smell like? Is there a hint of...

In!

Panda looks like a Great Dane! I've seen many a Good Dane, Fair Dane, Okay Dane, etc. Only a few are truly Great.

I assume you're talking about different pricing for the exact same beer. Then yes, that makes little sense. Or no, that makes no sense. But they have to charge more because homebrewers come in and start asking them a lot of questions about the hops they use, what yeast they use, what...

in @TxBrew

First, get a skunk, and taste it. Then, taste the beer. if they taste anything alike, it is skunked. If the beer tastes okay, proceed with bottling. Are there a lot of hops in this beer? The more hops, the more skunk. (Corona light doesn't seem to have a problem.)

Embrace the workout. Earn the beer. Enjoy both. My brewing process is intentionally manual and labor intensive, but I consider it a fun workout day. Beer tastes better after a hard brew day. Also, I have incentive to stay in shape so I can continue to brew.

IMO, if the only thing you're adding is bourbon, there is no need to let it sit another 2 weeks to "age." I think the flavor effect is instantaneous.

In general, volume markings on brewing equipment should be taken with a block of salt (aren't accurate). The same is true of cooking equipment. When I first started brewing, I acid-etched volume markings on my glass carboys by carefully measuring volume with a 2 quart measuring cup. Then, after...

Not off topic. Bleach is needed here. For our eyes.

Okay, bump up your abv and enjoy! Are you are asking how to do that? I'm not sure it's ever been done before, but I suppose you could add some sugar, such as DME, LME, sucrose, dextrose, etc.

Just dump the chips and dust into your carboy. When you rack to your bottling bucket or keg, put a fine mesh hop bag on the outlet end of your hose. Secure bag with a zip tie. I do this all the time to keep hops out of the finished beer, because I cold hop (formerly dry hop) commando style.

Just squeeze the soda bottles -- don't open. When they feel like the unopened ones from the store, you've got carbonation. There is an end point. Sugar is eaten, yeast are dormant, and beer is perfectly carbonated. Or, all done, and beer is flat. Or, bottle explosion. Best to wait at least 2...

After the mash, dump them in your mash tun. They steep during the runoff/sparge. Just that easy.

Mash without the roasted grains, then add them after the mash. They do not need to be mashed, just steeped. This may help you avoid astringency too. I do it that way all the time.

@Mainer, Your FIL story is good, but I also like your avatar. Several years ago, my dad came to visit me. He was an avid bird watcher with multiple bird feeders, and he was constantly battling the squirrels who came to "steal" food from the feeders. While visiting, he was admiring my collection...

Ah, so that would be the Mojave desert. (For those wondering if the OP had a basement, the "j" in Mojave is pronounced like an "h.") :) Thus concludes your geography tidbit of the day. Happy brewing OP, and stay cool.