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I think I'll hit my local supplier and see if they have dry yeast and add a bit. Sounds best to just add a few and not risk it. Thanks all for the advice!

Just wanted some opinions on a couple beers I brewed about 3 months ago. I started a new job and have been swamped, so they've been in primary this whole time. I sampled them today and they both are at FG and taste scrumptious, however because they've been sitting so long, I'm worried about...

Yes, getting some sediment by 1-2 weeks. I clean the bottles by soaking in oxyclean, then thoroughly rinse them. Then I run them through a dish washer with no soap on light wash and steam sanitize setting.

A friend of mine and I are working on an idea. I love to brew frequently but can't drink full 5gallon batches regularly so I love to bring beers to parties and give some away (donations always accepted!). So basically bottles work best. However, we're trying to come up with a mobile kegerator...

.5) I agree too much home brew! And yeah the DIPA is really high ABV. Ironically they Belgian Cru I brewed carbed up best and is the highest ABV I've ever done. 1) At least 4 weeks, up to 8 weeks 2) Sometimes, but not usually. I secondaried the lager and the cream. 3) No post finings and...

I know carbonation can take 3+ weeks. I know the sites to determine priming sugar. I know most kits give you a bag of priming sugar. My question or comment.... I leave my beers at room temperature (65-78) and they take forever to carb. Like 3 months. And that isn't even high ABV beers...

Hmmmm, sand and salt :) I'm sure it's a typo but had to say it!

The only beers i've made that needed a blowoff were 9% + beers. I now use one always just in case and I bought the tubing (which is ridiculously cheap, you all should buy some). So moral of the story, use one, but not always needed.

I was under the impression that doubles were maltier than a tripel. Doubles also tend to be slightly darker. ABV's can be similar, but are typically slightly higher in a tripel too.

I always strain, however, like every part of home brewing it is 100% personal preference. Very little hop flavor is impacted without the boil and most sediment falls to the bottom.

I'm not an expert, but I think the butterscotch is caused by diacetyl. I think that often occurs when it ferments too high of a temp. It may have also been pulled off the yeast too early.

Unless you racked early and fermentation was nowhere near completed...

Soak in oxy-clean for 30 minutes, rinse, put in dish washer on sanitize. Never had a bad bottle doing this.

I have roughly 300 beers in bottles, 60-80 which are drinkable, the others aging/carbing. Another 4 batches just recently bottled, 1 bucket full to be bottled in roughly 2 weeks, and 2 carboys that will age 3 months.

Bleh, just saw another post like this, delete please...

I just realized I have a TON of bottled beer here. It's filling up almost an entire closet with just beer and related stuff. I counted about 300 filled bottles (plus another 20+ in the fridge). I have one more bucket to bottle in 2 weeks and then thankfully my carboys are long aged beers...

Yeah, you just boiled off all the water and were left with basically syrup burning to the bottom of your pot. Especially when starting out, I'd recommend following the advice of most people on this forum and not trying to rush anything. Patience is a virtue in this field, but unfortunately it...

Would it be possible to say soak the oak chips in an amount of whiskey, for like a week. Transfer the 5 gallons to bottling bucket, bottle 3 gallons or so, add the oaked whiskey to the remaining 2 gallons, and finish bottling?

Well, looks like you boiled off the water and burnt the wort. Were you not watching the pot when boiling? Most kits say never leave a boil unattended. You could have easily boiled over or just evaporated the water.

I second this. 30+ mins is great.