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Water adjustments have made a great difference in my final quality. One thing to be aware of with BIAB is the volume of water to the grain which dilutes some of the effects/increases overall buffer capacity. Especially if you are doing the full water addition in the infusion. I find that with...

I've never had problems carbonating an ale under 70, usually in a week in the mid to lower 60s. I'd say to check the capping of the bottles, I've had some bottles that I've had to toss because of bad sealing with my capper and bottle shape. Or because they're simply a pain. You can do this by...

First trick is to keep as much out of the fermenter as possible by using a strainer or being very careful. When it comes to bottling time you can use a cheesecloth at the bottom of the racking cane. If you are bottle conditioning then you will always have some yeast in there, the trick is to...

I've never used domino dots, do you have any sense for grams or oz of sugar per dot? There is still definitely enough yeast though, that isn't the issue. Usually you don't have to worry about that until at least 9 months or so (maybe even longer). You are probably looking at about 2g of sugar...