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I am impatient. I made a 10.3% barleywine with US-05. 2 weeks primary, 1 week secondary, 1 week cold crash, 5 weeks in the bottle. FIVE WEEKS! Not carbed! And they were all primed with a whole C&H sugar cube jammed down the neck of the bottle. I popped the cap off of half of them, and sprinkled...

I was bottling and I noticed a fruit fly (or maybe a gnat) floating around my operation. I ignored him because it's a 10.6% beer, so not much worry about an infection now, but what about when I'm wort chilling? If a fruit fly flies into my wort while it's chilling down to 75° to pitch the yeast...

Will the suspended yeast die if you cold crash for too long?

Calibrated my dial thermometers using a glass lab thermometer at water temperature 150°F. They were 5-7°F over, which would explain my high FG readings.

Hydrometer

14 days primary, then added coconut to primary for 7 days, removed coconut and racked to secondary for 7 days , then 6 days cold crash. So about 4 weeks between pitching yeast and FG/bottling. Now I'm almost certain that I am using uncalibrated thermometers and my mash temp is way too high...

Or do I need to do the math calculation? I used 2 cups of vodka in secondary to sanitize the toasted coconut and mesh bag. 4.5 gallons post-boil 9 lb 2-row 1.5 lb chocolate malt 2 lb crystal 15L 1.5 lb rolled oats 1 lb roasted barley OG/FG estimate calculator shows that my OG should be 1.088...

Thanks for the suggestions. I've decided to go with CascadesBrewer's advice and get a glass lab thermometer to use for calibration at mash temp.

This hobby really does require investment...

The Blichmann screws in... How do I screw that into my stock pot.

I have two brewing dial thermometers that I have equally calibrated with ice water. When I reach mash temp they show different numbers ± 4°F . So I try to keep one thermometer at 148 and one at 152. So at ~150, I stir, turn off the flame, and put the lid on. 20 minutes later I stir it and...