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Anderson, SC has a brewery downtown called Carolina Bauernhaus Ales. I don't think dogs can come into the brewery unless it is a service animal. I may be wrong about that though. They have a tap room and there is a yeast company housed there as well (SouthYeast Labs) that focuses on yeast...

I have 4.4 cu. ft. Mini fridge that holds two 3 gallon better bottled with airlock.

Just Brew It Anderson is located in Anderson. We meet the 1st Wednesday of the month at Carolina Bauernhaus. If you have any questions let me know. There is a club in Clemson, the Clemson Brew Crew, but I think it is associated with University. I'm not sure if the club in Greenville is still...

Thanks for the work on the recipe Finsfan. I used this as a guide when I was planning a milk stout (minus the chocolat) and it turned out great.

Clemson extension charges about $25 for the report

https://www.homebrewtalk.com/showthread.php?t=476176 Maybe this will help

I agree with this advice. Unless you plan using a 5 gallon container for long term storage, I wouldn't worry about it too much

There was something posted somewhere a while back about manufacturing issues, but I thought it was a temporary issue.

Kai's calculator is fairly good for a quick estimate http://braukaiser.com/wiki/index.php/Batch_Sparge_and_Party_Gyle_Simulator

I've never had an issue with them. I have had beers stay in flip tops for over a year and half with no issues

I've been to service brewing and moon river in Savannah. Both are decent. Service didn't allow anyone under 21 in the building, so it you have kids you may want to avoid.

I always keep SouthYeast Farmhouse Saison Blend and US 05.

I only keep 4-5 strains around at a time. I've tried keeping more than that but I find they just sit around and never get used. Only 2 regulars and then 2 that I rotate around every 3 batches or so.

Oversized starter. I don't harvest from high ibu beers

I think this perception is changing.

I have a golden strong that is still bubbling along at almost two weeks. You could pull a sample and check the gravity that should give you an indication of how it's doing.

Waiting may help some if it has only been a week or two. DME is not as fermentable as corn sugar or table sugar. It should ferment out enough to not be too noticeable though.

the majority of homebrewed barleywine or imperial whatever I've had fit that description.

At the moment only really keeping a couple at all times: SouthYeast Farmhouse Saison Blend Another unnamed yeast from SouthYeast Belle Saison (always keep a packet on hand) Got rid of: Wyeast 1028 Wyeast 1098 Wyeast 1056 This mostly had to do with my shift in brewing in the past...

Patience is all I can sugges, just let it ferment