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It's not that US-05 is slow, it's just you are comparing it against the fastest yeasts. S-04 is pretty much the top ale strain in terms of getting to work and dropping clear. The problem(for some) is, it's got a more characteristic taste than US-05. If you pitch at fermentation temperatures(as...

It's funny. My very first beer was a kit made in a plastic carboy. Just mix it with water, add some sugar, add the yeast. Super easy. Over time, I switched to all-grain biab. Then came large kettles, starters, kegs and a cooler. Not so easy. All that stuff was taking like half a kitchen once...

Skip the secondary, it's not necessary. You are probably going to end up at rougly 3.5% ABV as it stands. Adding 2lb of sugar pushes your gravity to 1.05 and you end up at rougly 5.2% ABV. This will change the taste to be on the drier side of things. It's up to you. I am personally fine with...

Yes, it can. It won't taste great though. Good luck. I would look for homebrewing forums/communities in your country. Mine regularly has threads where people ship each other less common/uncommon yeasts. You can just buy the common beer yeasts where I live. I imagine we'd be shipping each other...

Considering your OG and 9L added water and the 1.05 target, you beer should be about 5% alcohol. This means you are an alcoholic :p Since all of them had decent carbonation, they probably had too much yeast per bottle rather than being infected. Look into cold crashing and gelatin fining to...

I don't think so, the first link notes "Brewer's Yeast will not make your bread rise because it is inactive.". Inactive yeast generally means dead yeast. If they are confident it's not producing co2, it's dead. Even if it were alive, it wouldn't make great beer. If you are looking for a yeast...

By the way, did you put them in the dishwasher or oven or sanitize them in some way before bottling? It's been only a week, they should be nowhere near the full pressure. My guess is you added way more sugar than you thought or the bottles are way weaker or they/some are infected. Best of luck...

Yes, but you will oxygenate the beer a fair amount. At the very least, I'd suggest slanting the spigot slightly(if you can) so that it doesn't aerate as much. I'd go for it if you can't get a wand for some reason, but otherwise I'd buy one and wait the 2 days shipping until I bottle.

I wouldn't bother trying to prevent it. The chances of an infection happening at that stage is pretty low. What will happen is just the yeast will ferment the tiny bit of the starsan and that's not really an issue either. Alternative to starsan, you can use a water-alcohol mix, or vodka in the...

50g and 100g vacuum packs. They look like this https://www.greatexpectations.co.nz/ic/2516464938/40541.1.JPG I prefer 50g packs because they are usually exactly 1/2th of the price of the 100g pack(no added cost) and they are easier to keep after opening one pack. Sometimes a 50g pack isn't...

It's completely fine.

Because I use metric in my head and just convert them to imperial when the person I am talking to uses imperial units. 1.75oz is a neat number in metric, 50 grams. :p Both of these profiles are roughly ~25 IBU, one of them just aims for bitterness-only. The 6oz amount added at boil would be 85...

Oxygen gets in whenever you are pouring your beer into anything, or the bottle, and when you are capping the bottle there is some oxygen there too. These amounts aren't enough to cause too many off flavors though. In commercial settings, this is usually entirely avoided. They scrub the oxygen...

Oh I just took the first image result from google to illustrate the basic idea of the boil/bitterness relation. Thanks for the material.

If you bought your malts from Weyermann and used a commercial sugar, assuming 70% efficency, you'd have an OG of 1.07 and ABV of 8%. I'd say it's probable you might end up with less than 6% ABV. If your own process is like 15-20% worse yield than the commercial values, you end up at <6%. On the...

Yeah, I was worried for a second you were going to kill yourself :p Use cubes next time, it's just easier and you will get the same level of carbonation in each bottle. They fit thru the opening of the bottle exactly with a little push. I am guessing you displaced plenty of co2 already in the...

Oh, that's not a table spoon. It should be about 3 grams of sugar in that pic. (A sugar cube is 2.5g so you can squash one to compare). The standard table spoon size is 12.5g, a table spoon full of sugar is 30g. 3 grams per a 33cl bottle is still a bit much, but its not bottle bomb levels...

Can you post a pic of one table spoon filled with sugar? Depending on how full that spoon is, it might be too much for a 33cl bottle. Or if you have a precision scale, you can figure out how many grams is that. This is actually important, you might have made grenades. You won't get carbonation...

That's correct. Start with a cup of water, get it to boil, add the sugar slowly. Once it can't dissolve any more, add more water. It should be about 1-to-1 ratio of sugar-to-water. (off the top of my head) This works too. Some people are concerned about sanitation, others are not. Personally I...

I'd add the sugar. You only need to a kilogram to get to your OG and that's the usual recommendation kits come with anyway(just to say lots of people do it and they like it :p). I'd take a slightly worse beer if it comes with higher alcohol content any day.