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Without being able to taste the beer myself it seems like your problem is the hot and cold break. You simple are not coagulating the proteins well enough. The added oats in this new recipe has incre …

I would suspect also that the little bit of fat from the cocoa powder may be coating some of the yeast and making them more bouyant. Also creating aggregates that trap gas like White labs said. Anot …

I thought I read on another forum the exact same problem with this product. I think I remember its a finish that is put on the metal during fabrication. I'd call blichmann directly to straighten it o …

It depends on how strong the sanitizer was. You diluted it when you added it to the "frothed" airlock. I would have made it up a little stronger than normal maybe 2X stronger. I think though its be …

You don't need the cover on the three piece airlock for it to work right. If you weren't seeing bubbling I challenge that the lid wasn't on the bucket tight enough and the gas was escaping else where …

Th singe in your nose was the CO2 you get a wiff of. It tends to 'burn' the mucos membranes a bit in the nose. (If you've ever had to lean into a near empty dry ice bin to scoop out dry ice you'd kn …

Optimal temperature ranges vary slightly yeast to yeast. So a check with the yeast supplier will help with that data. But for most Ale yeast getting below 60F is probably too low. Maybe you still g …

A number that big strictly sounds like mixing errors to me. Stratification of warm wort and cold top off water happens a lot. You need to shake vigorously anyway to get some aeration into the fermen …

Its one of the following: Incomplete fermentation leaving residual sugar in the bottle. Too much priming sugar. Which would also be amplified as a problem if #1 is the case. You inadvertently picke …

Knowing now that you used Nottingham yeast, it sounds contaminated to me. But as others have suggested I normally would let it ferment out to finish and then taste it. You could even test bottle a c …

A rich nutty flavor comes from a combination of a little roast/toasted malt and some biscuity strong malty notes. You get roasted/toasted from things like toasted malt, pale chocolate or chocolate ma …

The second round of yeast will just add a yeasty flavor to the beer if it doesn't flocculate out much. But the change in flavor will be negligible. Depending on the temperature you were fermenting a …

Despite your instructions moving the beer while it was at 1.020 was probably the problem. The yeast had stalled out for some reason. Perhaps under pitching or non healthy yeast to start with. Or th …

Really, fine bubbles is usually what people are after. Are you hoping larger bubbles will cure a different problem like head formation or retention? This type of information might get you an answer …

It basically looks completely fine to me. From the pictures its impossible to tell if its contaminated. As long as your sanitation was good before the wort went in, and you kept it closed for the fir …