Thank you!

Turned out perfect after extra time conditioning!!

For now I moved all the bottles into a warmer conditioning area and agitated the bottles a little to get the yeast settled on the bottom to move around a little. Ill check back in in another week or two. thank you for all the help and tips

Thanks for the tips

4oz for a 5gal batch that had a max temp of 70degrees

so when I bottle I split the batches with my dad. He takes a case and I take a case. He conditions his bottles at about 68 degrees and i condition mine at about 72-75 degrees. His is completely flat, and mine has a little carbonation. Here is a video of mine

well... after 2 weeks of bottle conditioning I cracked one open tonight and there was little to no carbonation o_O So after some research I have come to the conclusion that I either, forgot to add dextrose before bottling (which im 97.3% sure I did add) or that the yeast just worked too hard...

patiently waiting for my 91 shilling scottish-ish amber ale to condition...

1.062 OG - 1.011 FG. Might be a little stronger than I expected. lol

Here’s how Odell Brewing Company describes their 90 Shilling Ale: It's a smooth and complex flagship beer — a medium-bodied amber ale with a distinct burnished copper color and a deeply pleasant aroma. Untappd calls it an "irresistibly smooth and delicious medium-bodied amber ale", and notes...

Brewed Yesterday pitched yeast around 4pm and this is how it looks this morning. Lutra hard at work

I think that would be okay since Odell's is kind of an Americanized Scottish ale. The grain build should bring me similar to their flavor and the hops are the same hops they use. I'm not sure on their hop schedule, but they use a proprietary yeast blend that's supposed to be similar to an...

What about Omega Lutra, Ive read that its a great warm fermenter, does great for ales, and produces very little if any esters at warmer temperatures

I chose the yeast I did because it says it will do well at the temp of my fermentation room which is 70-72 degrees.

I can get whichever yeast I can get whichever yeast would work best