I pre bake a i am in a normal oven cranked up to full. i have a stone in there to retain heat but preheat a terracotta pizza "plate" a well that i bake off the dough on for a bit, wip out chuck on the yummy stuff and back in to cook
cool weather may have slowed your bottle fermentation
back in the day my bottler GB took a while to get fizzy when it was cooler temps
did you put sugar in each bottle ?
what size bottles and how much sugar each when bottling ?
i used to make heaps, the friday night crew would come over and...
you should try to run them from 2 diff circuits if possible not from one double power point
that 4800w from the one point is a lot of draw = may be over heating up wires = risk
i often quicken my boil using 2x 2400 but from 2 circuits but boil on 1 x 2400
i reckon my beer is way better since i started pressure fermenting "better hop forward ales"
i got no idea if i have suddenly turned into a better brewer = unlikely or it is the pressure fermenting = more likely
IMO a big part of it may be the more closed less O2 brewing system it creates in...
yeah kegs are the go...
IMO 1st you should consider a fermenting fridge, temp control increases the quality of the beer as well.
maybe just get some smaller bottles and give that a try 1st = cheap option