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you could start by mentioning the recipe and a bit on your process

suck it up in a fat syringe and inject through a port

Doesn't make you right either... try reading some scientific literature with actual citation and expertise rather than using google to get some random quote from a site called homebrew.stackexchange

do w34/70 @ 18c

what temperature have your bottles been sitting at?

whatt is the reading from your hydrometer? thats what you shpuld be going by.

what all grain brews have you made? also welcome back.

you didnt mebtion mash temp but I'd suggest make sure it is high. will need that malty backbone or it will be watery dry

definitely makes mine look like overkill, just finished it this week

when i first started cubing i tried syphoning, trust me when i say it makes a carolina reaper seem like candy.

maybe if he were trying to pull 20a out of a 10a gpo

so you want something that plugs into your 20a socket, which has 2x 10a sockets? as long as it only plugs in and isn't permanent wiring, and the cables match the same size as the 20a subcircuit it shouldn't be a problem.

poor little dude would have been **** faced

i would have kept it, tried a cricket beer at GABs it was alright. Sorry to hear though

sort your life out gandu

what fruit are you using?

in my experience you will still struggle to pressure transfer with fruit and your dip tube will be forever blocked. Ive always had to syphon after secondary.

learn something about population growth

the condensation in the flask and the milkiness of the wort tells me its working

any photos of the final product?