Any other brewfags on /ck today?

STOP MAKING THESE THREADS YOU FUCKING WORTHLESS PIECE OF SHIT

WE ARE ALL ALCOHOLICS STRUGGLING WITH CONSTANT ANXIETY AND DEPRESSION

NONE OF US HAVE THE AUTISTIC WHEREWITHAL TO BREW OUR OWN BEER YOU DUMB FUCK

GO TO A REAL BOARD

Not trying to be a dick, but there isn't enough information there to help you troubleshoot. What kind of malt and yeast did you use? What was the fermentation temperature?
The only thing I can say based on your post is that it probably didn't have enough time in the fermentor before you bottled it.

And you, you can just fuck right off. I mask my alcoholism by being a brewer.

Post the recipe you used. amounts of extract, amount of water, steeping grains, hop amount and timing. Sounds like you just didn't put enough shit in it for the amount of water you used.

I brewed this sake recently which I thought came out really clean tasting. I went the full deal and bought aspergillus oryzae and incubated it for 48 hours at @86F with a shortgrain rice. Been brewing all grain beer, wine and mead for 6 years, but for some reason this sake brewing has really got my attention right now.

>Being so retarded and lazy you can't put yeast into a sterile bottle with malt, grain and water and wait

"Autistic wherewithal" my fucking ass you retards treat anything with more effort than your fucking tendies as some sperglord superscience only an Asian or someone who spends all day on Veeky Forums could understand.

Use fucking Google.

No problem. This was the exact kit. amazon.com/True-Brew-Porter-Ingredient-GALLON/dp/B003SSDIXM

It had crushed chocolate malt for steeping, unhopped malt extract, dried malt extract, maltodextrin.

I didnt control the fermentation temp but the temp in the house never exceeded 73 F and never went below 55.

I did hit my original gravity (1.043) as well as my final gravity(1.013).

The yeast was the one that came in the kit.

The water was 3.5 gallons. Steep specialty grain for 15 min @ 155F. Then bring to boil shut off heat and adding all the fermentables (except the priming sugar). Bring back to boil and add the hop pellets. 60 minute boil. Chilled in an ice bucket. Transfered (straining with a sanitized strainer to sanitized fermentation bucket.

Pitched yeast packet at 70F. Filled air lock 1/2 with sanitizer solution.

Allowed 2weeks until i hit final gravity.

Sanitized all equipment
Boiled water and added priming sugar. Allowed to cool. Added to bottle bucket auto siphoned beer to the bottle bucket. Bottled. 2 weeks to carb the beer.

Forgot to add that i topped of the water to the 5 gallon mark beefore adding the yeast.

It sounds to me like you did everything right, the only thing I can say is that it's possible the malts were old.
At the risk of sounding obvious, is it possible that that's what it's supposed to take like?