Bottling (not)brown(but golden) IPA

Beautiful pale gold color. But which made me disappointed. It should've been more brown. I suppose Caramel 90L wasn't enough dark to make its color deeper. I had to put some gram of roasted one. Maybe it would be the crucial reason I drop out of the competition... 

After two weeks of fermentation, its FG decreased to the point of 1.010. ABV is going to be almost 6%, which is satisfied to be IPA. A little sourness from a young beer annoyed me. Sourness hit my palate first and then sweetness(which isn't mellowed yet, typical greeny flavor of young beer) from malts followed. Due to the longer than usual fermentation period, beer might be spoiled? Please don't... 

The temperature of the young beer was 21 degrees Celcius, which is not that high to spoil the beer. A hint of any fungus never been found in the beer sludge. Be patient. God of conditioning will save me and my beer. 

The day of bottling Rye IPA

This calculator asks target volume of carbonation, a temperature of young beer and how many liters of each bottle to know how many grams of priming sugars in each bottle.

 I love lively carbonation in my beer. Decided to put 6grams of sugar in each bottle.

FG was 1.009, which was lower than expectation and the lowest FG I've ever seen. ABV should have been 5.3% but 4.8% is not bad to drink cheerfully. 

Tools assemble!

Young beers were a bit hazy, its color was beautiful light blond. Which is the brightest beer I've ever made. Next time I need to consider whether to use a clarifying agent to get beautiful clear blonde beer.

The 1st bottling

A week later, the 1st fermentation was over. FG was 1.016 at 15c. When I checked the gravity days ago, it was 1.020. I cannot wait anymore. Today I will bottle this one.
Sanitize a spoon, a hopper, a bottle filler, bottle caps and plastic bottles. Decided to not dry inside bottles perfectly. I hoped that a few drops of no rinse sanitizer might spoil nothing.
Put the airlock off, looking at the fermented wort. Found no bubbles on the surface. The airlock without any movement made me nervous for a whole week. My thought went beyond the wildest nightmare. I was suffering the imagination that I had to pour 14 liters of the polluted wort into the sink every night.
In home brewing communities, so many people talk differently about how much priming sugar is needed for a 1-liter bottle. The extract can I used was for 20 liters of wort. I made 14 liters. There must be too much sugar in it. 5 grams of priming sugar won't be any problem. (Actually, there IS a problem, though)
Someone advised denting a plastic bottle by pinching it to avoid bottle exploding with too much gas. I did as I was said. I have 13 and a half bottle of young beer now. Room temperature is 21. Hope to see bottles will be stone hard soon.