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OK so next time I will do as Yooper suggests :) To save this one, though, I kept it in the chiller at 36 degrees (F) for another week at 10 psi and vented the gas every other day. Currently tastes far more as I had intended.

Yeah the ten days in Primary.... it was down to 1.090 so I figured it was done and it was time for Secondary/lagering. so I pitched at 70 because I thought the package said that I was supposed to.... I would not get a stuck start if I pitched at 50? I think Yooper is right, even though I was...

05/21/2008 20:29 at 75°F SPGR on sample 1.037, adjusts to 1.039. Pitched yeast at 75°F 05/22/2008 05:30 Had started to bubble at room temp, moved fermenter to chiller at 55°F 06/01/2008 21:00 Racked to secondary. SPGR 1.010 at 52.5°F, corrects to 1.009 Dropped temp to about 46°F...

So after lagering forever (OK, four weeks) I kegged my light lager and finally tasted it last night. Smells and tastes like rotten eggs. So other than letting it sit another month at 40 degrees, what can I do to mae it drinkable? Extract with grains, yeast was Weast 2035: YEAST...

Which one of you is the Iordan d00der from Bulgaria? Also, finally kegged my Light Lager but it has a hint of Sulfur... will need to hit the books :(

Had a good time, gents, nice to meet you all :)

Jeep name guy - yes I will try to attend. My 36th B-Day is Thursday, so not sure how many things I can cram into one week ;) Definitely. Are you the old guy who opened the short-lived homebrew shop in Pinetop a few years back?

FYI, I have that day listed on the calendar as: The 2nd Annual Bloomin' Beerfestl Saturday, June 7, 2008 - 7:00 PM Irish Cultural Center 1106 N. Central Avenue

coyotlgw dusts off his brewin' Speedo...

I had a nasty virus and missed it :(

On 20 DEC I racked four gallons to secondary, reading 1.029 SPGR at 69°F for an ABV of 13% so far. The other gallon was racked to a single gallon jug and i pitched a quarter packet of dry champagne yeast. I now see the following on that single gallon: Has anybody used dry champagne yeast...

I googled this, went to their website, and still don't get it.... how exactly are you using it? watching temp and SPGR or something?

still holding at 68 degrees F. Has not cleared.... more like the color of Guinness but more syrupy in consistancy

Finally stopped bubbling, racked to secondary at 1.030. That's 13% so far. Yowza.

OK, I am sure that you have all had this emailed to you by at lest one person, but in case anybody has yet to see it:

Had a great time olllllo, thank you for putting this together! We will have to see how many we can get next time :)

I have to set up for a tournament at 7:30. I may try to head over afterwards, but I don't know how late it would be

I think the next plan would be to remove a gallon when I rack to secondary and pitch a quarter bag of champagne yeast into the mini. That way I can let the other four gallons ferment out regularly to 10% while still experiementing with the extreme version. My question is, though, will I be...

They had a brewers' dinner with New Belgium on Monday that my father and I attended. The first three beers were Ryan's (similar to Festina), La Follie, and Le Terrior. Yeah, if you were not a sour beer drinker you definitely got some experience :)

Has been gurgling away for four days now. Still only gas in blowoff tube, but wow, it is fermenting like crazy!