Recent content by rmb

Big question, I know. But I am surprised there isn't a sticky in this forum like there is in the beer brewing threads. So, who has good, detailed processes that explain the pitfalls and proper process of wine making. Thanks.

Yes... freshness matters when the beer is sitting out on the shelf, displayed to sell under the lights. I always hate the thought that a beer might be skunky from sitting out too long under the store lighting.

So far I drank the Victory (good), Brooklyn (pretty good), and the Blue Point (sort of bland).

Victory tastes great. Only one I tried though... You guys have any preferences among the bunch?

Here it is.

I couldn't make up my mind so I bought 6 different styles. Picture will go here.

Thanks Denny. You have proved to be quite knowledgeable.

1) You were right Denny. All 3 yeast types ended up with the same FG after 4 weeks... even with the temp above 80 towards the end. The same LME from the 33 lb jug seems to be the reason for this. This is almost makes a good case to not use LME over all grain. 2) My other other question...

Okay. Pulled the T58 out after 4 weeks on the primary. It too measured 1.020 FG. And this yeast finished fast like in less than a week (activity) and the krausen was was clean (not a whole lot of mess). The beer was darker than the Wyeast 1388, but similar to the T33. All 3 yeast types...

Okay... thanks. this weekend I`ll check it again. But to the other question... yes it is kegged in a secondary with a quarter cup of priming sugar... this is week 4 in the keg... week 8 total. I'm most likely gonna chill it this weekend. Maybe I might take a gallon and try to add US-05...

Cool... thanks for the information.

If this doesn't do the trick then I will add US-05.

Turned up to 80+. Temp controller doesn't go higher. I hate leaving chamber that hot. It makes me feel bacteria is breeding like crazy.

Did not think of that, thanks. Yeah, it should be approaching 7.5% ABV... so it might be too high for US-05?

10 lbs Pilsen Light LME 1.5 lbs Cane Sugar 3 oz Saaz (Boiled at 45 mins) Wyeast 1388 Belgian Strong Ale I was expecting the FG to be abut 1.018, not 1.020 Using LME. Fermented for 4 weeks, ending up at 78 degrees temp. Been natural carbing in the keg for 3 weeks now. Evertime i check the...