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They are way better at it than most of us. Belgian beers are re-fermented in the bottles.

Chalkboard Put it behind the freezer

Split a Hefeweizen not long ago 5 into a bucket with the lid placed there (not locked on during primary) 5 into a carboy with tin foil as an "air-lock" Both in a temp controlled freezer Two different beers Both were pitched at the same time with equal amounts of slurry.

I doubt like hell it will ever carbonate if it does you're looking at a long time though. Best bet, get some slurry from a batch you have just fermented add a little boiled/cooled water then put it into a syringe ( like they use for injecting flavor into turkeys etc) A few drops of that...

You best be bringin one to the August brew club meeting :rockin:

Alt Thats what you need to do

Vodka Grain alcohol

Soapstone works well

I'd say if you havent heard anything your much better off that I am

Wyeast 1968

Squeeze The Bag

How old is it................. Really, thats the best you could come up with? JHFC r u serious

Mike Rowe Oh, and James Hetfield

Be thankful that someone more desperate than you is getting up at least an hour before you do to be ready to serve your cranky ass a feckin sausage biscuit.............. or two Oh Dont lie, you get the hash browns once in a while too

My CPU went haywire a month or so back and I will put my ballot in this box! I had to break out the calculator and go through a bunch of old notes just so I could brew.

So much of this

Ask him why he hates on Cluster hops

1 of 9 but not one of the 4 going to Denver

This and This Freakin cupcakes........................