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Although very sound advice... I am guessing you have a red or orange gas line that is not transparent.

Wow, that was the worst strain of ALL....

But are some strains worse than others?

Just wondering.

I have a hydrometer... but its a big one... I can only use with a large sample size. I am interested in just getting a decent ballpark range post carbonation too.

Like this.... http://m.globalindustrial.com/m/p/tools/test-measurement/meters-refractometers/hand-held-refractometer-brix-10?infoParam.campaignID=T9A&gclid=CImL99uG47kCFTRo7AodyjYAUQ

Curious if some do a severe number vs others.

I frequently want to test my beer after the fact. Curious how accurate/reliable are the brix meters post carbonation.

Or maybe Wyeast 1338 European Ale now... Decisions...

Great write up. You helped me make a decision to use Nottingham for 1 beer and US-04 for a second. I plan to do an Octoberfest Ale taste test.

So based on those results should I expect the T-58 to only get to 1.020 as well because of the LME limits?

Also, the target according to the online calculators were 1.018 or 1.019. The secondary might finish it up just in case. I was surprised about the color difference between the 2 yeasts.

Wow. So both the Wy1388 and S-33 yeasts ended up at 1.20 FG... both the same. I just put both in the secondary. .. the keg. I didnt use much priming sugar... like 1/4 cup. I wonder if the LME extract has anything to do with both having the same FG? I used the same LME from the same 33 lb...

Is there a good scientific explanation for this phenomenon?

You said "... it basically boiled itself alive." That is pretty funny. I wonder if they can suffocate each other (yeast) or boil themselves with that aggressive activity? Anyway, this is week #4 (Fri/Sat to be exact) on the primary. I am going to keg this weekend and let it sit for...

No transfer planned... just wondering if it doesn't condition correctly. Oh well... I am planning to do it anyway... :mug:

I want to transfer my primary directly into my kegs and add the priming sugar. Then I plan to let it sit for a month to finish conditioning. Any drawbacks with this method?

Fantastic write up. Thanks.

So So under pitching, pitching at 90 degrees because one doesn't have the proper cooling methods for wort and perhaps using tap water could all be culprits of this? What about stale LME? Or LME in general?

Agreed.