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The keeper league I am in is beer themed (you name your team after your favorite beer). We have a couple spots that need to be filled before Wednesday the 24th (draft day). I thought it would be fun to have another homebrewer in the league. If this is interesting to you, send me a PM...

Are you still looking for a team. I am in a keeper league, and we have a couple spots that need filling. It is a beer themed league, and it would be cool to have another homebrewer. PM me, and I can send you the info.

Did this beer ever get brewed? How did it turn out? I really like the idea of 50% pils, 25% Munich, 25% Vienna.

1.102 is going to take some time. You may have tasted hot alcohols by now if they were present. I'd continue to keep it cool even though I think you are past the danger zone. I would definately plan on this taking at least 4-6 weeks to ferment and condition.

With a high gravity beer like this, hot alcohols are a risk at any elevated temp. 72 may not be that big of a deal, but I would be much more comfortable if I kept the temp lower than that, especially during the first 3-4 days. You will probably be fine. As the other guy said, 72 is in range...

Was the beer carbonated before it went into the bottle? If it was, I do not see this as much of a problem. Once the cap is on, the gas can't really go anywhere. Try one and see if it is okay.

Most Belgian beers are also bottle conditioned. I previously thought that may be the only need for the heavy bottle -- hence my dismay at having a bottle bomb that was keg carbed. I wonder if there is an example of a force carbonated beer from Belgium that is sold in a heavy bottle. None...

I would say the carbonation was somewhere between 3.5 and 4, being a Belgian style, I cranked it up pretty well. I drank one of the other bottles last night, and it did not taste of any infection, but the head was MASSIVE. Like I said earlier, I think the carbon dioxide coming out of solution...

I think we have our answer.

You may have gotten the gelatin a little to hot which will cause it to blob up. I boil, then let the water cool to around 170. I then add the gelatin and wait 20-30 minutes for it to dissolve, and then add to beer as I keg.

I did not think this was possible until about 1:00 this morning. It was witbier force carbonated in a keg and then bottled for comps. I guess the suspended yeast remained active and then boom. Some of this very beer was judged at a comp last weekend, and now I am curious to see if that one...

I think you are just getting the little bit from the bottom; your beer should be clear soon. At what temperature did you hydrate the gelatin?

Raichbier

are you two the only ones left playing?

I'd be more inclined to leave it in the primary in the higher temps until you reach terminal gravity, even if it takes 6-7 weeks which it very well may.

Honey wheat

Uncle lefty's dms dick pickler.

wit

Esb

Esb