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I am trying to decide which of the following two labels I like the most. Any suggestions?

Alright very useful info from all. Thanks

onthekeg, you can get conversion even without malting? I was under the impression that you could only get sugars from a modified grain. Oh well either way I appreciate the reply. I only decided to try to malt a small amount of the wheat. I have more so I will compare the differences of malted...

Moses did you ever give the wheat berries a try? I'm experimenting in malting some and just wondering how you made out.

So it's day three, I've been working on malting the wheat berries and they are starting to bud. I'll continue to update on the progress and let y'all know how things turn out.

Thanks for the reply. I have a few pounds of the stuff very cheap so I will experiment with the red wheat berries and see what works best. I agree the malting process is prob a whole lot of work but I'm going to try that also, just for experimentation purposes. I will most definitely post...

Yeah that's interesting. I have a small dairy farm nearby I'm gonna ask if they would be interested in my beer mash.

I scored a couple pounds of hard red spring wheat berries. I plan on attempting the malting process with these. Has anyone brewed with this grain in the past, any positive results?

Wow, so many different occupations, funny how brewing unites us all. I'm a police Lieutenant.

Thanks for the info Joe.

This leads me to question about bottle conditioning lagers. Did you add more yeast at bottling time or did the original yeast to the job? I'm sure the answer is in here somewhere, but if you can enlighten me a bit I'd appreciate it.

Thanks for the reply. It's been close to twelve hours since I got the temp back up and everything seems to be alright.

I'm in the third day of fermenting a lager, which I do by using an old freezer chest. I started fermenting at 55 degrees in which everything was going good and there was obvious activity in the airlock. Today I checked in the the brew and found that the temp had dropped to about 35 degrees. It...

Thanks for the information. I figured thats what it was. I also thought maybe some of the trub and yeast got stirred up during transfer clouding up the beer and therefore darking it up.

So don't know if it's my imagination, but I think my Irish Ale changed colors in the secondary. When I was racking from the primary to the secondary, I took a gravity sample. The sample had a beautiful dark red color that I was pretty impressed with. After several days in the secondary, I...

Both answers are solid and probably correct. I think the beer at the top of the keg (which is the last to be served) has had more time to clear since the chill haze protien has fallen out with time, and removed out of the keg during comsumption.

Why is it that when I get chill haze in a batch it always starts to clear up towards the end of the keg? Is it because it's cleared up with time or something else?

There is a whole bunch on info as to why or when you should add sugar to your batch during fermentation, but I can't find anything that explains the process of doing so. I boil the sugar with water and then let it come back to room temp. Do I wait until there is no activity in the primary...