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Me! me! me!

You probably mean "California Lager" (ie Wyeast 2112).

I soaked ~1.75 ounces of "American medium-plus toast" in rye whiskey for about four days, then put them into a carboy and siphoned 3 gallons of rye porter on top of it. I lost track of how long they were there -- that's part of my problem -- but I think it was ~6 weeks. I don't remember how...

I left my rye porter on oak cubes a little too long and now the oak flavor is a bit overwhelming. Is this something that will dissipate (or at least mellow out) with time? (Yes, I should have been tasting it regularly and taking it off the oak once I was satisfied with the flavor. Try and learn.)

I've dryhopped 5 gallons of a rye pale ale (~25% rye) with 3 oz of Belma and thought it really brought out the peppery nature of the rye. Any other added flavors were subtle enough that I didn't notice them. The hops used at boil were Perle @ 60 for bittering and Cascade @ 5 for flavor. (I...

As a pleased customer of KegConnection, I'd love the opportunity to acquire more of their products!

I took a gravity reading last weekend and got 1.009. When I put it into secondary, it had been 1.014 -- which was also the FG predicted by BeerSmith. So it definitely hadn't finished fermenting at that point. The reading I took today was more like 1.008, but that may well reflect the limits...

After dryhopping my pale ale with 2 oz of Belma for a little over a week, I get a nice peppery spiciness but no real floral or fruit -- or maybe they're being overpowered by the spice. I threw in another ounce last night and we'll see if anything changes.

I brewed a porter nearly two months ago. After two weeks in "primary", I transferred the beer into secondary onto oak cubes which had been soaking in whiskey for three days. The cubes were purchased new and transferred directly from their plastic bag into the whiskey. Other than soaking them in...

Ten days ago, I brewed the following pale ale: 7 pounds 2-row 2 pounds rye malt 1 pound crystal rye 0.6 oz Perle (60 min) 1 oz Cascade (5 min) Wyeast 1272 OG: 1.045 (efficiency = 65%) I was originally going to dry hop with Cascade, but will be using 2 oz of Belma instead.

o/

This story seems to have popped up again recently: http://blogs.desmoinesregister.com/dmr/index.php/2012/08/14/revealed-the-president-brews-his-own-beer-and-brings-it-with-him-on-the-road/

Patience wins the day! I just got home to find a monster krausen in the fermenter.

I brewed a 3 gallon batch of Weizenbock yesterday. Anticipating an OG around 1.080, I decided to build a starter from my smack pack of Wyeast 3638. I took the yeast out of the refrigerator at around noon on Saturday and broke the nutrient package before leaving the house to visit a friend...

The beer does not taste sweet and it does taste alcoholic and my FG has been roughly as expected. As time has passed, the carbonation characteristics of these beers has improved pretty dramatically. Nearly every bottle of batches 1 and 4 that I opened in the first month (starting two weeks...

Excellent!

I chill for at least 24 hours before opening. I understand that this may not be long enough for an optimal experience, but I find it hard to believe that it would make such a dramatic difference.

They are almost totally flat. I do get a very slight hiss when I open the bottle, and I'm using batches of caps (and a capper) which have previously produced the expected result -- so I'm inclined to think that nothing is leaking. But is there a good way to confirm that? EDIT: As I typically...

I don't have my notes handy, but I seem to recall that the "failures" were all under 1.050 while the "successes" were both over 1.050.

The filled bottles are being stored at ~68-70F.