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I'm trying to understand what is taking place during the later conditioning phase once the beer is in a bottle or keg. I understand it ages and mellows but is that a function of yeast or just time? The reason I asked is we just bottled half our stout and keged the rest, put the keg in the...

stout's fat dog is very good.

https://www.homebrewtalk.com/showthread.php?t=14154 I knew I got it from dude.. lol

Could this be a vinegar infection?

did you prime the keg? could be yeast sedimate coming up with the first glass.

I just got mine as well and this explains the slice that showed up on my finger this morning.. oopps. Mine looks exactly like I would expect one to if I bought it for full price. Can't wait to try it out.

Whoa man, have a beer.. lol. I see your point, I guess my view would be people buy bmc or velveeta because they like it, not because it is cheese. If you had excellent craft cheese you should not be concerned about a new product called cheese unless people prefer it over yours. Even then...

I fall into group that calls velveeta cheese and I wasn't sure what malt liquour was, I assumed it didn't have hops. I guess I'm still not sold on why it matters all that much. If BMC started calling it malt liquor people would still drink it. I don't believe people drink beer to drink...

So what percentage are you looking to have to make it beer? It seems a lot of this is just ranting. I don't understand how anyone likes the stuff, but people clearly do. It is beer, is a porter or stout with several pounds of honey no longer beer?

Before this gets locked, why is bmc not beer? it has malt, hops and yeast right? I must have missed something.

Oh crap, I guess I'm not the sh*t.. haha. Well I know someone here gave the the 90 minute recipe, I printed it out. I did brew the leg humper around that time though.. hah!

it was in late September, the search here sucks. or atleast I suck at it. I can't get the recipe forum past 5 pages.. I think Dude has it. Man I'm the sh*t. http://members.cox.net/breworr/Old_Leghumper--Thirsty_Dog.html

I know I had a thread on here with the recipe, try searching out forum.

Well welcome, Quakertown is by Lancaster right? I'm near Harrisburg.

I got one also, can't wait to try it out.

Welcome, where in PA are you from?

I use mine in the garage with the windows and door open. It seems like a lot of heat reflects off the bottom, would there be any benefit to making a heat sheild/deflector to keep the heat up?

I still get a large yeast layer in the secondary so would it be more beneficial to leave in primary for 2 weeks and secondary 1? I'm still unclear as to how this really effects the process. Our primary has a spigot so disturbing the trub is a non issue when transfering to bottle. Also...

I get the same thing from out tap water and the ice machine in the freezer. Our water tastes horrible so I figure it is something the town is putting in it. All that money for water each month and I can't even drink the stuff.

I'm trying to wrap my mind around why I would need a secondary in order to get the beer to clear? Would I not get the same result just letting it in the primary for an equal period of time? I do understand that for extended periods it is best to not be in a bucket but say I'm letting it...