Quote from: Cher on May 21, 2011, 11:32:32 AM
Well, hell.  My day isn't going according to plan - hopefully I can get over there before 3 

we know the feeling...  sorry, this isn't looking good for us...   

Hopefully we will make it for the un-corking,  , maybe if we leave now we will make it there in a few months...

sorry.

I had a great time!  Beer making is a bit of work; Jason
did most all the work. Ifratelli pizza and adult beverages.

Glad those who could make it did.  For the rest of you, no worries, there will be the opening and drinking party in a few weeks.   

Sorry Jason, I'm a slug     But I WILL make one of these Duc get-togethers soon.  Thanks for the invite. 

I had a great time, thanks a lot Jason & Mindy. There was plenty of pizza and M&M COOKIES!!! I am not officially a "brewmeister" since I poured water and stirred!

Dax (as usual lately) was a no show so I don't want to hear any of that "pics or it didn't happen" bullshit Rizzo.

I look forward to the opening, good luck with all of the hard shit in between Jason. Let me know when it is done! 

Mark

why would I show if you showed?  no need for two assholes to be at the same place.  besides, anniversary is Monday and I'm out of town starting tomorrow so I need the points and to get my ass chewed for not being home on our "day"

Sorry but I was a little loopy when I left; it was good
to see Mindy and Mark, as well as meeting their
non-Duc friends too. Can't wait to taste brew

Well, the bad news is we have a ton of beer left over.  The good news is we have a ton of beer left over and are all stocked up for the bottling party in about a week or so.   

Dax, you should make sure to go to the bottling; that is when all of the cool stuff happens! 

I am happy to report the yeast is actively eating away the sugar and burping out alcohol at a very rapid pace.   

Quote from: system error on May 23, 2011, 07:43:03 PM
I am happy to report the yeast is actively eating away the sugar and burping out alcohol at a very rapid pace.   

...eating sugar, burping CO2, crapping alcohol.   

Quote from: system error on May 23, 2011, 07:43:03 PM
I am happy to report the yeast is actively eating away the sugar and burping out alcohol at a very rapid pace.  

Do you control the fermentation temperature?
The temp will effect the flavor profile...
-and towards the end of fermentation you can run into a "wall":
If the temperature is too warm, the yeast will die earlier, leaving residual sugars, and a lower-than-possible alcohol strength.
If it is kept cooler towards the end, the yeast can live in slightly higher alc%.

A lot depends on the yeast you're using.

I used to get some "Turbo" yeast which would yeild just over 20% alcohol if done right...  
17.5 Lbs of white sugar dissolved into 5 gallons of boiling well water, cool the "wort" to 70°F, pitch the yeast...
As the fermentation slows start running cooler and cooler ...down to about 60°F
Much cooler than that the yeast will go to sleap.

Quote from: RichD on May 23, 2011, 08:11:43 PM
Do you control the fermentation temperature?

Sadly no.  I just have a seven gallon bucket that's sitting in the second bathroom.  I keep the place around 72 right now but that's as far as I can go to control the temp.  I do use White Labs liquid yeast and it has served me well in the past. The temp thing would explain why I always end up with a beer around 4.5 - 4.8% alcohol.

Quote from: system error on May 25, 2011, 04:45:21 AM...The temp thing would explain why I always end up with a beer around 4.5 - 4.8% alcohol.

If you have floor-vented A/C put the bucket next to the vent and put a blanket over it!   
(redneck temperature control  )

Hard at work.