Its not sweet and I am very sure about the seals. Not high gravity and stored at a constant 68f. I was thinking about removing caps, and adding a bit of priming sugar and recapping. Heck, I already blew up a keg, whats a few bottles!
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I think my favorite was..
Trippel: Bigger A-hole
Quad: Oddly, a really nice guy
Thanks all for the help. Seems the common issue here is attenuation. I'll be chalking this 5 gallon batch up to a loss.
If not already asked for, could you post your complete recipe details/notes? This might further explain what transpired.
Unfortunately, even though I went to a private school in a primarily French-Canadian city, the French I learned in school was Parisian French. I took 5 years of French in school, and felt pretty comfortable with it back in the day, but I could never under stand a word of French that my méméres and pépéres spoke. The Canuck French is so drastically different from Parisian French.