I really like the reds, particulary Pinot Noir, from Williamette Valley in Oregon. Some of these might be in the $16 range, but well worth it.
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I've seen at least one experiment by a homebrewer where the beer with the trub left in was preferred over one wit it removed. I wouldn't worry about it if I was you.I agree, I usually get a little trub in my fermenter and I reuse my yeast. I've had no problems.
I would give the bottles a chance to carbonate at room temp for several more weeks before any additional yeast additions. All that uncapping and pouring would add unwanted oxygen to it and should only be a last resort.I agree, I think you got them cold too quick.