Quick question, first time long-term conditioning in a secondary:
What are these rings that run along the inside ridges of the carboy? They look like the same kind of yeast/trub that is on the bottom, and encircle each ridge, almost like stratification layers or something. I have the same thing going on with my Lager at 39 degrees (this is a bourbon ale at 75).
Normal, I am sure, just curious why or how they form and if they will fall eventually. Not too concerned with this brew, but for the lager, I want some clairity.