Cartman98

Recipes 

I'm brewing (my first and second ever!) a Belgian blonde ale and a Maple brown ale. My question is what should it look like on top? The Belgian has a thin whitish film over it, looking through the carboy and no bubbles on top but there is definitely stuff coming to the surface and going back down. The Maple on the other hand looks much different, same color on the surface as below and what I would guess to be natural carbonation (light) on top.
The Belgian was brewed on 12 Oct. and the Maple brewed last 19 Oct.
Both are kits from a shop in Dubuque with very good instructions.

Orfy

Recipes 

Each beer looks different.
Don't worry, leave it be and it'll do it's own thing. It should drop clear in time.

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GET THE GOBLIN
Have a beer on me.

Cartman98

Recipes 

Just realized this should be in the newb section...
Well my buddy is set on kegging this Friday and drinking them Sat for a Halloween party... Is that allowing adequate time for fermentation?

Orfy

Recipes 

I would say not but it's your beer.

__________________
GET THE GOBLIN
Have a beer on me.

Ó Flannagáin

Recipes 

About 2 or 3 weeks short, and you'll be able to taste it. It'll be beer, but it'll be young.

malkore

Recipes 

safe to drink, yes.
premature, yes. it'll be a lot tastier if you give it a few weeks in the keg after 2 weeks in secondary.

even Budweiser knows not to rush their beer

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Bandit112

Recipes 

Sounds like you should just make a beer run...no one will want to drink your beer after that..which..isnt necessarily a bad thing I guess

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Primary: Cheesefood's Caramel Vanilla Ale
Primary: Brown Honey Ale
Secondary:
Bottled: Holiday Ale

Blaine

Recipes 

I wouldn't be drinking it that young... It is sometimes referred to as green beer when it's that young. A good amount the yeast will still be alive and active in the beer and if you drink live yeast lets just say you may be in need of rent-a-loo. At the very least you are likely to get one hell of a belly ache. Carbonation is rarely an issue when kegging but regardless you still have to let it condition. The only way you could drink that beer so soon is if you buy a good quality inline filter to get rid of all the yeast and other sediment. Still wouln't taste as good as it might but at least you'll be drinking your beer on Saturday.

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Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch

talleymonster

Recipes 

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Cartman98

Recipes 

Ok, I'm going to try talk my buddy into letting it sit for a while. Should we keg it an stick it into a fridge or keep it at 70 like it is now?
I think he has a few other home brews chillin in his basement anyhow. What about the Brown ale we brewed on the 19th (now in the secondary)? Is that enough time it keg it yet?