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How long could you safely crash cool a beer before kegging? If I have a beer that fermented, throw it in the fridge to crash cool and then I end up not kegging it, how long before any off flavors occur?

not true. on 12/12/12 they did a release which included the US. http://m.huffpost.com/us/entry/2292576

i've used this yeast on my last two batches and a both took 35-48 hours to get going. i agree with everyone else, let is warm a little. don't get too warm to start as this yeast throws off a lot of bubblegum. Sent from my SPH-L710 using Home Brew mobile app

my guess is that it doesn't matter. i get my high gravity Belgians really low FG using the sugar in the boil and pitching enough yeast. never boozy and always dry. many breweries use this method and russian river says on their website that they add sugar to the boil as well. i think the key...

yes. it covers each of the trappist breweries history, ingredients, fermentation, etc. At the end, it gives american examples... russian river, etc. I dont read a lot of books but I've read this one a few times.

I pretty much only brew Belgians now. I've used up to 20% sugar (table sugar) on some of them all in the boil and never had a stuck fermentation. Used 3787 on many as well and let the temperature free rise at the end. Read "Brew Like a Monk" for some great information.

i disagree. i use this yeast often and pitch around 65-68 for a day and then let it free rise on its own to 77 or 78 with no fusels. This is even cited in "Brew Like a Monk" with one example of Westvletern letting temperatures rise to 82. If you start it above 75 and let it rise, i think you...

1st year centennial in texas.

If I had some I'd like to swap but I only make 3 gallons at a time and its tapped. Mine was at the upper end of the guidelines they set. I mashed my carafa iii for the last 10min so it had little roast but was really dark. I prefer it this way and don't know what the judges were looking for...

I got it in the mail today, couldn't make it out either.

How did y'all do? I got a 31. One judge said mine was too hoppy and the other said balanced hops and malt.

All-grain or extract? Mash temp?

this is common practice with belgians

The keg pulls from the bottom so the first pints would have sediment not the last.... unless you moved the keg.

Or buy some already carbed up dead guy ale from the store.

I received a brand new 3 gallon keg as a gift recently and its really good quality and fits perfect in our home fridge with c02 tank. Its not as intrusive as i thought. I figured the wife would get tired of seeing it in there and buy me a dedicated fridge.

I think you transferred too soon. Yeast was still working in primary.

i had some custom caps printed out from bottlemark.com as gifts

yes he did.

did you just quote yourself?