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I have been brewing for about 4 year/ 85 batches/mostly kegging. What I have found with both kegging and bottling time on in the bottle/keg is critical to a well conditioned beer. I believe this is more important with higher alcohol beers like a belgium strong ale, which requires several...

I appreciate the feedback, because all of the literature was telling me that there really should not be much change after carbonation if you correctly and adequetely age/condition the beer prior to kegging:mug:

one more thing, be careful of clogs if your blow off tube is not of a large diameter. if you get a sufficient clog it could pop your stopper

I don't think so, the carbonation is constant from 2 days in to 7, but I swear there is still some "cleaning" up going on. I know this should not be true but I was wondering if anyone had experienced anything like this.

Other than losing beer no, I had a similiar situation with a Barley Wine that I pitched onto a solid liter of yeast cake from engish ale. When I have had huge blow offs (insert joke here) I have typically cleaned out the blowoff tube and container daily. Not sure if that is necessary just...

I have just brewed my 86th beer, almost all all grain and I have noticed a peculiur thing... That is no matter how long I condition a beer (cold or celler temp) I notice an appreciable change in the beer about a week after kegging/carbonating. I find it particularly noticiable with porters and...

I have just brewed my 86th beer, almost all all grain and I have noticed a peculiur thing... That is no matter how long I condition a beer (cold or celler temp) I notice an appreciable change in the beer about a week after kegging. I find it particularly noticiable with porters and stouts...

Another point to ponder. I have found that if you have a vigorous fermentation the air lock sanitizer will either evaporate or get blown out. So I use a blow off tube all the time regardless if I am expecting any krausen to reach the top.

I have brewed about 80 batches or so with liquid yeast. On my last pale ale batch I split a 10 gal into to 5s at fermentation and used WLP California in one and Safale 05 in the other. I can not taste any difference and both reached the same final gravity. I am intrigued... As stated above...

7/10 three weeks into primary, gravity is now at 1.030, temp 75 degrees, in almost 80 batches of beer I have never had such a slow fermentation, Any thoughts on what this will do the end beer (assuming I reach the target of 1.020)?

So here is the recipe (by the way this is batch # 83 for me): 10 gal batch 24 lb american 2 row 3 lb Dark German Munich 2 lbs virginia wild flower honey 2 lbs raw cane sugar 1 1/2 briess crystal 60l 1 lb belgium special b 1 lb Carapil 1/4 lb gambrinus honey malt 1 oz belgium...

Any thoughts on what pitching a dry american ale yeast would do to the end flavor profile?

I figured I under pitched, just did not have time to do a multiple starter. What do you think the Safale US 05 would do to my flavor profile. The last time I did this recipe it ended at 1.020 and was incredible. I am afraid that the US 05 would drop the final gravity too low.

I believe my Belgium Ale fermentation has stalled, here are the specifics: Brewed on 6/18, OG 1.084, Yeast: WLP 570 Belgium Golden Ale Yeast Starter: 1 cup of dry malt extract with 1 pint of water 48 prior to brew day, batch size: 10 gal, pitch temp 75 degrees, as of 6/22 Gravity is...