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Two weeks! Madness and insanity. Who, especially beginners, has the moral fortitude and phlegmatic calm to just leave a finished beer to sit and gas up for two weeks!!? Personally I shake it like a (insert sick joke here) for ten minutes, and come back in an hour or two to tap it.

I'd wager you have not enough/too thick pipes/no pipe at all/no flow control/are serving at too high a pressure. Basically if the pressure suddenly drops in a carbonated liquid some of the gas will escape which can agitate the liquid further causing more gas... Etcetc. You can increase the...

Look, I'm not claiming nothing about nothing, but you'd better not say that around my mate Kirchoff's place, he makes the laws around there...

It's true. Something about unmalted wheat and saturation active dryhop combo plus tiny amounts of o2... However given how profound the effect is on neipa I'm sure other hoppy Beers degrade albeit to a lesser extent with contact with o2.

Put it inside a bigger cooler.. Although then you'll want to insulate that. So you'll need an even bigger cooler. And so on.

There was a time when I would have agreed with the consensus that it's totally fine. Now however I'm not so sure. Recently I did a neipa style in a 14 g ss fermenter and transferred into liquid purged kegs with co2, and transferred the remainder into a keg with air in as an experiment. The air...

Don't black bodies radiate heat more effectively? Some physics thing I struggle to understand clearly

You don't really get the same kind of kreusen from lager yeast or starters in general. Test the gravity. If it's worked it works

Looks nice. I guess you mashed low to get that level of attenuation?

You simply must go full lodo!

Here in the old world we used turnips for our "jack-o'-lanterns" but we never decided to make beer flavoured by them with spice added to cover up the awfulness... Hehe. Sorry, it actually looks like a great beer without the nonsense. Gets me wondering what seasonal beer i could enjoy...

Look inside. If there's still bubbles and whatnot it's a leak. Take a sample and if you can, measure gravity or taste. No real harm in leaving but also no harm in rousing it a bit now.

Grain conditioning is worth the time for sure. Apparently keeps tannins lower as well as a better Mash

Leak? Or it's finished, or it's stalled. Not enough information to hazard a guess.

Maybe maybe. It's more the relatively high caramel that put me in mind of an English dark, which can be pretty black and pretty bitter. I'm sure it'll be cracking whatever it's called... Wtf is black ipa anyway. Most beer is categorised weird these days imo. Session ipa? On yer bike lad! My only...

Looks like a dark English ale to me. I would think it is the kind of beer that will do well with age. Perhaps hold onto the hops for a while and see what you think after a bit. For what it's worth I think you'd be wasting equinox in a beer like this. Better something like brambling cross, or...

Interesting.. All of the malt I get seems to be rated 9-12 protein but my favourite, Simpsons golden promise is 8.1 - 9.7.. wonder if this low protein is why I like it.. kolbach is 40. I read here someone saying it didn't have good enzyme activity as it was originally for whisky, but that...

Go for any Belgian yeast with phenolic dominant over ester or you will have a golden strong... No terrible misfortune.

What ong said, but you might need a long time sitting for it to compact enough that it doesn't all froth up on opening, depending on the sediment. Alternatively you might have an infection.

Without sugar?