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what if you have a 2x choc. stout, and there is no hope of really ever seeing any clear, And there is nothing on top?

So, If one was conditioning about a month in plastic, covered bottles, would that still lend a "tang" or any other kind of Off flavor to the beer?

I would love to see the Full recipe and steps for that batch, its sounds so delicious

Is it normal to have some trub in the secondary, and if so how much? Right now I have about a centimeter in my secondary

Vanilla American Amber with Alt yeast

So, all that shaking wouldn't have mixed the foam and other things back into the wort?

almost all foam has subsided, and I realize that little to no bubbling doesn't necesarilly mean that the yeasts are done, but is it a factor in this case?

My yeast came packed in a gel-ice packet. I know its suppossed to be kept cold, but I'm not sure about sub-freezing

Hey, first time poster here. I had a question, My very first batch went ok, Young's 2x choc stout Clone recipe. got the wort into the better bottle on friday, started fermenting, had to drive 3 1/2 hours back home over the mountains to philly on Sunday, I tried to drive as tamely as I...