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https://cdn.homebrewtalk.com/gallery/data/1/medium/cabots_beer_001.jpg I started bottling using my sideport and noticed white stuff showing up as you can see in the picture. It was all across the top in broken sections but then it sank to the bottom when i went to get camera...

This was a thicker layer but settled to the bottom when i went to get camera

I am still unsure of what I should do. I would like to bottle some beers and give them out at christmas. However, they have not be in the secondary long enough nor primed in the bottled for carbination. I dont mind giving out my gifts with a note not to open til feb or march i just dont know...

The short answer is yes. I brewed a belgian triple in 2 batches. The first 40 gallons was ok temp wise. However, the recipe called for 17 gallons of starter and I didnt want make that much starter so when the first 40 gallons had the krauson on top I added the next 40 and was able to only use 40...

so I would prime this the normal way and then let it condition for another 2 months. How does the yeast operate under those conditions? I wouldnt see how the yeast could condition the beer with it carbonated?

this is what is left after filling the container twice

Why no Champagne yeast? I have heard the bubbles are smaller and gives a better head. Why such a short time in the secondary? and longer bottle conditioning? What was the FG before you bottled? Thanks

My belgian tripel has gone through primary. I dumped the trub out of the conical so it is now in the secondary phase of fermentation. My plan was to leave it in for 3-4 months to age it. Then, place in a bottle for a month with priming sugar and champagne yeast. og was 1.072 and final is 1.010...

I was thinking about using mason jars. I think if i use the big ones I will be able to store them better

then throw it into a fridge right?

yes sorry if i did not explain myself to well.

I was thinking i should put it into a corny???? any sugestions or links? thanks

So I was curious what to do with the yeast. I am assuming there will be about 5 gallons of the stuff. Actually I have no idea how much is going to be there. The last week I have had 80 gallons fermenting. Now I believe it is time to drop the trub out. I was think the first part is just...

is that a 5 gallon carboy!?

https://www.homebrewtalk.com/attachments/f14/13389d1257039047-big-brew-day-40-gallons-down-40-go-cabots-brewing-010.jpg This is just in case someone does actually use the search feature on the site. I found this to work very well for making a large starter. I drilled a 1/2 hole in...

i used a 50' for a 40 gallon batch and it did the trick

well i feel confident enough to say this now. But making beer is like sex. you dont have to know every single thing about it. You just need to stick it in, stir it around and wait for that warm and fuzzy feeling. On a serious note. I think every single one of you over the last year has helped...