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So I started a Belgian white last Friday My OG was off on the wort and it started off really strong and actually bubbled out of the airlock but it seems as tho all activity has halted there is a fair amount of krausen on the top but Im kind of worried could the air lock leak have affected the yeast?

Ive also noticed that it comes out of the tap mainly as foam is that a matter of overcarbing or to much pressure in the tank?

I've seen a few threads about this but none that really answered my question: -After I transfer my brew from my secondary to the corny keg can I go straight to carbonation? Or is it recommend that you wait a certain amount of time and wait for a recommended temp? Thanks, If you know of any...

Update: my gravity is dropping and its at 1.013 and the fg target is 1.012 for the recipe. I keg so should I leave it in longer once I have confirmed that the yeast is no longer active or send it straight to the keg?

But letting the beer sit on top of the mash at the bottom could introduce off flavors at some point right? i also took a gravity reading ill take one at the end of this week to see if it changes but it was 1.020 what would be an indicator that the yeast is stuck?

excuse me if this is already on a thread i have not had much time to look around but after the yeast is done fermenting it "cleans up" the beer? how dose this work?

Hey HBT ive got a ale i just brewed and i am wounding how long it should stay in the primary also, even if the airlock is not bubbling is the yeast still at work? Its been in the primary 8 days and i am ready to transfer it to my secondary carboy. Thanks