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CornyKegs 728
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  1. D

    Separation in my Secondary

    Can anyone explain this separation I'm seeing in my secondary? It's been in the secondary a week. I've brewed several batches, but I've never seen this degree of separation. Anyone know what's in the top layer? Is it a bad thing?
  2. D

    What is conditioning, really?

    Does anyone have a good source on the science of conditioning? I'm trying to understand what is really happening and how temperature and other factors may affect it. Like, why is my stout better at 3 months vs. 4 weeks? If I keg a beer and cool it, does that slow conditioning, change it or...
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