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About a week after bottling a tripel, I have begun noticing small (2-4mm wide, generally roundish, white; not present in the secondary) chunks of material floating on the surface of each bottle (there might be 5-12 of them in each bottle). They are not stuck to the sides of the bottles nor...

So I'm going to make a yeast starter for a Tripel and have read alot about preparing the yeast with appropriate sugars for the wort it will be pitched into. What I have read only describes using DME for the starter wort. Would it make sense to add some amount of candi sugar to the the starter...

On one of the northern brewer review pages, I read that one way to get the SRM lighter in a belgian kit is to add the extract at about 15 minutes, rather than up front at 60 minutes. Has anyone tried this? Any thoughts?

How about using a stainless steel wire mesh basket that just snugly fits inside a kettle, rather than a cloth bag? Could it work? http://www.hillsidewirecloth.com/custspecsb.php

Anyone else notice that the Nottingham yeast doesn't require aerated wort? Really? http://www.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf

So going over the mechanics/chemistry/biology of all of these fermentation and conditioning processes, I've begun to wonder-- why do a secondary conditioning at all? Why not just bottle and allow the conditioning to happen there in each bottle? Is the conditioning that happens there different...

Has anyone had any luck (or otherwise) bottling with sparkling grape juice or sparkling cider bottles? Will they work?