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On Day One I brew a 5.5 gal extract batch (1.058 OG), oxygenate the wort and pitch double yeast (2 liquid vials of cal ale no starter) into a 14.5 gallon SS conical. On Day Two (within 24 hours) I brew a 5.5 gallon all grain batch (similar gravity) and add it into the same fermenter to make 11...

On Day One I brew a 5.5 gal extract batch (1.058 OG), oxygenate the wort and pitch double yeast (2 liquid vials of cal ale no starter) into a 14.5 gallon SS conical. On Day Two (within 24 hours) I brew a 5.5 gallon all grain batch (similar gravity) and add it into the same fermenter to make 11...

Made a standard yeast starter (per white labs) with california ale yeast for a 1.056 OG amber. Since using starters I have been getting persistent yeast bite even after 3 weeks in the refrigerated corny. I did a 2 week primary, 2 week secondary, and then force carbed for 2 weeks before...

Corny kegged a wit bier, 10 days primary, 10 days secondary (as opposed to 14/14 for my amber ale). Did not get much head after 10-14 days force carbing (compared to my amber ale). Do you not get that head kegging vs. bottling a wheat? How do I improve the head and body/texture when kegging?

Did an amber ale, 2 weeks primary, 2 weeks secondary, force carbed in corny for 5-7 days. Tastes one dimensional at first, but rounds out significantly after 10-14 days. Why does it get better after aging in the corny? I would think it would round out completely in the secondary.