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Finished and kegged a 2 gallon batch of this about 2 weeks ago. Came out a little sweeter than I would like. The alcohol also has a stronger taste than I was going for. Anyone have thoughts on tweaking it now that its already been kegged? Can I just add some water and more extract if needed?

Is all the sugar in the secondary for sweetening? Or is some of that for carbing? I'll be kegging, so I'm not sure if I should these same amounts. Thanks

Great thread guys. Just powered through the whole thing. Bulk pasteurizing for kegging does sound easier. How would you do that? Just pour into a pot and heat to 160-170? Thanks

It has been warmer in the house lately. I thought it sounded like diacetyl, from what I'd read. I couldn't find any mention of this happening with a starter though. So I was unsure. I'll go ahead and follow your recommendation. Thanks for the guidance.

Hey guys, been on here hundreds of times for info but never posted. Thanks for all the info so far. Can't seem to find a thread about this particular issue. I'm 2 days into a 2L starter with WLP500 Trappist Ale yeast. I don't use a stir plate, but just the "swirl it when you walk by"...