bottle conditioning

I have a fully-carbed pale that I bottled about 1.5 months ago, & the green apple taste is pretty strong, to the point that it's almost cider-y on the end. It fermented for a full 3 weeks, had a stable FG of ~1.010 for a week, & my sample at bottling time tasted amazing, so the green apple isn't...

Brew Like a Monk suggests that most (all?) traditional Belgian beer producers user a period of conditioning in a warm room (~2 weeks at ~75-80 degrees)...What is the benefit of the warm aging? Is that to reduce time to carbonation, or does it affect flavor/head/carbonation? I'm curious what...

Yesterday, I brewed a Berliner Weisse recipe I got from a friend, and this morning, it hit me: how am I going to bottle this thing? The friend who gave me the recipe kegs and force carbonates his beer, but I have no such equipment. The problem I see with bottling: lacto makes acid. Acid kills...

So my friend and I just made our first batch of beer a couple weeks ago. Today, she told me she's pregnant (not mine). Is there a way that we can seal the bottle so that the beer inside doesn't go bad, or is there a way that we can at least find a way to preserve the beer? We have a Kolsch...