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Oaked it last week w/ medium toast French oak soaked in Maderia... And it's still seems to be bubbling a bit. Really wanted to bottle it tomorrow but seems like I should give it another week... Unless I gave it an infection... Any recommendations to see if I've F'd it up or should I just wait a...

Scottish Heavy... Fermenting for a week, started great, but really only very active for a couple of days. Looks like I had it at 74 degrees, ideal range 55-70w/ the yeast (which I had in a starter originally). Very little activity now. If I get it cooler, should I see it restart or should I just...

Milk chocolate stout that is bottle conditioned, tried to use the tasty brew grid so that it wouldn't be too carbonated, but it foams out of the bottle when opened. It's a beer that could be "cellared" until the Fall, could I expect the carbonation to subside? Besides using too much priming...

Brewing a wee Scottish heavy ale and planning to add oak chips steeped in is lay single malt scotch in secondary. A couple Q's: 1.) How much oak for 5 gallons of beer? 2.) I understand adding alcohol (the scotch) might kill the yeast. Was planning on soaking in chips in the scotch for 6-8...

Brewed a Russian Imperial Stout using a NB extract kit. Tastes great but has the carbonation of a Belgian Golden. Was in secondary at least 3 mos. Intentionally went with less than the 5/8 ths cup of sugar but my bottles are more effervescent than those guys in the "More Beans?" scene in Blazing...