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I brewed an Irish Red on 3/11/12, racked to secondary today. My OG was 1080, which is higher than the high end (1060) of the BJCP style guideline. At today's racking, it's 1028. I'm satisfied with the ABV and all that, but with the gravities so significantly off from the BJCP guidelines, can...

I brewed a pale ale on 3/14/11, racked it to a secondary on 3/31/11. I then promptly forgot it existed until last night. I am currently bottle conditioning my beers - how long will the wort last and still carbonate up alright? I am hoping it's still good to go, planning to bottle on 4/11/11...

I have a Wyeast slap pack, and I slapped it to begin the package swelling on Friday in the late afternoon. I intended to brew on Saturday, then something came up and I didn't. I forgot to refrigerate it again. It's now Sunday evening, and I plan to brew tonight, but the slap pack has been...

I have a recipe that is an American Pale Ale, but does include some untraditional fermentables in the boil (coconut milk and lime juice). My question is, can I compete this in a BJCP sanctioned competition as a category 10a, or do those additional ingredients push it into a category 23...

Can anyone help me flesh out this recipe, found here: https://www.homebrewtalk.com/f70/bananas-foster-dunkel-68771/ I want to brew this tonight I think. How much water in the boil (2.5 gallons?), is there any trick to working with the candi sugar, etc? Thanks!

I have a mead that I started in November 2009, 5 gallon batch. It was the first one I ever did, so I am sure I bungled it a bunch. It's now fermented out to 1.000. Again, not know what I was doing at the time, I had about 5-6 pears and some vanilla beans in the primary fermenter. Of course...

So the recap of my situation is this...I brewed and bottled a Belgian Strong (I think), racked to bottling bucket and bottled using the appropriate amount of DME. Over a month after bottling, it's still totally flat. I am told I can force carbonate by opening the bottles and pouring them...

I brewed the recipe found on this site called Honey Bear Snot, found here: https://www.homebrewtalk.com/f65/honey-bear-snot-98826/ I am approaching the bottling mark of 3 weeks in primary only (per the recipe), and gravity reading is only at about 1.030. I initially pitched 2 completed slap...

I brewed a Belgian a while back, and bottled it via bottle conditioning with DME. It's completely flat, and I have just shy of 50 bottles of it. I don't have access to a keg to force condition it, and I have heard questionable things about the carbonation drops....does anyone have experience...

What can I do with 1.5lbs of honey?

I had an excellent liqueur the other night from New Zealand made from Feijoa fruit. In the US, this fruit is also known as Golden Kiwi I think. Anyone ever utilized this in meadmaking?

I ran across this recipe, and am curious what people think, or if they have brewed it before. As follows: Fermentables 6.6 lb dark malt extract syrup 1 lb crushed crystal malt .5 lb black patent malt 1/3 lb roasted barley Hops 1.5 oz Northern Brewers hops--boil 60 min. 1 oz...

I brewed a can of this Black Rock Whispering Wheat, the kind from the kit can where you add sugar and water. I put it in the primary on 1/19/10. Honestly, I kind of forgot about it, but remembered and checked it this evening. It is sitting between 1.015 and 1.010. Is this a stuck...