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Ok, I've got a batch of stout sitting in the fermenter right now (my second batch that I've ever brewed), and it's been there for 10 days. I've taken one gravity reading each of the last 3 days, and it's been consistent at 1.020. The temp is 66, so it's probably a wee bit higher than that in...

This month's international selections are Brouwerij De Koninck (Belgium), and Grupo Cervezas Alhambra Negra (Spain). Just FYI in case anyone is a member and hasn't gotten theirs yet.

So, I'm not ready for competitions, but may enter some in a few months anyway just for the learning experience. I've been playing with a couple of brewing softwares making recipes that I'd like to try brewing. My question is: If I'm brewing a stout that I want to enter in competition and the...

...and it's a little sweet. It is an all extract brew (English Brown Ale), and sat in primary for 7 days, secondary for 14, and has been in bottles for 8. I can tell by the level of carbonation that it needs to sit a little longer before I try it again, but the sweetness is what I'm worried...

....hello! I'm Chad, and I just got into homebrewing about 6 weeks ago. I look forward to learning from all of you.