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Looks like you made beer. I would check the gravity again in a few days. If it's still at 1.015, then you could bottle it (though I suspect it may go a bit lower still). There's a couple schools of thought on HBT regarding this. Some will say to go ahead and bottle after you get the same...

Should be fine. I have done it before with no ill results. I do this somewhat often actually when it's 100 degrees out and I forget to buy ice for the pre chiller. There's no way I can cool the wort with my immersion chiller to proper pitching temp when the water temp is close to 100. I just...

This thread is almost 10 years old. I'm going to go out on a limb and suggest that Michael Currie is no longer seeking advice on cleaning agents.

I spend $350 to brew a beer. They keep the recipe and the beer (which they sell to customers, apparently). What's in it for me?

I never have. Nope. Two weeks is nothing. The only reason I'd clean the airlock is if I had really vigorous fermentation that shot beer through the airlock.

How did it work out?

Homebrewtalk.com is a great resource, but I understand your desire for a resource that's more systematic. For a new brewer, I would highly recommend purchasing and reading "How to Brew" by John Palmer. http://www.amazon.com/dp/0937381888/?tag=skimlinks_replacement-20

This is what I used to do when I had a small kettle, assuming you can ward off boil-overs. Do your normal first runnings and sparging procedures, draining into the brew pot until you get to 5 gallons (or whatever level you feel comfortable with), then drain another 1 - 1.5 gallons (depending...

Your next purchase should be "How to Brew" by John Palmer. http://www.amazon.com/dp/0937381888/?tag=skimlinks_replacement-20 It explains, step by step, how to brew all grain.

Looks like you're making beer. Are you transferring to a bottling bucket, or is that a secondary?

We need to petition for a Constitutional Amendment. Amendment XXVIII - Beer, being necessary to the hoppiness of a free state, the right of the people to keep and brew beer shall not be infringed.

Ok, thanks for the explanation. Think I'll try brewing a few more lower gravity beers before going bigger. :mug:

I didn't think of it as being intentional, but that makes sense. Thanks. I imagine it's a matter of the brewer arranging things so that as the yeast die off because of the high ABV, that there is still sweetness left in the malt.

Is there a direct connection between high ABV and the sweetness of the finished/fermented beer? For example, the higher ABV commercial beers I've had, such as Dogfish Head 120 Minute, Dogfish Head Fort, and various high ABV barely wines, strong ales and stouts (like 14% ABV+), have tasted...