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I know what the book said, but by the looks of it, the beer will not slow for another week at least. That mean to me that it sill slow somewhere around 7day +/- a few days. Not 3 weeks. Sometime I wish that the book would be alittle more accuarte, but I know that there are alot of variable...

I have one that I have done a few time. Go to North West Brewer Supply http://www.nwbrewers.com/, its called #13003 Chuckanut Brown Ale. This is a good one. It is a english brown ale.

The more O2 you can put in the wort the quicker and the more consistent the beer will ferment. I started off using the "shake the hell out of it" method and my fermentation really started about 24 hour after I put it in. Now I use the pure O2 and a air stone method and I start to ferment in...

I guess that because this is the first time doing a big beer I am a little unsure. I fully expect to not be drinking this one untell oct sometime.

OK all this is the first time I have posted on this website, but it look like a good one. I have been homebrewing for about 1 year now and have always done beers that come out in the middle of the road when talking about ABV. This time I went and brewed a High Gravity Beer (Rochefort 10) form...