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i brewed this and everyone loved it, changed the hops to cluster but it was still great. i was asked if i could make an imperial version of this... how does 14lbs of 2 row and 2lbs of the crystal 80L and a bit more of the candi sugar sound so its still high on alcohol but that's not all you taste.

Anyone have bottles to spare in the Southern California? (san diego)

almost 4 weeks and still have active fermentation and the year is still at the top... how long is too long?

oh ok, sounds good, im just going to sit back and relax. This is my first all grain batch that i temp control. The rest have been fermented @ about 75* (ambient temp here) and have been extract. Those were usually done in a week and a half. Im guessing the lower the temp the slower the yeast...

I brewed an amber ale 14 days ago trying to follow a thread for quick turn around beers. My original gravity was 1.055. The carboy started at 68 degrees while heavy fermentation was happening (it overflowed my airlock). After that stopped the beer has been between 63-66 degrees. I was told that...