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I brewed a Scotch Ale a while ago, 11.5% (attenuated a bit too much) it's been in the bottle for about 2 months and doesn't seem to be carbonating. I used Safale us-05 for this brew, and I'm just curious as to whether or not us-05 can handle such a high alcohol content for carbonation. Should I...

I'm going to be brewing a scotch ale pretty soon and I was wondering how long to boil the wort to caramelize it. Here's my recipe: 20 lbs pale 2-row 10 oz. crystal 120 8 oz. smoked malt 4 oz. roasted barely 1 oz williamette 60 mins .5 oz williamette 30 mins I plan on mashing pretty high so I...

I brewed a Double IPA about a month ago, it's about 11.5% and 150 IBUs. I am curious how long I should condition this beer. I know for high gravity brews like barleywines it's best to age them for a year or longer, but I wasn't sure if the same is true for DIPAs. I know the hops will fade over...

I was talking with one of the owners and we were talking about homebrewing and filtering. Now he's talking up his brewpub (which makes decent beer) and how they use a filter on all their brews and how it makes it taste so much better. It's my understanding that filtering beer removes the yeast...

I brewed an imperial chocolate stout about 2 weeks ago. Fermentation lasted about 6 days (checked with hydrometer), the krausen receded into the beer and then a couple of days later there were large brown bubbles forming on top. And now it looks like there is a hard brown crust on top of my...

I'm chilling my imperial chocolate stout right now, OG is going to be around 1.094. I only have two packages of yeast, US-05 and S-33. Will it be cool to mix these in my brew?

Does anyone know what actually happens, after fermentation has completed, inside the beer. I know flavors and aromas change, but I'm just curious as to WHY that happens. What chemically is actually going on in there?

I just tried this beer and it is exceptional. Now I've made a barleywine before and, while good, wasn't this good. Mine had, upfront, big hop bitterness with a lot maltiness at the end. Nemesis 2010 is the exact opposite. It has 100 IBUs but didn't really give me that hop bite up front, but...

OK, about 2 weeks ago I used a mixture of bleach and water (about a tablespoon of bleach in 5 gallons of water) to try to get some hardened stains out of my aluminum brew pot (I now know not to use bleach on metal). I left it in overnight and in the morning noticed some corrosion on the pot, so...

I am going to transfer my pumpkin ale to a secondary in about a week (have a lot of particles floating around) and I was going to add gelatin finings. I was just wondering if I add the finings to the secondary first and then rack on top of it, or do I add it after I rack the beer to the...

I am going to be brewing an imperial chocolate stout soon and I am wondering if I should mash at 60 minutes or 90 minutes. I am looking to make a nice thick stout with a pronounced chocolate flavor. Here is my recipe: 12lbs Pale Malt Two Row 1.5lbs Chocolate Malt 1lb Black patent 1lb...

I brewed a pumpkin ale about a week ago, visible fermentation has stopped so I took a reading this morning and it read 1.012, starting gravity was 1.070. I'm not completely certain but that seems a little low. I've never brewed a beer that finished that low so maybe it's just me being nuts...

And I don't know if anyone else had this happen to them, but the last of the keg, about a pint or so, was thick and smelled like trub. Is this normal? I thought the first glass or so out of the corny keg was supposed to be all the trub.

I just kegged my imperial outmeal stout, and it was probably one of the most delicious beers I have ever had, but I also aged it for a month and a half in a secondary. What I'm wondering is does kegging a beer for a couple of days, after it's been in the primary for a couple of weeks, have the...

I'm going to be brewing a chocolate stout, and I've been looking through the forum but can't find an answer on how to prepare the chocolate, what chocolate to use, etc. I'm going to be making an imperial chocolate stout, here is the recipe: 14.00 lb Pale Malt (2 Row) US (2.0 SRM)...

I brewed a Nut Brown Ale last Thursday, recipe is: 10.00 lb Pale Malt, Maris Otter (3.0 SRM) 2.00 lb Pale Malt (2 Row) US (2.0 SRM) 0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) 0.50 lb Victory Malt (25.0 SRM)...

Going to brew a doppelbock in a few days, hopefully, just wanted to see what you guys think of my recipe. 5.00 Gallons 8.00 lb Vienna Malt (3.5 SRM) 5.00 lb Pilsner (2 Row) Ger (2.0 SRM) 1.00 lb Caramunich Malt (56.0 SRM)...

Today I transferred my IPA to a secondary, dry hopped and then added gelatin finings. After I did it, I thought maybe I shouldn't have added the gelatin immediately after adding my hops. Will this mess with the hops at all or should it be OK?

I took a FG of my porter a week ago and it was 1.016. When I put the hydrometer in the carboy it hit the bottom and came back up. I left it in there a couple of days and then transferred it to a secondary (an ale pale). While cleaning the carboy, I dropped it (the carboy) and when I took the...

When I pour my favorite imperial stout, like Founders Breakfast Stout or Stone Russian Imperial Stout, and all I see coming out of the bottle is what I can only describe as an oil-like substance, how do I achieve that? Is it specialty grains that add body or specialty grains that add dark color...