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I brewed a Düsseldorf Altbier on 1/17 and it's been fermenting at 62-63 deg temp. On day six the gravity reading was at 1.020. I raised the temp to 70 deg for a D-Rest on day 7. Today is day is 10 still at 70 deg and the reading is still at 1.020. Below is the recipe I used. Any thoughts...

ingredients 3 medium onions, cut into wedges 4 pounds bone-in beef short ribs 1 bay leaf 12 ounces beer 2 Tbsp brown sugar 2 Tbsp Dijon mustard 2 Tbsp tomato paste 2 tsp dried thyme 2 tsp beef broth 1 tsp salt 1/4 tsp pepper 3 Tbsp all-purpose flour 1/2 cup cold water Directions Place onions in...

Decided to brew a Düsseldorf Altbier from extract. I haven't brewed in about 1 1/2 years. I really missed the smell of boiling wort. Can't wait to see how it turns out.

I finally finished bottle conditioning a Mad Dog's Magical Mystery Beer after 4 weeks in the bottle and two of those weeks in the fridge. What happens next. I get a freaking urinary tract infection:( Now I have to wait until it clears up so I can reap my rewards. Good things come to those who...

The temp was a little warm on my Oktoberfest Style Ale so I lowered the temp on my ferm fridge. Long story short I forgot to check the temp before I went to work. When I returned it was 42 deg. It has been on the primary for 10 days now. Is the batch ruined? Please advise.

I brewed a Shiner Bock Clone on 4/14/13 and I used a lager yeast, it has now been 10 days and I'm still getting a lot of activity in the air chamber. My previous experiences has been about a 5 day chamber activity. Is this normal? Do I continue to wait it out before I place in secondary vessel?