Does anyone know what hops are used in Grolsh?

Has anyone ever tried honeysuckle in a brew?

I have always racked to a secondary, however if the specific gravity is at my target final is there any benefit to rack?

I live on Long Island, NY and am wondering if there are any informal groups that meet to swap home brews?

What is the downside of being patient and leaving in primary or secondary? I have a dry hopped lager that has been in secondary for 2 weeks now. I was planning on waiting another 2 before bottling. Is that too long, could I leave it another 6 weeks?

Recently had 2 failures that came to light when I uncapped 22 oz bombers. 2 others from the same batch were fine. Can the bottle capper go bad? It appears that air got in there because inspection revealed that there was residue about 1/2" above the level of the beer so it appears that air got...

I may have "over pitched" starting OG was 1.056 just 3 days in it is at 1.01. I'm thinking I need to let this sit for at least a week so the yeast can clean things up. Any insight?

Any pros or cons regarding stirring during fermentation? I have a experimental Honey Mango Ale 3 days into primary fermentation. I am hoping to increase the fruit flavor an wondered if stirring things up would help.

What makes a Double IPA double? Double the fermentambles, double the hops?

Last August I brewed a lager. When I racked it and when I saved the trub the odor was not pleasant, but the beer turned out great. Is this unusual? I am brewing again today and the decanted yeast that used to make a starter has the same off smell and I am at the point I need to decide to use or...

Does cold crashing leave enough yeast in suspension to work on priming sugar, or is it necessary to keg and carbonate?

Just had my stout ferment like crazy for 24 hours. Used a starter as I generally do, temperature controlled. This time instead of a slow deceleration it stopped completely by the time I checked after work today, just 30 hours after putting it in the primary. Should I rack?

What is the preferred method for adding these favors?

I have a pilsner lagering now for 2 months. There is about 1" of trub. Is there any benefit to racking again or is it best to let it be until I bottle?

My 5th brew is on the stove. All Grain Pilsner, very basic that I am not going to mess around with. Below are details regarding the yeast. I think I understand but want to be sure. Fermentation temperature is self evident, the OPTIMUM temp is what I am unsure of. Is that what I keep it at...

How critical is to strain the wort? What is the downside of having all that "stuff" in the fermenter?

My apologies up front for all the following questions. These are questions I have not seen in my research and all deal with using yeast from a prior brew. Assuming I am making a similar style brew; a) Is this a good idea? Other than saving a little $ are there other benefits? What downsides...

Anyone ever try mangos in their brew?

Is there any benefit (or harm) to shaking the bottles to stir up any sediment that was created while the bottles were cool prior to moving them to a warmer location?

Is bottle conditioning meant to be at the yeast fermentation temperature?