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I have had one stout and one lager racked for about two months. It has stopped fermenting (obviously). The air locks are still on both carboys. Is the beer still good to keg or bottle and drink?

Yea they are carbed up enough. They have all been carbed for at least a month? How would I get more flavor out of the recipes? Longer brew times?

My girlfriend says that my beer tastes "watery". I have made several different types I think they taste good (porter, honey nut brown, prohibition lager, etc) Why would they taste "watery" to her? And how can I make them better for her to drink?

Ok guys I'll pull them from the fridge and warm them to 70 and keep them in the dark and wait a couple of weeks! Thanks....

I had them at room temp in a dark place for three weeks prior to refridgeraton.

I used 3/4 of a cup of corn sugar for a 5 gal batch.

I used 3/4 of a cup of corn sugar for a 5g batch.

I used priming sugar prior to bottling my stout and let it set for 4 weeks. Opened my first bottle and it has little to no carbonation. Does anyone have any ideas how I can fix this. The stout tastes great I would hate to loose it.

Just want to say hello!