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Has anyone dry hoped cider? I have a 3 gallon batch ready to rack to secondary and 1/4 to 1/2 oz of Hallertauer left over from a few brews ago. Any ideas how this would work?

Making a "Christmas Ale" with WLP002. OG was 1.085, after three weeks gravity is 1.027- Have had it in the basement around 60 to 62. I want to drop the gravity a few points. Will moving it upstairs to 70-72 get the yeast moving again and is there any benefit or disadvantage to raising the temp...

Brewed a 3g batch of cider using cider from a local orchard(pasteurized) and WLP007 Dry English Ale yeast. Pitched yeast into cider with nothing else. Fermentation started in about 24 hrs. Just wondering if anyone else has done this and if the results were good.

Making a brown ale and I want to ferment at 64-68 range. Should I start fermentation at 72 until active and then move.

Bottling a california common, should I condition at the 58-65 degree range same as fermenting? I used the "San Francisco Lager" yeast. or should it be conditioned at the "standard" 70 like I've done for my other beers (all ales with ale yeasts)?

does AA% matter with aroma hops? My recipe calls for a 0.5 oz addition of 4.5% at 2 minutes. The hops I have are only 3.0% (same variety - German Tettnang). Do I need to increase the amount of hop like I would for bitterness?

I only have equipment for single stage fermentation, and want to brew a recipe that calls for dry hopping. Any suggestions or should I just forget the dry hop?