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I bought and crushed my grain at my local homebrew store, and I have a feeling the setting on the crusher was not were it should have been because I got terrible efficiency. I know I should have made sure, but I'm just curious what a typical setting is?

I want to bring a bunch of homebrew with me for Christmas. Before I drive home my car will be outside for 4 days in Minneapolis(BTW, it's freakin' cold here). I was wondering if there is way to prevent the beer from freezing as it sits in my car for 4 days?

I'm brewing a recipe that calls for 1 oz of magnum hops and boil them for 60 minutes. If I do a partial boil, does it make sense to decrease the hops to around .5 oz?

I have a recipe that calls for 2 packs of yeast. I wasn't sure if both should be pitched at the same time. Here is the recipe: malts 6.6 light DME 2.25 crystal 40L 1.25 munich dark .5 victory malt hops; .5 magnum 1 oz liberty 1 oz sterling Yeast American ale wyest labs #1056...

Here is a recipe I have for an oatmeal stout. I was wondering if I can just steep all of the grains or do the oatmeal and munich grains need to be mashed? 5.0 lbs Unhopped Light Dry Malt Extract 1.0 lbs Flaked Oats .75 lbs Munich Malt (Crushed) .75 lbs Chocolate Malt (Crushed) .75 lbs...

Brewed my first batch last night. I woke up this morning with the airlock bubbling nicely. I know that isn't the way to determine fermentation, but later this afternoon the airlock isn't showing anything. Just curious if something might be wrong.

Just curious if I should put sanitizer in the airlock or is water ok?