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Has anyone bottled with a combination of corn sugar and honey? Will it carb faster than with just straight honey?

Last Sunday I brewed a Black IPA which has slowed or stopped bubbling at this point. I haven't taken a reading yet. It is in the freezr set at 62*. I was hoping to keep it in the primary for at least another week, but I would like to brew again tonight adding the second batch to the...

I am not sure if I will have enough yeast for a 1.075 brew. I made a 1500ml starter with 150g of DME using wyeast from 04/09/12. I chilled, decanted and then I stepped up this starter to 2000ml with 180g of DME. I used a stir plate for both of these and unfortunatley during the stepup...

Once I sealed the corny and put it under pressure I heard bubbles and realized the level of the beer had reached the bottom of the co2 dip tube. Should I pull some lquid out to create more head space or leave it? Keg is at room temp 68-70 and set at 10psi currently.

I need some advice on whats the best way to use up these hops and yeast. I would be looking to do some sort of extract ale brew. .25oz Colombus .5oz Perle .75oz Cascade .75oz Mt.Hood Wyeast Smack Pack London ESB 1968

So I made my second starter on Sunday evening think it would have been done fermenting by this morning, which it has not fallen yet. My problem is that I have to leave town until Saturday. So I guess my question is: Should I leave the starter on the stir plate until I get back or stick it...

The pouch of malto dextrin I have says use 4oz for 5 gallon batch. What would the pros/cons of adding the entire 8oz be?

What happens if I added the priming sugar(5oz dextrose) from the extract kit to the wort? The kit I am making is True Brew Porter.

I am a week into fermenation with a honey brown ale. The krausen has fallen and the outside fermometer is now reading between 58*-60*. I used wyeast 1056 and I know this the lower range for the yeast to be active at. So what I'm trying to ask is should I move my primary to a warmer spot or will...