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I want to boost my next batch of IPAs ABV. I know the best way to do this is by adding more malt extract. But how much malt do I add? Do I need more yeast cells since there are more fermentable? I am obviously still relatively new to this, so any tips help. Thanks guys.:rockin:

Anyone mess around with this? When in the beer making process do you add your coffee? How much do you add? I'm interested in making a coffee stout. Share recipes if you have them! Cheers!

I am just throwing rookie questions at you guys today, thanks for the awesome answers! Anyways... I ran out of ice when trying to cool my wort down to 100 degrees (I used a whole bucket in my sink). I proceeded to try and just use a cold water bath by replacing the water with more cold water and...

I'm struggling getting 2.5 gallons to boil... Does this mean I need an out side burner?

My dad gave me a malt extract kit that he never used and it's for a 2.5 gallon batch, the question is can I ferment it in my 5 gallon secondary fermenter. I personally assume you can, it'd just take a while longer to push the gases out right? I've seen other threads about this but none of them...