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Nothing. There is no typo, $1.5 is a regular price there.

He's from Iran, it is not a typo.

Your OG was about 1.025 when you boiled 7 gallons into 5.5 g of the wort. Also note, that the temperature of the liquid changes the reading.

that is pre-boil gravity

Is "1.020" reading for 7 or 5.5 gallons? Also, did you make iodine test? is your beer cloudy?

Was it the original gravity (i.e., before pitching yeasts) or the final gravity (when the fermentation has finished)? What was mash schedule? What temperature(s) did you set during the mash? Do not be so lazy, we are not telepaths.

If you use distilled water, you need to add salts. Ions that come from salts are necessary to convert starches to sugars. Google for homebrew water chemistry to figure out proper type and amount of salts or just use filtered tap water.

After one month in a _secondary_ fermenter there left just few yeast cells. Instead of adding more sugar, you need 1) to add fresh yeasts (like CBC-1, as was mentioned already above) or 2) wait 2-3 month more before tasting it. I would recommend the second option (or both), drink high alcohol...

It is better to reinvest into hydrometer :) If gravity has already dropped, there is no sense to add more yeasts.

Dry yeasts usually do not need aeration. The producer of US-05, Fermentis, says: "We don’t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells."...

Combination of mosaic and galaxy hops gives clear grapefruit aroma and flavor. Just got another batch of NEIPA ready to drink :)

How is "thin" your mash? What is ratio grist to water (approx)?

If you use steeping grains and extract then your beer is cloudy because of starches that come from the steeping grains. In this case Irish moss would hardly help you (it works against proteins). I would recommend to add some basic malts to your steeping grains. Well, actually, it is how I...

Sure, you are right, but pH has no less important role in astringency. I made a couple of recipes with decoction -- grist was boiled 15 or 30 minutes (depending on recipe) and I did not noticed any astringency. The mash had pH about 5.2. When you sparge, water has much higher pH. With added...

I asked about batch sizes to estimate IBUs. Since you did not provide batch sizes just amount of hops, there was a chance that strong bitterness is normal. Well, distilled water has pH of 7, the optimal pH for mash is 5.2–5.6, baking soda has pH of 8 (it is alkaline). That is why I was...

Grain efficiency is a ratio of sugars that you got during a mash to the potential amount sugars that possible extract from the grains. When you use dry malt extract the grain efficiency is not relevant. The extract you use is a mix of dry sugars, it has 44 gravity points per pound per gallon and...

Hi! What batch sizes do you have in both cases (pre and post boil)? Also, why you decided to add baking soda? If you want to increase water hardness you should add salts (but for first batches and without known water profile it is better to not play with it). Baking soda increases pH of mash and...

I see. Thank you for answer.

Sorry if I formulated the question not clearly (and thank you for patience!). No, I do not want to remove unfermentable sugars, I am worry that enzymes will process them along with starches. Well, may be "worry" is not right word, I am asking what happened with caramelized sugars when it is in...

Curiosity. Also, I want to know that I understand correctly what I am doing.