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Let us know when your fermentation stops. I'm sure there will be numerous ideas how to get it restarted.

Have the temps changed?

If you add more corn sugar, your ABV will go up. Your FG won't really drop anymore, at least not over the life of this 3% beer. The long chain sugars that come from high mash temps will break down but it can take many years. I might suggest an added sugar limit at 20% of your fermentables...

You can do larger batches with a smaller kettle, but you will have to add more hops into the boil. The idea would be that you use more extract in the kettle, and then dilute with water. At high gravities hops have less potential however so you need to add more to get the bitterness out of...

Pasteurizing means it was heated to kill bacteria. You are more than welcome to add the two different juices together , or pitch the yeast separately and see which juice makes a better cider. I don't understand your question about racking before pitching. Racking from one carboy to another, a...

Use a step bit. Go for it! ~J~

Thanks for telling me not to put cocoa powder in my beer. Let us all know if it ever clears out and becomes less like .. horse shat. ~J~

You are essentially making beer tea. You can do a few things. Crush your grains. Put them in a bag and use a rolling pin assuming you didn't crush them at the store. You can do a simple steep, stick the grains in, bring the pot to a boil, pull em out, add the maltose, move on. You can do a...

I'm willing to recommend you shy away. The wee heavy , barleywine, big beer style can mean you end up sitting on a 5 gallon batch of beer for over a year before its really really really good to drink. IPA's , Porters, Nut Browns, West Coasts, Scottish Sessions are examples of a few other...

It seems to me you attempted to cold crash your yeast without success. What was your fridge temp? Most juice is fructose and yeast converts it readily. There are no left over sugars. You could try filtering your yeast out before adding juice back in, or pasteurizing to kill the yeast before...

The SG should be almost identical especially if you are using a product from the same company. As for fermentable sugars, many extracts run in the 75-80% range, so I would expect that as a baseline value to work your calculations from.

Ales are extremely variable. Depending on the style of beer you are brewing, and the yeast, temperatures can change the context of a beer completely. At a local craft brewery all six of their beers are brewed using or WLP 001 California Ale. However, they brew their Scottish Red at the...

Is there a reason you use American two row instead of British MO for an English style beer?

I would suggest using extract and not grain for sampling hops. In some ways it goes back to the single malt idea, but extract can be more complex than that particularly if you use a liquid amber. It's also possible to do multiple one gallon batches in a single day with various hops real real...

Yeah I think you can bottle in 10 days without too much concern. Obviously .. don't attempt to lager your beer, or you will probably crash the yeast. Wait at least 48 hours after your fermentation has completed to rack off the initial trub. Nurmey is correct in describing a process where the...

Yeah, 15 quarts is a perfect size for mini mash and extract brewing as long as your goal is not to exceed about three gallons a batch. You really need to have some room at the top for protein break and hops additions or you risk boil overs. Remember to remove your pot from the burner when you...

Um. I love hot things. Seeds are spicy. I would look at the amount of hops you are adding in to the boil. Do your best to make an educated guess. Too many hops, no need for seeds, less hops, perhaps some seeds. The spicyness is going to accentuate the bitterness of your IPA. Hoppy things...

OG to FG will give you your attenuation. Most well modified (Properly Malted) grain will convert in about 60 minutes. As long as you don't sparge over 170 degrees your conversion will take place all the way into the kettle.

When I no sparge my efficiency drops below 50%, I would continue to calculate your sparges to make multiple runs. I often hit 74-76 and will continue to do so with the method you essentially described above.

Purchase the book, Radical Brewing, by Randy Mosher. It will help you get right on the way of making your own beers, and making sure they taste real real good.