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Unfortunately, I am out of corn sugar for bottling. Can I have equal success using table sugar?

Because I brew a lot and need all he help cleaning that I can get.

Just kegged my first beer. It is a German AltBier. What should I set the Co2 level at?

Brewed an Oktoberfest Lager in April. I'm ready to bottle it so that it will be ready for a party on Oct 1. It is setting at 38 degrees. Should I step up the temp each day before bottling at room temp or does it matter?

The recipe suggested adding 2 additional lbs of grain if using real pumpkin. I did order additional.

I'm about to brew a NB Smashing Pumpkin. I was considering using real pumpkin in the recipe. Should I do this or stick to script. If so, how much and when? Any advise is appreciated.

Would love to throw away the old carboy brushes and win this.

My primary has been sitting at 48 degrees for 3 weeks. There is no more activity but there is still a slight foam cap. Is this typical and is it alright to enter the lagering phase?

Can you explain the dactyl rest process please.

I just finished brewing my first lager. I have my temperature controller set to 53 degrees. What temperature should the wort be before I pitch the yeast? I am using Wyeast Oktoberfest blend and I did a yeast starter yesterday. Currently it is sitting in my Better Bottle at 72 degrees and...

A bad day brewing is better than a good day at work. Thanks for all the comments everyone. Good luck with whatever you do in life, work and brewing!

I'm with you Bro.

I would rather be at home right now brewing instead of working. Anyone else?

Keep stirring to prevent boil over. Once the foam stops you can stop stirring.

Don't rush the primary just so you can bottle your first beer.

I wouldn't touch it. I recommend leaving it in the primary vessel for a minimum of 2 weeks. The worst thing you can do with home brew is rush the process. It's is certainly a lesson in patience. If this were my batch I would just plan on leaving it in the primary for at least a month. I know...

Explain to me more about cold crashing. Is that what I should do or just leave it alone for another month?

It was a extract kit from Northern Brewer. It used only 1 lb of honey. The fermenting temp has been 70 degrees. The strange thing was in the first 2 days of active fermentation the airlock was insane. It was blowing the water out of the airlock. From the beginning this brew has acted...

I brewed a Honey Kolsch two weeks ago. Still today I am getting about two bubbles per minute from the airlock. How much longer will it need to remain in the primary? I've never had a brew with this much activity and for this long of a time.

I do plan to use concentrate because I had it already. Is that Ok or do you suggest I use a fresh purée? So just to be clear I would add the concentrate to the bottling bucket just as I would add the priming sugar? Thanks for the info!