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Aye. You could probably put butter on a first degree burn but OP looks to have at least a 2nd degree burn (blistering) so sanitation is important.

Our tongues are pretty good at telling us what tastes good and bad. What you brewed may not be the perfect example of its style (and likely isn't) but as long as you're not spitting it back out you did a fine job with it.

Sounds like your beer is fine. Leave it alone for another 4-7 days or so then take another gravity reading. Wait about 3 more days then take another reading and if you're stable go ahead and bottle.

It's still not that cheap where I am. Bud runs $6-7 for a sixer depending on what variety you're talking about (Light is closer to $6 and Platinum closer to $7). If cheap is your reason you should get something like Natural Ice or drop by Walgreens and pick up some Big Flats.

I did 6oz of sugar for ~5.25 gallons of hefe (enough for 3 volumes) and haven't had any trouble at all with bottle bombs, etc. Don't know if I'd go much higher than that without thick 500ml bottles or the like.

In my experience D and L stand for "dried" and "liquid" respectively. Honestly, in my extract brewing I use light extract as the base for just about every recipe and use steeping grains for color. With a few exceptions, of course. Obviously I would use wheat extract as the base for a wheat beer...

Because with beer, like with cars, it's what's under the hood that matters. That, and I guess SA and SN use some sort of super industrial glue with their labels because because I soak all of my bottles in a warm 1:10 bleach solution before bottling and the labels have never seemed like they were...

I'm supposing you mean Egypt the country? Is homebrewing legal there?

Did you take a gravity measurement before throwing the yeast in?

Never had a Boulevard Tank 7, but however good that pairing is I think I'd have a hard time saying it's better than matching a Stone IPA with a good Indian curry.

The main difference is after 11 months in secondary you'll probably have to repitch yeast for carbonation. From what I understand bulk aging vs bottle aging is a bit of a debate and I'm not sure how much of a consensus there is on it. Hopefully someone more knowledgeable than me will pop in and...

Even for 4.5 gallons the sugar he added would only produce ~3 volumes of CO2. That's well-carbonated but not enough to make the beer go shooting out of the bottle. He either didn't mix his priming sugar well enough into or he bottled before the yeast was done fermenting. Infections can...

Good that you're seeing activity. Out of curiosity, did you make a starter? How big?

I think that could have something to do with it...

Aye, but I had two thoughts about it. The first is that Belgian IPA isn't a rigidly defined style by the BJCP and the OP may want a dark IPA for whatever reason (or may use a combination of clear, dark or in-between to reach the desired color). Also, if the OP attempts to make his own and...

Strictly speaking, how much color and flavor depends on the degree of caramelization. Clear/blonde candi (that is, clear up to a slight yellow tint) adds almost no color to a brew. This is probably the type used in tripels. Dark candi, on the other hand, has more than double the SRM of...

Soda bottles actually stand up to carbonation really well. What I would be concerned about is that most soda bottles are clear or green and thus they won't do much to protect your brew from photo oxidation. I think soda bottles would be fine as "ghetto" growlers. Transferring a reasonable...

I think it'd be fine to dilute it with a little water. If your OG was 1.060 and final was 1.006 then that'd put it around 7% abv, I think. You may want to add 1/2 gallon at a time or something to make sure you're not thinning the body and flavor more than you'd like.

Star Anise is great in stout imo.

I don't care for cheap commercial macro brews. But many people do and mostly...I don't really care. I mean, I don't understand it. The same way I don't understand people who think that JD No. 7 is the pinnacle of whiskey. It's not the pinnacle of American whiskey. Hell, it's not even the...