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1.0323 was my OG...

Ok thanks all. This has all been very helpful.

So was there a flaw in my process?

I used a coffee grinder on the percolate setting and crushed all my grain to look about like the mill consistency at the local liquor barn. Put it all into a steeping bag, after my water had been boiling for awhile I let it cool to below 180 degrees. Steeped my grains for an hour in that water...

No. Not a kit. Here is my recipe: IPA #1 4 gallon boil 4 lbs weyermann light Munich 2 row barley malt EBC 15 1 lbs briess caramel malt 10L Steep 1 hour @160 1 tbsp chervil leaves 3.3 lbs muntons malt extract extra light 1 oz Yamika Magnum 14.1% 60 min 1 oz Yamika Magnum 14.1% 45 min 1 oz...

Yes I did top off to 5 gallons like I usually do. Prob added 1.5 gallons or so to the wort. It was mostly grain and 1 can 3.3 lbs extract. I had no idea what the OG would be just knew it was too low for my tastes. Maybe measure OG again? Maybe it had not mixed the water in well yet?

Hey guys trying to brew my first IPA and my OG came out really low 1.0323. Now I tend to only like dryer higher ABV IPAs so I added 2 pounds of confectioners sugar straight into my primary to raise OG and ABV. But everything I read says that I should've waited for fermentation and added slowly...

I agree with the other posters, always add water before the yeast never after.

If your gravity hasn't moved in 3 days you are likely fine. You will need to reprime right before bottling of course. The carbonation is usually there (if only slightly) three days after bottled. Obviously the carbonation (and beer) gets better the longer it sits. Usually between 2-3 weeks my...

Ok. So I am attempting to make a strongbow clone aka hard apple juice. I used kroger 100% apple juice and champagne yeast. I was wondering if anyone had any suggestions about what to use to backsweeten with and how much priming sugar I should use in a 5 gallon batch?

Ok. Thanks everyone. Hopefully the carbonation will improve the as of yet boring watery tasting beer then. Some aging might as well I hope.

Nottingham ale yeast. Nothing else added not already mentioned.

Anybody?

Ok. So I brewed a Framboise lambic. Part kit (just the extract) and added some honey, weak hops, and candi sugar. I also used my own choice of yeast instead of what came with kit. The FG got down to 1.002. So...I went ahead and primed and bottled. Now I'm not worried about bottle bombs because...

Luckily I have a downstairs storage closet under my stairs so I don't have to worry about clothes. 

Awesome! Let us know how it goes.

Do you have any big liquor stores near by? Sometimes they sell brewing supplies.

Your are dead on with the idea that it should be fermented in the dark as well. More than likely though if it has not been more than a couple of days in the light your beer is still fine. If it tastes ruin (which I doubt), then u can just call it a hard lesson learned. Just FYI I ferment in my...

Nope. Your plan sounds great. Just remember there are three stages for adding hops. Whatever u put in at the 60 minute boil is your flavor (more here = more hoppy). Your midway point is ur bittering/flavoring as well (creates a hop balance). Your last 5 minutes is your aroma hops (beer smell)...

No. But covering the pot does add pressure which lowers the boiling point of the wort (kinda like a radiator cap). So if you do cover make sure to watch out for boil over as it becomes more likely.