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8 oz

I've used about 8 oz of toffee in a brown ale. Didn't seem to effect head retention. But I couldn't taste the difference in the beer either. If I had it to do over I'd likely just use brown sugar.

It's actually sort of the same thing, assuming it's at FG when you secondary. I would say secondary for a few weeks, then bottle. That will let you get a good idea where it's at when it goes in the bottle.

Well, fair enough. If chestnuts are grain then it's certainly beer. But the recipe is for a high alcohol beer. Nothing wrong with that at all. It will just benefit from a longer aging. Let us know how it turns out.

I'm not sure what that is. I don't think it's beer. Not trying to be a jerk. It could absolutely brew a delicious alcoholic beverage. I've just never seen anything like that. Ah..... Here's the original recipe - https://www.homebrewtalk.com/f164/gf-brewing-chestnuts-157826/#post1837063 Looks...

You now have an "Imperial" brown ale. Big beers like that need to age longer. Give it 3-4 months at least. Should be delicious. So...... To get an OG of 1.110 you need to add way more ingredients than you would have gotten with any kit, and any recipe would have been specifically for a very...

From sample. 1) I can pull a sample through the airlock hole, so no need to remove the lid, which is a pain. 2) Even for OG and FG, I want the lid off and things in my beer for as short a period of time as possible. 3) I want to taste it. 4) Hydrometer readings are hard enough in a sample tube...

3-4 weeks before it's ready is a good rule of thumb. But it's beer already. And it's your beer. And you'll learn by experimenting. Don't be afraid to chill and open some early to see how the process goes. Sure, you'll go through the beer faster, but why is that a problem?

Remember - 1) There is no harm in leaving it longer in the primary. 2) There are several benefits to leaving it longer in the primary. 3) Removing from the primary as soon as possible has no benefits at all. Worry about "how soon" is usually a fundamental error.

1) Please stop talking about beer and cider as the same thing. They are completely different in nearly every way. What we're talking about here has very little to do with modern beer. 2) The ABV is controlled by adding more or less sugar. That doesn't effect taste to a huge degree. The type...

Yes. Highly highly recommended. Some shows will be more useful than others, but this show is an extremely good learning resource.

It's easier in a lot of ways. Since it's not carbonated you can even go without formal bottling or kegging. Just rack the finished cider into glass jugs. I'm talking about super easy cider here, not best practices. But honestly even super easy cider tastes darn good.

No. That's not normal. That is the opposite of normal. That is a mistake. "Our beer with blobs of gross gunk in it is so popular we're looking for ways to eliminate the gross gunk. But the gross gunk is completely normal." No.

It should taste like flat, warm beer that's been sitting around in a bucket for a week. Because it is. In other words, don't expect to be impressed. But tasting for off flavors is a good idea. Identifying bad things early can help prevent them in the future.

I've never used one of those, and always wondered how they could possibly work. You need beer line. Having the tap directly on the keg seems like a device specifically designed to produce foam.

Put the beer bottles in plastic bags. Then in a cooler filled with ice.

Yes.

Keep in mind you can make perfectly fine hard cider from regular old Tree Top apple juice. Really. It works fine. Just make sure it doesn't have preservatives in it. If this is your first time brewing, going that route may make it easier. And it will eliminate a broad category of things that...

Yes. Also, yes. Assuming the weight is the same, and we're talking about the same type of malt, I think you read something wrong. Those prices look quite incorrect. I don't know of any place that would ever charge double for LME. That doesn't happen.

Some thoughts - - Leaving it longer in the primary doesn't cause problems. Not leaving it long enough can cause problems. Try to wait longer. - "Slouching" the beer in the fermentor typically won't cause oxidation at all. There shouldn't be much oxygen in there. - Dry hopping can cause a...