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Ok so I just came up with this recipe and ordered all the ingredients. I'm trying to go for a danky hop forward IPA. Let me know what you think

Ok, so I just made a single hop chinook IPA. I used 11 lbs pale 2 row and 2 lbs of rye and lots of chinook hops. It has a great flavor but the color is way off it looks like a farmhouse or sour. I was wondering what could I add to give it more of a golden or red color and not change the flavor much?

So I need to bottle one of my batches and I'm all out of priming sugar and don't really want to drive the 45 min to the brew store. Can u use table sugar and if so how much for a 3 gal batch?

Ok so I'm going to be brewing my Christmas beers in the next few weeks. I am going to brew 3 different beer all will have the same base recipe(high abv bourbon stout) but one will be a coffee, one vanilla and one plain. I want the coffee to have a very pungent coffee flavor like coffee and...

So 2 weeks ago I bottled my second batch it's a 11.2% triple ipa . What's the chance it's carbonated in 2 weeks. It has been sitting around 70*-75* for the last 2 weeks.

How much priming sugar do I need? My new batch is a big triple ipa 1.105 sg and 1.020 fg

So with my first batch only about half of the bottles carbonated. I don't want that to happen again and I was thinking about using the brewers best conditioning tablets and wanted to see if anyone has any pros or cons on using them.

Ok so my next question is will the Champagne yeast I added work with priming sugar to carbonate the bottles

Ok so I just checked it with my hydrometer and I'm sitting at a 1.020 right where I want to be thanks man.

I used the norther brewers west cost radical red kit and I added 3lbs of golden dry malt and 4 lbs of corn sugar. I did a 3 gal boil I was only going to use 2 lbs of sugar but when I added the water I put to much so I used the whole 4 lbs bag. I ended up with a 6.5 gallon batch. Also the...

Refractometer

So my latest batch I went big and made a 1.105 sg triple ipa. I made a 2.5l starter and it fermented like crazy for about a week then just about stopped. I checked the gravity and found 1.055 and it stayed there for 2 more weeks. I went to my local brew store and they suggested I add some...

Today I stopped by a brew shop and they had a sale on hops. So I got an once of Apollo, Columbus,comet,chinook,simcoe and summit. I have a triple ipa fermenting right now and The question is should I dry hop will all the these? Would it be too much? I'm looking for a dank flavor.

68-70 is not the temp in the room it's the temp of the fermenter.

Around 68-70

Ok so I just setup a blow off tube do I have to worry about losing some of the yeast?

So I made my second batch yesterday and I wake up this morning and check on it and it's bubbling over and coming out of the sides of the lid. What should I do?

The last few weeks I have found myself drinking a lot of danky flavored IPAs. I would live to brew one. What hops give that good danky flavor?

I moved the beer to a room that stays about 70 and I covered it with a blanket. About how much longer will it take?

I bottled my first batch three weeks ago and its still flat. I added the priming sugar like the kit said and mixed it in good. I have been letting them sit in my dark basement at around 60 to 65 degrees. what did u do wrong or what am I doing wring? Too cold?