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I'm brewing a pilsner and it's my first partial mash, with 5 lbs of pilsen malt. I stabilized the water (5 qts reverse osmosis) at a temp of about 152 on my glasstop stove then added the malt split into two muslin bags. After 45 minutes I checked the for starch conversion with iodine and I...

It was actually an extract brew, but we added "more" malt to up the final gravity. I'm a bit ticked that I don't have OG but I broke my hydrometer as I was sanitizing and I already had my smack pack going. I'm not sure what other details I can provide....

I've had my bock fermenting on my basement floor for almost 3 weeks. I don't have an OG but gravity has held at 1.022 for almost a week. Is it time to give it diacytel rest and then lager? I was just hoping the FG would be lower. Is this something to worry about?

Do you ever have to add yeast again for bottling? I've heard that too long and/or cold of a lager can kill the yeast. Is this true or something to be concerned about?

Eight days ago I brewed a bock and didn't get an OG (long story). My local brew store suggested leaving it in primary for 7-10 days. Do I transfer at 7-10 days without really knowing where ferm is at? Or do I wait until the hydrometer reading is unchanged after several days before I give it...

I've had an oatmeal stoudt in the secondary for two weeks and I'd like to add some chocolate to it. I'm hoping it will help smooth things out and add a slight chocolate tone to the finish. According to Papazian powdered bakers cocoa is best, any suggestions on how much to add?

I appreciate the help and I'm sorry for making you repost. I swear that I tried to search myself before asking the question. Thanks again

Did my first brew yesterday from an Amber Ale kit, but in my enthusiasm to be prepared I took my recipe out early to study and lost it. I ended up having to go from memory and some other resources to get started. After adding the yeast I expected to see some action. It's been 24 hours and...