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ok so another question about adding sugar. if i do add a lb or 2 when the fermentation is dying down, how do i adjust the SG or atleast a certain gravity to compare the final gravity to for calculating attenuation and abv? does that make sense?

so when thebeerist says for a 1.08 SG brew i need a 3 to 4 liter starter, is it really true i am going to add another whole gallon to my wort? does that mean i boil my wort down to 4 gallons to make a 5 gal batch? wouldnt that change the SG? also while were talking about fermenting, this...

ok this is great! i think despite not making a starter its actually going to turn out well. im glad to know that the real problem was the instruments i was using. if i have 70% att and its still slightly bubbling, maybe ill get it to 75 in a couple days. maybe think about secondary soon...

so if i take my OG 1.082 and convert it to brix, it would be 20.5, and convert my Current gravity of 1.037 to 9.25. if i put it into the calculator it says i have a current gravity of 1.007. if thats the case and i use the formula of 1.082 - 1.007 * 131 i have an abv of 9.825 % ? and that...

thanks for all of the responses. so pitching a dry yeast pack will increase attenuation? i know my readings were correct because i used a refractometer and calibrated before each use. and yes i used lme for the base malt, i havent yet graduated to all grain. next time i will for sure make a...

thanks for the quick reply. i took a temp this morning of 70, and the yeast is wlp090 san diego. i just got worried because the bubbling has slowed down a lot. i thought it was pretty much done. do you think after 3 weeks ill be looking at an att of atleast 75? what about a secondary...

I just want to say im a big fan of the site, ive been reading forums here for about a year. whenever i have a question this is the first place i go. i just decided to finally sign up because i felt i needed some real brewers advice about a current batch. heres the issue im not sure if this...