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I have a batch of golden ale that’ll be 2.75 once racked. I have a 5 lb bag of corn sugar but no measuring scale to get precise oz. Can anyone tell me what amount I would need as far as TBSP, cups, etc?

Excellent! Thank you.

I’m curious how many points I will gain from pre-boil to post-boil? For instance, if my target OG is 1.060 at 5.5 gallons, what should my gravity be at 7.0 gallons before starting?

So essentially a refractometer is good for brew day so you can do multiple checks on the fly with only a small amount of beer, right? Are the refractometer conversion estimates usually pretty close?

That was the answer. Gravity is currently 1.021. Thank you!

I am not. Didn’t know that was a thing haha. So am I able to use a refractometer for OG and FG as long as I use a conversion?

I have a hydrometer but am using a refractometer. Why do you recommend hydrometer with alcohol present? Also, if I am going to pitch again, are there any negative effects of this possibly? Would it change the flavor? And how should I do it? Hydrate and pitch? Thanks again.

10 lb of Golden Promise for the base malt, for what that’s worth.

What is the preferred temp? I was trying for 154 because I knew it would drop some (crappy cooler). Calculations say that FG should be 1.022. I can’t imagine that one degree off would cause an 18-point change, would it? I’m just still kinda new to this and don’t know how easily things can be...

And do you think that starting at 155 would really make it stop at 1.040? I’ve only done two all grain brews now but that seems really high

I had candi syrup in it but that is fermentable, no?

Also, mash temp started at 155 and was at 147 after a few hours.

Hey all. I have a problem. The gravity of my stout after two weeks is at 1.040. I checked it initially after 10 days and this was the case then so I moved it (was at 62 deg and is now 66 deg) and agitated the yeast to get it going again, but this obviously did not work. Some points about my...

Would the flavor of both golden promise and maris otter pretty well match the stout malt? It is the only base malt in the recipe, I forgot to mention (although that’s probably obvious).

Here is the description of the Ireland stout malt: 1.5-2°L. Irish Stout Malt is characterized by plump, round kernels with very low protein and high extract. Low kilning temperatures mean a very pale wort with high enzyme levels.

The brunch stout recipe from Northern Brewer calls for 10# of Malting Company of Ireland Stout Malt. Any suggestions for a substitution for that that’ll be very comparable? Can’t get this stout malt from ritebrew.com where I do most ordering. Thanks.

Perfect, thanks. Any thoughts on the maltodextrin?

Sorry; OG was 1.070, and I usually carb with 5 oz of priming sugar. I don't know what your CO2 Vols means, unfortunately (I'm a noob).

First, my mash temps were a little low at 149. I checked the gravity last night (7 days) and it was 1.016. Should I use maltodextrin to improve the mouth feel, or is 1.016 high enough if it stays put? Secondly, do you recommend using a little less priming sugar with stouts? Seems like a good...

Another question now that I have brewed this batch.... I did a top off of about 2 gallons after brewing, then mixed/swirled it and took the gravity reading. Came in at 1.056. The predicted value was 1.065. This means that my mash efficiency would have been at 48%. Is that right?? I squeezed...