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Okay. My math is VERY rusty. I've found some recipes I want to try, but they all are 5 gal recipes. Does the ibrewmaster app break down recipes to smaller ones? Is it best/easiest just to weigh each ingredient then divide that by five to get proper weight?

Awesomeness!

Will do! Thanks!

Yes.

From 67 to 70, but stays at 67 mostly.

When imputing the temperature data into the priming sugar calculator, do I go with the average ambient temperature?

...or I might just use my 8qt brewing pot as my bottling bucket.

Ah, very good. Thanks. Is it okay to use another 1 gallon glass jug as my bottling bucket?

Would it be okay to boil the sugar water a day before bottling day, cover it with aluminum foil and let it sit at room temperature? I was thinking of making the sugar water in a measuring cup then just boiling that in the microwave.

I am thinking about adding the priming sugar to the batch next time instead of using the NB "fizz drops." Do I add 1 oz of corn sugar to water, stir, bring to boil, cool to room temp, pour to bottling bucket then rack wort to bottling bucket?

What exactly do I measure? Also, racking means combining, correct?

What do I need to do differently on the next one?

My wife tried the NB Irish red ale I brewed. Her first response was that it was very carby. How do I rectify that? Will it get less carbonated the longer it sits in the fridge? I let it condition at room temperature for two weeks. I followed the northern Brewer directions and used their fizz drops.

That's exactly what I was thinking. Hmmm...

I've only brewed once. I followed the NB instructions and cooled the wort in an ice bath and when the sides were cool to the touch, I siphoned to the 1 gallon fermenter. If I use the same method of cooling, would I be okay to poor directly into fermenter? Wouldn't the temperature of the wort be...

This might be the dumbest question ever posted in these forums, but here it goes. Why wouldn't I want to just pour my cooled wort straight from my pot into the 1 gallon fermenter using a sanitized funnel? Because the trub would get transferred as well?

Tasted the first beer I've ever brewed. Classic American Light. Fermented for three weeks. Warm conditioned for two. Cold conditioned (fridge) one day. I was pleased with the taste, color and carbonation. Two of my family members thought it was good beer. Brewed the Defibrillator Doppleback...

Told you wrong. I fermented for 3 weeks.

I have a total of 21 12oz bottles, so I will let the remaining 15 warm condition. Does "green" mean not very carbonated? Not much taste?

Going to try my very first batch of homebrew this Saturday. Going to put 6 bottles in the fridge on Friday. Fermented for two weeks and conditioned for two weeks. Classic American Light.