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... an oz is an 1/8 of a cup right? so 5/8 cups for 5 gallons is good? SRY the last post is a bit confusing

i've only got a 6 gallon bucket, should I buy a better bottle for the hefe and maybe make the IPA in the bucket then transfer it to the BB when I bottle the hefe? make two at once? I want to streamline this process and have a few brews on hand instead of just one at a time

now you're just starting to resemble the refrigerator magnet sentences i'd almost forgotten

I'm very interested in making an IPA or hefeweizen for my 2nd batch, will the hefe take less time? I also want to do a partial grain batch next time, would one be easier for a first time?

ah! an acronymist.

haha thanks I only used it once (earlier today) and im almost at the target FG so ill check again in about 5 days? or should i sooner/later?

So it's the end of the third day of fermentation for my first brew, an Amber ale. The yeast took off a bit early b/c of high temp, and I took a SG reading earlier today and it registered at 1.014. 1.011-1.013 was my estimated FG so I believe fermentation is almost complete. I'm leaving in...

well I for one kinda want to taste it!!! is that wrong? im trying to enhance my ability to differentiate all the flavours and possible off-flavours

can i use a sanitized measuring cup and dip it in to get the sample for a hydro reading? or will that be inaccurate because it might skim too much off the top?

so, i need more malt to get more alcohol, but the extra alcohol will probably overpower the extra malt? is that right? what can be done to prevent this? i've had some great beers that were >7% ABV (several Stones come to mind)... other than balancing with hop bitterness/flavour/aroma can...

so does that mean more malt extract equates to higher abv in general? I want to make a "bigger" beer for my 2nd batch... bigger alcohol, bigger malt, and especially bigger hop flavor. will using more extract give me the first two?

what factors affect the total alcohol content, and is there a way it can be raised without many negative consequences?

They were in the boil for 60 min, I was going to get another oz and add them later on in the boil but ended up not doing that... now im trying to make up for it as best I can.

the closest supply store (45 min) only has pink goldings and hallertauer pellets and the next closest store is pretty far, which would you suggest?

Ingredients: 1 can hopped amber liquid ME (3.3 lbs?) 2 lbs muntons dry light extract 1 oz cascade hops muntons yeast (6 grams) The batch is 5 gallons, how could I calculate what FG should be?

So AAs are only extracted during the boil? Do pellets have any quality drawbacks or is it mostly the strain that matters for dry hopping? thanks for all the advice

Will the splashing cause unwanted oxidation, or is that not a factor? Would using 2 or 3 oz be excessive? It smelled pretty malty when I was brewing

Should I just sprinkle them on top or push them down and get them wet? Any suggestions for what hops to use? I was planning on using more hops and perhaps some grain originally for the brew but didn't get around to it. I figured I should stick to the simple stuff for my first time but now I'm...

I'm on my first brew, doing an amber ale, but perhaps want to experiment with dry hopping? My ingredients were: 1 can hopped amber malt extract (3.3 lbs?) 2 lbs muntons light extract 1 oz cascade hops muntons yeast It's been in primary for 3 days and airlock activity is dwindling, and the...

I used the kit that came with my fermentor/airlock/etc, it was: 1 can hopped amber liquid ME (3.3 lbs?) 2 lbs muntons dry light extract 1 oz cascade hops muntons yeast (6 grams) --- it said not to but I re-hydrated it anyways I filled to 5 gallon line almost exactly. How could I guesstimate...