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Despite it probably not being a beer at all....any good recipes. I am allergic to barley, yes a painful affliction and don't need gluten free. Apple wheat??? Using Apple juice concentrate for sugar instead of malt???? Any sugesstions recipes?

I started a high OG 1.090 with this yeast and after 4 weeks it settled at 1.030. I racked to 2nd and it had been stable at 1.030. Can I assume final attenuation or is it astalled ferment. Pitch temp 68F, primary temp 64 and 2nd 58. These temps are low but I wouldn't think it would stall it. Tks

I want to combine two separately primary fermented batches in secondary and want to make sure I keep the abv calcs accurate. I've seen a formula before but can't find it (something like a weighted average ((og1 - fg1 * volume1)+ (og2 - fg2 * vol2))/(vol1+vol2). Also, is there a calculator...