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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?

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?

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...

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.

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...

I am making an American IPA, and the problem that I have is that I'm having a really hard time getting the OG, the FG, and the ABV to "fit the bill" for the style. I only use dry yeast, and Safale S-04 bring my OG to 1.065 (just right), my FG to 1.019 (too high, and my ABV to 6.0% (in the...

I made a chocolate milk stout from an extract kit. Used cacao nibs for 14 days in the primary carboy. I can't taste any discernible chocolate. Bottled probably 7 weeks ago. Thoughts?

I made a chocolate milk stout (OG 1.052) and let it sit for 3 weeks. No activity for the last 2 weeks and checked it today. FG was 1.022. I know the common response will be to let it sit and check it in a few days. Well.... I bottled. I'm confident it wasn't going to change. I've had it sitting...

Is there any sort of list or chart or book that not only describes the flavors of hops, but more importantly tells you what style of beer they fit? I'm trying to move into making my own recipes and this would be very helpful.

Was curious if I HAVE to do secondary for a cocoa nibs addition? I'm doing an extract kit that says to add them two weeks in secondary before bottling. Can I just want until fermentation is complete in primary then drop them in?

Curious if this will work as a gelatin additive?

I just brewed an Oktoberfest/Märzen that I created as an ale, not a lager. I used Safale K-97, as it was described as a German ale yeast. It then is described as good to use for wheat beers. I'm a little confused here... should I not have used this yeast for my brew? Also, I don't have equipment...

I understand the purpose for using a yeast starter but have never used one myself and don't feel that I ever noticed a difference. My beers always have hit the expected FG within a point or so, so I am curious if there really is any reason I should use a yeast starter?

I know the rule of thumb is when the gravity reading is the same for three days, but how long does everyone usually wait before bottling? For the purpose of clarity, I'm thinking of bottling about 2-2.5 weeks after brew day.

After completing the mash or specialty grains, is it a no-no to squeeze the grain bag a little to get the fluids out? Should I just let gravity do its thing and drain it, then leave it be?

Can I do secondary fermentation in a 6 gallon carboy or is that too much headspace?

My Extra Pale Ale kit from Northern Brewer says to add 3lb of the LME at 60 and 3lb at 15.... What difference does that make?

What will happen if I only have about 6 ounces left at the end of bottling and I bottle it? Will is not carbonate very well?

I have two options for secondary. 1) Into the bottling bucket (6.5 gal) with a sealed lid; or 2) Into a 5 gal glass carboy. I know there will be obviously less head space in the carboy, and glass will hold out oxygen better than the plastic bucket would, but I am curious which of these two...

I got a kit that recommends either Wyeast 1335 British Ale II, or Safale S-04 Ale Dry yeast. It is for an oatmeal brown ale. OG is 1.060. Curious if one is better than the other or if both will be satisfactory?