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I've seen recipes anywhere from 1 oz. to 2 lbs. I don't know where to start. I'm making a 5 gallon batch. I want to use fresh ginger and I would like a strong taste and aroma of ginger but still clearly a pale ale. Can anyone help with amounts? I would really appreciate it

So my o.g. on my barleywine was 1.115 I used Wyeast 1945 neobrittania yeast. Now my fermentation has stalled at 1.068! I was planning on using champagne use after, but this is too high. How do I rectify this situation? Any input would be appreciated

2.5 gal of water in boil 5 gallon batch 12 lbs Northern Brewer Amber Malt Syrup (60 min) 3.15 lbs Northern Brewer Amber Malt Syrup (15 min) .5 lb Briess Caramel 90L (steep) 2 oz magnum @ 60 min 1 oz centennial @ 60 min 2 oz cascade @ 5 min 1 oz willamette dry hop for at least one...

So, I was in a creative mood last night and decided to create a cherry American barley wine recipe. 2.5 gallon boil Steeping grains .5 lb caramel 90 Malt extract 15 lbs northern brewer amber LME Yeast Wyeast 1945 Neobrittania at brew. Cheap dry champagne yeast added to secondary. Adjuncts 3...