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Thanks. Can't they make these hydrometers easier to read

sure it 1.012

thanks a lot, im trying to run before i can walk, ive been reading how to brew. suppse i can just research and experiment and push a little at a time.

how would i work out the correct amounts, i have searched all over the web, to try and find a recipe, one where the ingredients are available, i can easily learn to boil more wort.

Im thinking of adding 1.5kg of LME, 1Kg of sugar to 1.7Kg coopers stout, making 23 litres. does any one know what the outcome would be, would 5g of high alcohol yeast ferment it, would i lose the mouthfeel to a dryer thin stout??? never done no boiling of grains.

Am i going to get the same ABV using LME as i would using sugar, i was thinking 1.2kg LME and 300g of sugar to a 1.7kg coopers stout. i want the mouthfeel taste but also want a stout with a kick. probably over 5% any suggestions for my next batch? NEWBIE

who needs a bottle brush

not sure i can post company names here but there is a company called alpack based in dublin. seems you can buy 30 500ml bottles for around 25euro, just wondering if anyone has dealt with such company and is it reputable, i realise its the courier that has trouble bringing bottles that so often...

The temperature was around the 36 c mark maybe lower. I will study the link you sent. Your help is very much appreciated :mug:

Starting gravity, not put yeast in yet as still at 36 c. Brewing as we speak

Thanks a lot, I did check but conflicting views, just one more thing it came up as 1.044. I figure that's very sugary for a stout? First brew after 8 years.

Which reading part do I read for the original gravity

thanks for your help (y) much needed guidance, and i will never learn if i dont ask :)

is this the malt you proposed? thanks im a newbie, just want a stronger tasting stout

can i just use one kilo of brown sugar for fermentation? or 50b/50white, no molasses in this country, im a beginner, so no harsh comments just a little help, im starting from basics, start at the shallow end

thanks a lot :)

fermentation

can someone confirm the best brewing steady temp for stout, i have seen a range from 15c to 27c. i know this is a laymans question, im only just back brewing again and have started from basics. thanks

the purpose of the thread is maybe a science like experiment, i like the idea of yeast and sugar creating alcohol and to see how far you can push it, as i mentioned in my first post, it is all about the use of NON-DISTILLATION, and to see if a high alcohol content can be achieved, i was brewing...