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Hey not sure how stupid of a question this is but I couldn't quite find a specific answer, so hopefully one of you could steer me right... I'm brewing a double red, and I have about 10 lbs malt and 5 oz of hops and I'm thinking this could put me at a pretty high OG.. my question is how high...

I'm a noob brewing my first batch (triple hopped ale), and I'm almost ready to bottle. The problem/question I have is my house is a cold house, at 62 degrees. I'm wondering if this is too cold for bottle storage preventing carbonation? Has anyone stored their newly bottled stuff around these...

I'm brewing my first batch (triple hopped ale), in a Williams fermentor with the spout at the bottom. One week into fermentation I used the spout to take out some beer for a hydrometer reading. -Is the residue beer that is now on the spout a potential issue for bacteria when I siphon it out...