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If I drink 1 12oz beer at 11% is that equal to drinking 2 12oz beers at 5.5%.

I pitched yeast at 8:00 Monday morning on a batch of IPA SG was 1.087 Took a sample at 8:00 tonight it's at 1.011 is this normal I know to let it go for 2 to 3 weeks but that's pretty some fast yeast eating.

For full volume biab is there a best grain to water ratio.

I have been brewing for say 6 year's,my question is what would make a brew smell of vomit is it a infection.It can't be good for you

I already have 2000 watt 120 volt boilcoil and don't use a controller with it, if I get a 3750 watt coil will be able to use it without a controller or will it boil to violently. Was planing on putting it in/on a 44qt bayou classic.

What would the optimal grain to water ratio be for biab full volume no sparge? Or is this a loaded ?

Is this calc based using pellet hops or fresh/dried/whole hops.

I brewed a 1/2 gallon batch to see how high a OG I could get,don't remember all my number's but my OG came in at .140 pitched a full pack of US-05 on Sunday last week, I just pulled a hydro sample it's at .040 and was/is still bubbling. Anybody ever do something like this.

High Gravity Brewing has a 44qt 120 volt biab rig it's a little pricey would this be a good rig to maybe think about getting any thought's. Gas is a pain in the ass.

Would mashing with 2.52 gallons of water and sparging with 2 gallons be alright with 8.5 pounds of grain,or should I just go full volume.I have never sparged before.