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Found an old recipe for an English bitter. It calls for maltose syrup. What is the equivalent to using maltose syrup? Can I use Belgian candi syrup? D-90 ( darker) or d-45 (lighter) than What recipe calls for. Or is it best just to use some Demerara sugar instead? Does the syrup add any...

I brewed a chocolate stout with an og of 1.077. The estimated fg is 1.019. After 1 week and not a very violent fermentation the fg is 1.024. It's been fermenting at 60 degrees. I pitched 1.5 packs of safale 04 yeast into the wort. Will I get the fg down by just leaving it alone for...

I'm planning to keg my 1 gallon batch of hard cider. I'm also going to use a can of frozen concentrate to backsweeten it. The keg will stay in the fridge at 40 degrees. How much potassium sorbate do I need for this gallon batch before I keg it? Should I even bother using it? I used safale 04...

Im fermenting my first 1 gallon batch of cider using some safale 04 yeast. I'm guessing it will be dry and would like to know exactly how to backsweeten it. I would like to keep it refrigerated the whole time after fermentation. Do I still need potassium sorbate? If so how much for a gallon...

I'm about to brew up BierMuncher's cream of 3 crops recipe. It calls for a 90 minute boil, I'm assuming to get rid of dms. I need my 8 gallon brew kettle near capacity to do a 60 minute boil and still hit my numbers. Is it ok to boil the wort for 30 minutes, then top off the kettle with...

I just bottled my second batch of beer. I used an extract kit and made a porter ale. My basement is now about 64 degrees and I would like my bottles to carbonated down there because its nice and dark and I can stash then out of the way. I have read the best temperature for carbonating is 70...