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From What I can tell (not sure how accurate my software is) the SMU should be around 11 and the IBUs are 120+. ABV should be somewhere between 6.5 and 8

Yep. As previously stated, it's a 2.5gal batch. I steeped 14oz of Victory malt in 1 liter at 150F for 45min. 90 minute 2.5gal boil. 4lbs of Light DME. 14g Amarillo 14g Columbus 9g Simcoe 7g Warrior Hops divided into 12 portions and added every 7.5 minutes starting at 90. Used a 1 liter starter...

I was trying to create my own 90min IPA extract recipe (2.5 gal) and I used 4lbs of light DME, but I mashed (steeped?) 14oz of Victory malt in 1 liter of water at 150F for 45 minutes before the boil. Did I just insure that my IPA is going to be way too dark?

Great. Thanks for all your help. I'll update in this thread as I go.

I DO have 2oz of yeast nutrient I can use. Since I'm fermenting a "half batch" could I also use a whole pack of yeast to help ferment out, or would the ammount of yeast have no effect?

Yeah, I think my original idea was to ferment for a couple of weeks (or until dry) then cold crash in secondary, then bottle with priming sugar. Does this make sense? Or am I just over thinking the whole process?

Kegging is an impossibility for me here in Korea. I've bottled everything I've brewed up to this point with no problems and I figured that priming with just 50g or less of priming sugar would put me in a "safe zone" for bottling. As far as yeast, for some reason S-04 is not easy to find here, so...

Okay so I'm doing a 2.5 gallon batch from pasturized cider. The initial gravity reading was 1.050. I'm going to use Danstar BRY-97. So should I add about a half pound of dextrose? Also I have to bottle, so can I prime then bottle or is this a bad idea?

Thanks. I'm using this practically tranparent plastic carboy (used for kimchi or other Korean pickling) and I guess I'm being more concerned because I can see everything.

No it was a seperate sanitized bag. I think its option 1, but I never experienced this with liquid extract brewing.

I'm brewing 2, 5 gallon batches right now. One is a chocolate porter and the other is an experimental ChaIPA.

Hey guys this is my first post and I am kind of new to homebrewing. My first two batches of partial grain beers are fermenting (1 week along) as we speak. I used the recommended mesh bag to mash, and again to further filter when pouring into the carboy. As I will be dry-hopping another 2.5 oz of...