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Take your preboil volume multiply by preboil gravity points (i.e. 1.089 gravity is 89 gravity points) then divide by your final volume. That will give you your final gravity points. (Preboil points times preboil volume equals post boil points times postboil volume)

I always dry hop with a bag but some may tell you that it is like making tea in a bag instead of loose leaf. Never noticed a different and helps with not getting too chunky a beer. Also adding during krausen doesn't do much but may mellow the hops a bit so doesn't really matter what you did on...

Also remember that like with cooking adding downstream has a better effect. Adding to keg can taste artificial. I'd add the spices after krausen like you were dry hopping.

First, you should let it ferment for at least 2 weeks in primary and no secondary is needed (especially if you keg). Second, what was your boil time? If 60 minutes pilsner has a lot of SMM which needs more time to boil off (try a 90 minute). Lastly, could be an ingredient (too much bittering...

Honestly I know you dont want to hear it but there are so many things that could have happen. You just have to keg then wait and see. Probably just a co2 release like said before (done beer has about 0.8 vols without anything added) and should be fine. Maybe caused some oxidation but probably...

The beer has so much alcohol and yeast left in it sanitizing the fruit isn't needed. Make sure fermentation is 100% done as any extra activity may blow the aroma off which is mainly what your most likely going for definitely sanitize the pan and everything but the raspberries dont matter. You...

Agreed with everyone. However, if you go all grain I'd recommend doing brew in a bag. I have a three vessel system and cleaning and numbers are sometimes frustrating. I wouldn't change it for the world but when just starting with all grain it can be overwhelming. Go brew in a bag and if you like...

It is better to pitch yeast later at the correct temperature. Within 24 hours it totally fine for pitching yeast (when you do lagers this may be a requirement depending on your cooking set up). Most off flavors are created during the growth phase which is the first 24 to 48 hours after pitching...

Glass beads are heavy and the headspace should be fine but a good fix if you are really worried. Gases like CO2 and air dont mix very well (hense carbon monoxide risk from brewing indoors). If you rock the carboy you for sure can mix the gases but general with short exposure the amount of air...

Phenols are great in certain styles (think saison and Belgians). Personally, I'm not usually a fan but if they are subtle i can get behind them. As Pappers said, yeast has to do with their production and some strains produce more than others. When making a saison pr Belgian, because I'm not a...

Should be fine. CO2 is denser than air so any co2 produced with likely lay as a bed on the wort. You can also get some glass beads, sanitize them, then add them to make it so your volume is artificially larger leaving less head space.

I am careful about using dry yeast (I feel the drying process harms the yeast and is more likely to create off flavors) so I won't comment on that. However, for oxygen st the start of fermentation I know you can add to much oxygen if using pure oxygen but I fix this by using an aquarium pump...

1.25 was one of the carboys

I just bottled the other day but I'm worried about my FG. It was a bit high so I am worried I'm currently making bottle bombs in my guest room. The beer sat for 2 weeks fermenting (however it was a little on the cold side) and the air lock stopped bubbling a while ago so I hope it was done but...

Great website. Love that I can upload my own image. It would be great if you would just have a square that is completely your own image with (or without) the text.

Here are two options. If you want me to change anything let me know.