Yes, noob here.... I've made quite a few really nice IPA's, and I'm sure the brew gods have about had it with my callous ways.. The only rule I've followed is temperature requirements, for pitching yeast.. Can someone guide me with the technical side; when to take specific gravity readings, what they mean, what it should read, etc.. I'm looking or an easy tutorial on what all the numbers mean ? And how they are relevant to me being able to classify my beers..
