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Old 10-24-2012, 11:26 PM   #461
kurtl
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Quote:
Originally Posted by dachbach View Post
I only boiled approx. 5.5 gallons of wort so I had to add about 1 gallon of water to the fermenter. Would that have negated the increase in gravity from boiling/syrup?
No one seemed to reply to you on this question. The answer is yes adding water will change your reading on your hydrometer. You have thinned out your sugar solution when you added the water.
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Old 10-31-2012, 08:43 PM   #462
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Hello all. I've been lurking around these forums for about 2 months and been brewing slightly longer than that. My room mate also brews and showed me this recipe and I had to try it. I had some DME given to me free because of an ordering error and messed around in BeerSmith with this recipe a little bit to help with correcting the color of the DME I had.

I'm following the beer smith instructions but just today noticed a pretty huge difference with what the software is telling me to do and what the recipe originally calls for. On the first post it says to let this ferment in a primary for 30 days and a secondary for 7. I had just bought a carboy and decided after 1 week to rack to that from the bucket. I do realize that for shorter fermenting ales this is a questionable move and probably wont change anything but I'm just wanting to get familiar with all the procedures I can early on. My main question comes in how long I should let it sit in my carboy? BeerSmith is telling me 10 days, which would bring the whole fermenting time to 17 days. This seems rather short to me. I know it will continue to condition in the bottle but I'm just not sure if I should really bottle after only 17 days. Would it be a good idea on day 17 to check the gravity then on day 18 check it again and if there is no change just go ahead and bottle it.

Sorry for the wall of text, everyone knows the overly concerned newbie feeling though. These forums are a great resource and I look forward to reading and posting more in them. Again Thanks for all the help you all have proved me so far.

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Old 10-31-2012, 09:28 PM   #463
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BeerSmith doesn't know or calculate how long to ferment, it is just using a default value of 10 days. I almost always let my beers go for 3 weeks (21 days) in primary and then I bottle/keg them. Some lower gravity beers are ready to package in two weeks but I've found that my normal gravity beers hit their prime at 6 weeks and generally get better from there. By default, I say 3 weeks fermentation and then three weeks bottle conditioning. It is hard to go wrong with that.

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Old 11-01-2012, 12:50 AM   #464
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thank you pvtschultz for the quick response. I'll let it keep going in the secondary until we are at 21 days total fermentation. I made a porter that I bottled after 2 weeks and it turned out great, but is being drank very fast so I'm really jonesing for to try this out because of all the great reviews and posts about it. Only 4 more weeks til I can try one out though!

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Old 11-01-2012, 04:07 PM   #465
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Once you taste it, you'll be glad you made it.
It's great.

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Old 11-06-2012, 04:08 PM   #466
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Have made this twice since mid summer. Really a good beer!! My buddy and I are going to make 20 gallons with double the candi syrup next week. Will let you know how the increase in candi syrup works out.

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Old 11-06-2012, 04:24 PM   #467
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I'm tempted to up the grain bill and hopping on this one and convert some sort of super-imperial version or barley wine based on this recipe. This is definitely one of the best recipes that I have brewed though my brewing skills are much better now than they were just a couple years ago.

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http://www.homebrewtalk.com/f170/pvt...inally-298407/
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Old 11-06-2012, 06:31 PM   #468
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Added to brew list thanks

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Old 11-07-2012, 03:55 PM   #469
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I used the Nottingham BRY-97 (new strain) on 1/2 of a 10 gallon batch.
It takes a long time or cold crash for 10 days to get the yeast to drop.
End result was much sweter than the other 1/2 using Safebrew 33.
Flavor was excellent. I wouldn't want it any sweeter.
Used both again (yeast cakes) on a pumpkin spice ale.
Same results.

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Old 11-07-2012, 03:59 PM   #470
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Excellent recipe by the way.
My best Amber yet.
I'll stick with the Safeale or Safebrew or 1056.
The BRY-97 left too much residual sweetness for my taste but everbody loved it.

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