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Here's an updated label I'll be using. The bottle labels aren't the finished product; they were printed on an inkjet on normal paper and applied with a glue stick. Color is also off after the uploads, but oh well.

2 bleeding cowboy fonts on the same page!! ...it is an awesome font, though!

It tastes fine...no off notes...yet

There isn't a film, but the particles feel like fat...you know like those fat blotches you get in beef sticks?

So, I opened my secondary tonight to bottle and I found this... Should I even bother with bottling? Edit: It almost seems like it could be yeast...is that even a possibility?

My dogs will be happy I found this thread. Thanks for posting this recipe! Too bad I didn't find it earlier.

Yeah, I have a carboy for my primary and bucket for my secondary. I'll be bottling my the batch in my secondary tomorrow, so I only need a solution for the next 24 hours. Thanks for all the input.

Hi all. I'll be brewing my 5th batch today (4th batch is in secondary currently). Anyway, I forgot to purchase a second airlock. My only airlock is on my secondary right now. I'll be bottling the batch from the secondary in 24 hours from now, but in the next hour, I'll be brewing my 5th batch...

Irish red ale for St. Patty's.

Hey thanks for the reply. I'll research up on cold crash and go that route more than likely. What are your thoughts on a secondary for 2 weeks? The main problem with WI right now is finding a place warm enough to cold crash my beer.

So, my beer has been fermenting for 8 days now and is still incredibly cloudy. I was thinking I didn't pitch enough yeast. I figured I needed to use 10.5 g. I just did a calculator online and it suggested 12g. How much of an issue could this be? Should I just repitch more yeast?

I created a coffee ported using partial mash. The temperature never got above 160. Everything was sanitized. It's been fermenting for 5 days now. I know it's nowhere near the final flavor / smell, but I thieved some beer from the fermenter. It's incredibly cloudy and smells strongly like...

Nice labels everyone! I've spent so much time looking at other lables. I've honestly looked through over 100 of the pages and it's not 1 label looks the same. Here's my first label. The only thing I used from the internet was the floral design. 'll probably update the floral design so the label...

Thank you for the input. Well like I stated, I had a very violent 24 hour fermentation period. Now, 2 days later it looks dead. There's hardly any bubbles in the air lock anymore....1 bubble every 16 seconds. Is this lack of bubbling anything to worry about? It's literally been 2 days and the...

http://www.labelsbythesheet.com/items/water-resistant-vinyl-labels~inkjet-/premium-water-resistant-vinyl-rect-inkjet-label/list.htm I purchased my labels from here. I have a photo inkjet printer that I'll be using. I did a test on one sheet and they do not run at all. I submerged the sheet in...

Also, rather than starting a new thread since my next question still pertains to my OP, do you think that the 4oz of coffee added to the last 15 mins of boil is enough? I tasted the wort and there was no hint of coffee at all. I'm sure the flavor must mature more, but I've also read people...

I did a partial boil, added remaining water, mixed and took 2 readings. Both were extremely low so I mixed the life out of the carboy and took a 3rd reading. On a side note, the fermentation literally began in (probably) less than 8 hours. I racked to carboy, went to sleep, woke up 8 hours...

I have not calibrated my hydrometer. I will check it out to make sure it's accurate. Also, thanks for the input.

My set up is very similar to yours. I do a 3 ga boil. I bought the $70, 25 ft chiller from Norther Brewer and honestly, it cooled my wort tonight in a matter of 15 minutes. This was my first time using it. My last batch I did the ice in the sink method which literally took a couple hours.

Hi all. This is my 4th batch that I've brewed up. This is a personally tweaked recipe I received from someone else for 5 ga. 7 lbs DME 1 lb Carmel Malt .5 lbs Chocolate Malt 6 oz Belgium Candi sugar 8 oz CaraPils 1 oz Northdown for bittering 3-4 oz dark coffee added to 15 min boil .5 UK kent...