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In the equipment profile, it is the Boil Volume and Loss to Trub and Chiller amounts that affect the IBUs. If you increase either of those, the IBUs go up.

Just couldn't resist one more dig, could you? Glad I could be your punching bag for the day. Unfortunately, you are still attributing false information to what I said, leading me to believe that your reading comprehension is lacking. It is pitiful that you stroke your ego by misconstruing...

Relaying an experience that an acquaintance of mine had is ignorantly parroting false information? I don't know what else went on with the beer he made, but he attributed the off flavor to the sugar, which is what I stated. I admit that in my original post I should have said it was personally...

I have never tried it, true. Someone I know did and he thought it contributed to cider like flavor in a beer he made with sucrose, which is why my post contained the words "I have heard". I did not tell the OP that it WILL cause that flavor. Did I violate some rule of the forum whereby I am...

I've never tried it, but have heard that table sugar (sucrose) can introduce a cider-y flavor. Personally, I would stick with the dextrose to avoid that possible outcome.

Man, I feel like an a$$ complaining about dough balls after reading Revvy's story.

Made a IIPA. Got the worst dough balls at mash in that I've ever had. Also had by far the SLOWEST sparge I've ever had. Grain bill was 45% MO, 45% Golden Promise, 5% C40 and 5% flaked oats. Don't know why the dough balls and sparge were much more of an issue this time that any of the other...

I didn't make a starter. It was straight out of the WLP007 vial into a mason jar. I looked closely at the remaining yeast in the vial vial and noticed there were a couple of little black specks in there as well. I did use a sanitized spoon to try to pick out the couple little black specks in...

I make one gallon batches and pitch 1/2 vial of White Labs each time. I poured 1/2 vial into a sterilized (with Iodophor) mason jar and I am going to pitch in about 30 minutes. I just picked up the mason jar and noticed a black speck in the slurry. Should I pitch this yeast or toss it? are...

My beer always clears fine in the primary. That is part of the benefit of leaving it in there 3 weeks. Some on here go a week longer in primary for more clarifying, but 3 weeks works for me. I wouldn't brew a 5 gallon batch in a 5 gallon carboy. You need some head space for the krausen or...

You can't damage your beer by leaving it in the primary for 2 or 3 weeks. It is good to leave it in the primary so that the yeast can clean up the undesirable by-products of fermentation. Depending on the yeast and the fermentation temps, that can happen anywhere between 1 and 3 weeks after...

Did you open the lid at the 2 day mark to see if there was any krausen in the bucket that had no airlock activity? There would not be any now, but there would be residue on the inside of the bucket.

Also, it can't possibly be conditioned at this point. Package it up, let it condition and taste again in 3 weeks. It might be better, but if it does have acetaldehyde, it might not. If it were me, I'd make the same beer again, let it go in the primary for 3 weeks and try it side by side with...

Both turned out fine. So much stuff was coming out that nothing could get in to cause an infection.

Is this the beer you referenced in the other post? If so, it sounds like it was in the primary for only a week before cold crashing. It will benefit greatly from being in primary or secondary for at least 2 weeks to let the yeast clean up the intermediate byproducts of fermentation.

How long was it in primary before crashing? Sounds like a week maybe? That is not long enough for the yeast to clean up the acetaldehyde, which it sounds like what you are experiencing. As someone said above, it should be in primary at least 2 weeks and 3 weeks is better.

Totally agree. Buy Beersmith and make your own recipes. I enter 5 gallon recipes from on this forum, then use the scale recipe tool in BeerSmith. I spend about $3 on grain for 1 gallon batches. Get a few 4 oz packages of pellet hops from Grain to Glass (http://www.graintoglasshomebrew.com/)...

After having my stopper and blow off tube blown out 2 times on my 1 gallon batches, I started duct taping down the stopper.

No, 001 is very clean. What kind of beers was it used in? If you list recipes and procedures it might help some of the experienced people on here to pinpoint a cause to your off flavors/aromas.

Liberalist is a perfectly cromulent word.