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Im on to my first bottling. I have not seen a complete discussion of my concerns below so I am posting them here; if I missed it please point me in the right direction. Thanks Ayup! When calculating the quantity of sugar required for priming, temperature is a factor. My question is, which...

So is my secondary (50°F) too cold for the beer to actually "condition"? People say secondary will convert off-flavours to non-off-flavours.....but my hydrometer samples didn't taste off to me, unless these off flavours are too subtle for my palate! What temperature is cold crash usually...

Hi, my beer is in the secondary now. The primary was at about 70°F so I wanted to do the secondary a bit cooler. Since I am more concerned at this point about large temperature swings I have it in a room which is a pretty stable between 55 and 60°F. My question is will this be too low and crash...

Thanks. Maybe I don't understand, but isn't there a difference between AAU and A.A. AAU being a way to standardize hop A.A. content right? So I presume you meant A.A. Either way that's good enough I guess I will base the AAU off your average A.A. Any idea on your typical Saaz A.A. content...

Thanks, thats what i am trying to follow, but she does not state what the AAU was Just the quantity to use thats all...

Anyone who has done a successful dead guy clone? What was your hop AAU? Thanks Ayup!

Blast from the past: What AAU did you do for the hops? Thanks Ayup!

Some good info. Thanks folks! I think I will be set now. Ayup!

Hi, I have my first baby in the primary. I have some questions about the next few steps. Its a winter warmer Jubleale clone which the recipe calls for dry hopping for 14 days after 7 days in the primary. My questions are; 1) After 7 days CO2 is still coming off at a rate of 2...

I dunno but I just had it on draught tonight and was trying to see if I got a cardboard flavor. I think I know what you are getting at but I wouldn't say cardboard, on the other hand I don't know how I would describe it or which ingredient the flavor is coming from.........

Not for me. I have to say I'm a big fan of the winter brew ill tempered gnome!!

Doc says it's a compromissed ACL (in addition to ITB syndrome that i definately have). So it could be worse.....but im giving it 6-9months off to get the thing back to best with physio etc and im going to use the time to loose a 25lbs too and get in better general health....the new hobby is not...

Let me see if I followed this whole thread. The purpose of the detail of this project was to get beer in the glass thats as cold as the refridgerator is inside? And it appears off by 2 or so degrees....seems close enough to me....but my real question is what is the beer temperature in the glass...

Personally I love the angled look, looks more stylish than just straight across.

Phew...i'm exhausted just reading this....:)

Emjay: Thanks.So im pretty good with equations but your description left me a little confused. If i take a gravity of a finished beer is that not FG rather than OG as you said - if i read your post correctly, I have a refractometer at work so I could do this calc if I could follow it better...

So i actually got the recipe from hopville/beer calculus and see that the OG should be 1.068, but it gives a range presuamable because things might not always go perfectly etc. SO i was just wondering how close to 1.068 I was since i missed it. Thanks though.

Exactly! Thats what I thought....not so easy retrospectively :) Thanks

It was extract. OK, so how? I mean retrospectively?

In the mayhem of making my first batch on Sunday the OG reading had to be taken quickly and because of froth I couldnt take an accurte reading.....i was more concerned with the rest of the process. Is there another technique I can use to calculate % alcohol once its finished? Thanks.