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Pappers....www.labeley.com is sick...I just made this in like 5-10 mins for a hoppy red I'm making.... Edit: Sorry the first pic was HUGE. Should be good now.

It would also depend on how you're temp control was during the 10 days, and more importantly during the first 72 hours of fermentation. If you were able to keep the beer at a constant 68 during high fermentation, then there will be less off flavors that need to be cleaned up to begin with...

Here's after 3 weeks in the primary, and 5 days in the bottle. It definitely needs some more time in the bottle, but it has already gotten very clear - without any finnings, and tastes great (minus the yeast in suspension still - my impatience).

Did you take a hydrometer reading before you transferred to see if you hit your target FG? Most likely your fermentation is done so you wont see very much activity in the secondary.

I always buy whatever spring water is on sale, and I've never sanitized it.

Edit - misread a comment. Delete.

#1 This should probably be in the beginners forum, not the announcements. I'm sure a Mod can/will move it? #2 If anyone is going to help you, we'll need a lot more info (not sure what moister is...moisture?) #3 I'm assuming you already fermented your beer all the way through, and now you...

How were your ferm temps? Mine got a little high in the first 24hrs, and it caused some sulfur smells. It was gone by bottling time though.

Ok, now it's working. :rockin: Thanks Bobby, but now...I'm even more confused - Haha. I don't know which model to use. Can you point me towards a discussion on the subject if there isn't any easy answer (it seems like there isn't one, Lol). From what I'm seeing in the graphical representation...

X / 5 = y X = you're new volume y = multiplier Example: 10 / 5 = 2 ----- double everything 7 / 5 = 1.4 -------- all ingredients times 1.4 6 / 5 = 1.2 -------- all ingredients times 1.2 That's pretty basic though, like mentioned before that wont account for different...

What is your fermentation temp? 70F is a little high for fermentation, but is pretty much perfect for bottle carb/condition. When fermenting you want the INTERNAL temp of your fermentor to be as close to 68F as possible. During the height of fermentation (first 72 hours) the INTERNAL temp can...

Lol if that's the case then people need to read everything before they cast their opinion on a 3 year old thread. :cross: Adding your 2 cents 3 years later doesn't help much. :drunk: haha

Had a few of these last night with some friends. This beer is really at it's peak now. It is awesome. Pretty nice hop nose, malty, caramel backbone, a touch of roastiness, and a clean/slighty citrus hop finish. One of my buddies even offered to help me pay for the next batch so he could...

Hm...when I changed the DME addition from mash to late addition, and set it to 15 mins the IBUs didn't change at all. They also didn't change when i changed my boil volume. I'm at work right now, but when I get home I will try to fix it with the utilization window (which I didn't know existed...

Yes beer calculus is slow, and it only allows you to set your late additions at 5 mins left in the boil. I usually add mine at 15 mins.

Does it account for hop utilization when doing partial boils, and late extract additions? Thanks for the help guys. I have an iPhone, and I've seen a few apps in the app store, but most of them aren't free.

I have the trial version of beer tools pro right now, but it doesn't account for hop utilization when doing partial boils. I didn't notice that until I had already started my boil last night. Is there a free software that you guys l ow of that can help me?

I just brewed this. I doubled all of the hop additions because beer tools doesn't fix the IBUs for doing partial boils, and I am only boiling 3 gallons. I figured at the worst it will be a little hoppier, which isnt a problem for me.

I just bottled up 5 gallons of this last night. It was a little green, and a little banana-ish from my temp problems early on, but overall I can't wait for it to carb up.