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#41 | ||
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Senior Member
Join Date: May 2008
Location: Chicagoland
Posts: 429
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#42 |
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Beer Herder
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#43 |
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Senior Member
Join Date: Oct 2007
Location: Westmont, IL
Posts: 717
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Bah! That's no fun!
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#44 |
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Junior Member
Join Date: Apr 2009
Location: Louisville, Ky
Posts: 20
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Thanks for the tips everyone! I have this one in my primary right now.
I was planning on letting this sit in primary for 2.5 weeks total, then boiling a small amount of water / sugar (letting it cool), then adding that to the primary container to settle for another day. After that, I was going to bring it straight to the bottles to rest for a few months. Is this doable? Also, I started this with 5 1/3 gallons of water and ended up with 3.5 gallons of brew after it was all said and done. I did not add more water to the primary. Should I have? |
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#45 | |
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Jugga jigga wugga
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Quote:
Be aware that adding sugar to the fermenter will restart active fermentation and bring more yeast into suspension.Also, at 18 days, fermentation may not yet be complete. I suggest you wait for the kraeusen to fall, activity to stop, and gravity to stabilize before you rack or even think about bottling! |
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#46 |
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Member
Join Date: Nov 2009
Location: Dune
Posts: 38
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thinking of making this. But only difference is I am going to primary it for a month. then secondary for 3 months then keg and highly carb. So should I still make the starter out of part of the yeast and throw that in a few days before secondary?
__________________
P1: EdWort's Apfelwein (5 gal and 1gal); P2:Stout; P3: Dopplebock(in the basement); P4: Air; P5: Super Hoppy Amarillo/Organic Pale (gambrinus) SMASH; P6: Gnarly Barleywine; P7 (3gal): Air Keg1 : EdWort's Bavarian Hefe w/WLP380 Keg2 : Arrogant Bastard Clone (PERFECTION) Keg4 : Amarillo Pale Ale Keg3(3gal): air Bottled: Oat-'MEAL' Stout, Organic IPA, Dunkle-Weizen Planned: Brown Ale (Tettnanger), Gingered Ale, Düsseldorf Alt |
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