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Old 09-07-2012, 02:45 AM   #11
jmich24
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Vinnie from RR said on a pod cast he would not bottle a sour before 1.008, FYI.

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Old 09-07-2012, 03:07 PM   #12
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I bottled my 18 month old Flanders Red on tart cherries at 1.012. But I also pasteurized the bottles just in case of bottle bombs. Must have worked, that beer took 1st at the Indiana State Fair in Fruit Beers.

Most important advice I can give you: don't go on looks, hydrometer or smell alone. Use a combination of those things and TASTE it. It's ain't gonna bite.

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Old 09-07-2012, 03:54 PM   #13
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Actually the taste is the main reason I'm feeling good about bottling now. It tastes awesome even without carbonation.

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Old 09-07-2012, 05:19 PM   #14
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Quote:
Originally Posted by jmich24 View Post
Vinnie from RR said on a pod cast he would not bottle a sour before 1.008, FYI.
That works with his process and bugs, but I've had some big sours stop around ~1.015 that have had consistent carbonation in bottles for a couple years now. I'd rather the gravity was stable than low when deciding to bottle.
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Old 09-17-2012, 06:17 PM   #15
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I ended up bottling the Kriek over the weekend. I added less priming sugar than normal (enough for around 1.8-2.0 volumes) but still hopefully enough so it's not way under carbed.

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