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Old 02-16-2014, 04:43 AM   #11
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I'd leave at 50 degrees. It definitely won't kill the yeast but it will help to prevent the yeast from eating the priming sugar, depending on how cold the beer actually gets.
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That is what I was thinking but since I don't know you (sorry)how can I verify 50 deg won't damage the yeast?
How long can the beer last in saran wrap? It might be a couple of days before I find a bench capper.
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Old 02-16-2014, 05:08 AM   #12
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That is what I was thinking but since I don't know you (sorry)how can I verify 50 deg won't damage the yeast?
How long can the beer last in saran wrap? It might be a couple of days before I find a bench capper.
Fifty degrees will only let the yeast go dormant. As soon as they are rewarmed their back to work.
Only freezing will damage the yeast. Then it is only 10% that may lose viability. Lagering temperatures are within 5° of freezing and the yeast are ready to go back to work bottle conditioning When warmed.
I have been using a Super Agata bench capper for about 5 to 6 years. No problems with it at all.
Your beer will be safe using sanitized foil or plastic wrap. Not quite the same as making a starter, but few starters have been contaminated while covered with foil.
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Old 02-16-2014, 05:09 AM   #13
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Quote:
Originally Posted by puttster View Post
That is what I was thinking but since I don't know you (sorry)how can I verify 50 deg won't damage the yeast?
How long can the beer last in saran wrap? It might be a couple of days before I find a bench capper.
Yeast goes dormant at low temps. No need to worry about the yeast dying.

A good read is How to brew dot com. This will explain all.

You can take this info if you like 'cause I don't know you.
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Old 02-16-2014, 06:14 AM   #14
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OK, getting to know everyone. You all convinced me, the beer is outside! After 7 hours the Saran wrap was not puffed out so maybe the yeast action has not heated up enough to make a problem, I hope not. The 50 deg should make sure.

The beer kit was a gift so probably I can't get a free capper replacement from Midwest, at least for a couple of days. Probably I will get one locally tomorrow, $20 for another hand job or $50 for a Colonna model.

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Old 02-16-2014, 07:43 AM   #15
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Word of advice, when asking for help from strangers on a forum, don't discount what is said because you don't know someone. It's easy enough to google the yeast you used to see if 50 degrees will "kill" it. Cold crashing happens much colder and the yeast isn't killed, it's dormant.

Buy two wing cappers or one bench capper for sure. The seran wrap and lower temps is a good idea.

You don't know me either so it's possible the advice won't be taken but having a wing capper break on you isn't uncommon so having two seems logical.

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Old 02-16-2014, 12:01 PM   #16
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What do you mean, 'let the priming sugar ferment out?" how long would that take?
While you have solved your issue I shall reply for future reference of anyone searching. Priming sugar would probably finish fermenting in just a couple of days. Use the hydrometer just like you would for checking to see if primary fermentation is finished before you decided it was time to bottle. When the gravity stops dropping, it's done fermenting. End result will be a slightly higher % beer but I doubt it would impart enough alcohol to even be noticeable to the untrained palate.
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Old 02-18-2014, 01:21 AM   #17
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Just to wrap up, I did buy another red capper, though a different brand. The salesman showed me how you don't have to put your weight on the handles to get a good seal. So as I capped, with light pressure, I laid the bottles on their side and lo and behold not one leaked.

Actually when mine broke, I broke the neck off the bottle as well, just to say how hard I was pushing.

??
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