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Old 11-24-2008, 04:17 AM   #11
felix
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you'll get dextrose at the same place you'll get an hydrometer.
but yeah you can go with brown sugar if you want.

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Old 11-24-2008, 07:53 AM   #12
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curbdowg, how long did yours take with the 3lbs?

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Old 11-26-2008, 01:10 AM   #13
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ok so i scored some rebottled tree top at the safeway accross the street for like 3.19 a gallon.

I wont be able to make it to the brew store for a for like a week but i need to get this going now. What sugar and how much should i use as a substiute?

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Old 11-26-2008, 08:34 AM   #14
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Any sugar will work, using a wine yeast will ferment it all out. I have tried brown sugar, regular table sugar, dextrose, just stick to the 2 lbs. I could never notice any difference, the yeast you use will have much more of an impact.

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Old 11-26-2008, 05:19 PM   #15
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Kahuna dude, you've got CHIMAY ON TAP?!
is it some kind of clone recipe?!

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Secondary: Melissa's English Bitter Ale:::coopers Bitter LME + pale DME + dark molasses:::5 gallons
Drinking: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons ...almost all gone...
Next: Nut Brown Ale


Come in beautiful Similkameen Valley and visit the winery i work at! www.orofinovineyards.com
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Old 11-26-2008, 09:53 PM   #16
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alright i got it all in there. well except for a little bit of the apple jouce. Used about 2lbs of cane sugar. The yeast is chillin at te bottom, its definatly started to get cloudy.

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Old 11-27-2008, 05:56 AM   #17
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so do i have to be pretty worried about keeping this thing still or can i move it around if i need to?

also what else should i be expecting to see happen?

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Old 11-27-2008, 12:46 PM   #18
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No, you can move it around if you need to, but why? Just leave it alone for awhile and it should be fine. Why didn't you go to the homebrew store yet to buy a hydrometer and some dextrose like we suggested? What kind of yeast are you using?

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Old 11-27-2008, 05:49 PM   #19
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Because unless i biked there i wasnt going to have a way to get there for another week at least.

right now its foaming some more and some air is actually getting pushed past the airlock from inside the carboy. Is this supposed to happen? i can take a picture if needed

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Old 11-27-2008, 06:02 PM   #20
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if you mean that it is bubbling, rejoice, your juice is fermenting. The air that is pushed past the airlock is CO2, carbon dioxide, think of it as yeasts poo.

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Secondary: Melissa's English Bitter Ale:::coopers Bitter LME + pale DME + dark molasses:::5 gallons
Drinking: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons ...almost all gone...
Next: Nut Brown Ale


Come in beautiful Similkameen Valley and visit the winery i work at! www.orofinovineyards.com
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