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Old 11-14-2010, 02:09 AM   #21
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I have no problem with your scientific method, I think it's awesome. It's just really inconsistent with my own experience, very non-scientific. I just can't imagine a 1.012 cider plus more sugar in a capped bottle for 12 days, then placed in a near-boiling water bath, not exploding. If it had been cold crashed and racked, I could see it taking 12 days because there would be very few yeast cells in suspension for the journey. But you said you didn't cold crash it... that makes me nervous. What yeast did you use? Did you already post that? Edit Yes you did.... S-04.
Also I had something going for me, I had a method to measure the pressure. I think its cheap insurance and easy to make.
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Old 11-14-2010, 02:14 AM   #22
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Passedpawn has the stick.


My latest cider I referenced was conditioned at room temp. Let's call it 72 F.

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Old 11-14-2010, 02:15 AM   #23
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Also I had something going for me, I had a method to measure the pressure. I think its cheap insurance and easy to make.
Define "Cheap" and "Easy"....
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Old 11-14-2010, 02:24 AM   #24
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Define "Cheap" and "Easy"....
Well, the pop bottle cost me a couple bucks. I had a gauge. I did find some gauges online that were not too expensive. I'll post back in a few min. I have to find the site again.
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Old 11-14-2010, 02:30 AM   #25
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Define "Cheap" and "Easy"....
Just a quick cursory look on the web I found this at Amazon -
http://www.amazon.com/gp/product/B00...XBCD0NK3N154GE

It has a higher range than mine which is good. The pipe thread stem is 1/4" Pipe thread, mine is 1/8", but it should work without a problem. You would need to drill and tap the pop cap for that thread size.

Fairly Cheap.
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Old 11-14-2010, 02:33 AM   #26
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#1 - 5 Gallons Harp Clone All Grain with Wyeast 2007 Lager (~5.5% ABV)

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#1 - 6 Gallons Dry Irish Stout Partial (~4.0 ABV)
#2 - 6 Gallons Brown Sugar Ale All Grain with Nottingham Yeast (~5.0% to 5.2%)

Kegged:
6 Gallons Honey Ale AG

Next:
6 Gallons Brown Sugar Lager

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Old 11-14-2010, 03:25 AM   #27
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Passedpawn has the stick.


My latest cider I referenced was conditioned at room temp. Let's call it 72 F.
I was at 62-66 deg. Most time in the 62 - 63 range. This is also toward the lower end of the Yeast temperature performance.

If I had used 72 deg, I would have been toward the upper end for S-04.

I'm not sure what yeast you used, and its temperature performance.
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6 Gallons Brown Sugar Lager

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Old 11-14-2010, 03:30 AM   #28
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US-05. High 60's.

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Old 11-14-2010, 03:42 AM   #29
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Passedpawn has the stick.

seriously, I gave it to chshrecat. Check with him.
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Old 11-14-2010, 03:45 AM   #30
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I asked him about it. He said he has 99 problems but a stick ain't one. I'm not sure where to go from here.

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