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Old 12-07-2012, 01:53 PM   #11
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Quote:
Originally Posted by MaltyHops View Post
So would a good option be to add the Montrachet at fermentation end and wait a few weeks to see how much lower the Montrachet will take it before priming/bottling?
I don't think a few weeks would be necessary, but a few days might help. Just to make sure it doesn't start to attenuate more. That stuff can take wine/cider down below 1.000, so it's very hearty. Plus wine and champagne yeast will eat sugars that ale yeast won't. I know a lot of people like to use wine or champagne yeast for bottling high gravity beers, but I prefer to use a high gravity ale yeast. The ale yeast doesn't seem to be able to attenuate quite as much. Just my opinion.
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Old 12-07-2012, 02:16 PM   #12
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Originally Posted by snaps10

That's the weird thing. It broke into three whole pieces. I had the flaps of the case (wine case) closed, but not interlocked. It blew the flap open, but this was the only piece outside of the box. No beer even until it soaked through the box.

I must have been a sight, nude as a jay bird, handgun drawn tactically entering the room. (Yes, I am trained)
Do they train you with AND without underwear or just without them?

LoL - sorry, I just had to say it!
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Old 12-07-2012, 02:22 PM   #13
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These posts always cause me to remember to wear safety glasses when handling my conditioning bottles before they are chilled but now I'm thinking maybe I need a full faced helmet!

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Old 12-07-2012, 10:38 PM   #14
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I had a bottle bomb (also a barley wine) that broke the bottle in a very similar way. No fragments, just large pieces.

I assume it was a chipped or slightly defective bottle.

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