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Old 10-21-2007, 11:08 PM   #11
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Keeping them FULL and not emptying them are different. I have to empty mine, or I could just start leaving them in the secondaries longer...



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Old 10-21-2007, 11:10 PM   #12
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Quote:
Originally Posted by dollhousebrewery
Keeping them FULL and not emptying them are different. I have to empty mine, or I could just start leaving them in the secondaries longer...
leaving them in secondaries is a great idea. Its a great way to ensure that you cant get to them.
Good luck
JJ


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Old 10-21-2007, 11:13 PM   #13
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Quote:
Originally Posted by Jaybird
leaving them in secondaries is a great idea. Its a great way to ensure that you cant get to them.
Good luck
JJ
I second this notion. Leave in sec longer, don't carb with priming sugar and buy some damn beer if you have to!
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Old 10-22-2007, 05:14 PM   #14
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Sounds like we all need sponsors to go to when we feel the need to "peek" LOL. I am fermenting in a sanke for primary, and have it under 15 psi pressure with a adjustable pressure relief valve on my sanke tap. The beer side of the tap has a tester spigot on it and I have tasted and checked gravity with a refractometer (simply as a reference not an absolute gravity read) about 2oz a day since it was about 5 days old. It is remarkable how from one day to the next it can taste so different. Today it is ready to remove the tap and let it carbonate to 30 psi, then I get to crash cool it and transfer to 2 5 gallon sankes. What does everyone bet I can't let it go a full month in the 5 galls without a taste again, lol. I might can as long as my other beers hold out, but my friends are getting hooked on craft beer so now it has many imbibers, LOL.

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