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Old 10-19-2012, 02:17 PM   #11
dropjaw83
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They've been conditioned for a month now and they were in my basement. Every other batch was just fine.

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Old 10-19-2012, 04:30 PM   #12
BayAreaBrew
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Hmmm, that is strange. I was thinking that if you were poppin'em open after a week, that would've been the reason. But what you have described seems to have been okay. When I added the corn sugar solution I boiled it in water for 5min then let it cool. Added it my bottling bucket. I racked from the primary right over top of the corn sugar solution. I didnt stir it at all, and my Hefe came out perfect. How much corn sugar did you use?

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Old 10-19-2012, 10:43 PM   #13
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If you used dry malt extract the bottles take longer to carb.
How much dextrose or DME did you use? Some recipes ask for less if the style is supposed be to less fizzy.

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Old 10-19-2012, 11:48 PM   #14
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No dme. 6.6 lbs of lme. The full recipe is up at the top.

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Old 10-20-2012, 02:51 PM   #15
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Sorry, I mean how much priming sugar or DME did you use (added just before bottling). That will determine how much carbonation you get. The process is also slower with DME.

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Old 10-20-2012, 07:20 PM   #16
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Though there's always slight adjusts depending on the style of ale, it's usually an oz of corn sugar (or equivalent) per gallon of beer, correct?

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Old 02-24-2013, 11:05 PM   #17
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I think i have the same book as you. Did you have to steep any specialty grains prior to adding the LME or just add LME, bring to boil, and continue to add hops per schedule? Looking forward to trying this recipe. Total noob here BTW.

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Old 02-25-2013, 05:17 AM   #18
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Talking to others, when you do honey in the wort, it is VERY fermentable and fermentsvout very dry, not sweet... If you are shooting for a sweet honey cream ale I would research using the honey as your priming sugar instead of dextrose or dme so you get some of the flavor... I would also tend strongly to orange blossom honey as it will give a light citrus punch to the cream ale and should compliment well...

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