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Old 02-17-2010, 12:13 PM   #11
wyzazz
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+1 I'd bet it's done...

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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 02-17-2010, 10:21 PM   #12
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lid should be tights when i press it down then air lock moves... let me use a hydrometer not a refractometer...
but pushing on the lid does not equal the level of CO2 produced by the yeast, its a lot more pressure, so the airlock burps.
under yeast pressure, the CO2 is leaking out from somewhere else...possibly the gasket for the airlock, maybe just the bucket seal itself.
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Old 02-20-2010, 02:29 AM   #13
Nerdie
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well... i took at reading with the refractometer... it was 1.027... but i took the beer by the trub when I racked to my bottling bucket.... (I only did a primary fermentation)...

Now.. i made 3 beers that night (Belgium and Holiday Cheer).... and when I was getting ready to bottle my other beers.. the S.G was 1.049 and 1.050 with the refractometer(after fermentation!!!)... and I know it definitely fermented but they were both bubbling like crazy!!! So I guess the Roastaroma fermented... I am going to post some pics now!

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Old 02-20-2010, 02:52 AM   #14
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this is how it looked when I opened up the roastaroma...


I think it fermented.. now it either did it really quick 1 day.. when i wasn't looking... or ... maybe there's leaks somewhere else... besides the airlock... i didn't taste supersweet.. but I am no good at tasting warm "beer"...

Hopefully it fermented.. anyways... i bottled with corn sugar... hope it taste good in a week or two!

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