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Old 12-21-2012, 04:18 PM   #11
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But, if you do this, store them somewhere with a lid. Contained space. Rubbermaid cooler on the garage or unfinished basement-floor, comes to mind.
to the OP: the reason to do this is to control bottle bombs. if you bottle too soon and the bugs in there aren't done fermenting, they might keep going inside the bottle and build up pressure to the point of explosion. if you have the bottles inside a plastic container at least that will limit the damage they cause.

alternately, let that thing be for a few months and give it time to do it's thing.
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Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
Carbing: a hop-bursted APA, a citra farmhouse
Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
Up next: TBD, probably not brewing again until july.
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Old 12-22-2012, 11:22 AM   #12
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It is a barley wine that has been sitting for a year.

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Old 12-22-2012, 01:43 PM   #13
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You definitely have to try it then if its been sitting for a year, if horrible dump it or you could have something really good! Good luck!

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Old 12-22-2012, 07:38 PM   #14
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It is a barley wine that has been sitting for a year.
It had WAY too much headspace to sit for a year. A few weeks would have been fine. It's now a "sour", so you can let it sit or bottle it but watch for bottle bombs!
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Old 12-28-2012, 02:48 AM   #15
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The directions said let it sit for 6 months so I let it sit 6 months longer..,

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Old 12-28-2012, 02:54 AM   #16
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i have two carboys souring with flanders red and i dont have penicillin like that, im kind of jealous

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Old 12-28-2012, 04:25 AM   #17
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i have two carboys souring with flanders red and i dont have penicillin like that, im kind of jealous
"pellicle"
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What hops should I grow? Hop grower's comparison table

Drinking: a belgian pale ale, a belgian imperial stout, an Epic 09.09.09 clone, a brett'ed saison
Carbing: a hop-bursted APA, a citra farmhouse
Fermenting: an abbey ale (to be soured)
Aging: an oud bruin, a BDSA/Dubbel thingy, a soured fruit saison, my "wild oats" brett/sour, a saison with a brett mix added at bottling.
Up next: TBD, probably not brewing again until july.
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Old 12-28-2012, 01:09 PM   #18
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"pellicle"
Maybe he's just a FUN GI. (See what I did there?)

Or maybe he want's to remedy some strep throat?
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Old 12-28-2012, 01:13 PM   #19
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Or maybe he want's to remedy some strep throat?
Ya, he's on to something here. What a nice way to take your antibiotics. Phooey they say not to drink while taking them, as you can see they work perfectly together.
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