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Old 06-11-2013, 02:38 PM   #11
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had the exact thing happen using one of those "ale pales". 72 hours and no activity. opened it up and there was a healthy krausen. those lids suck

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Old 06-11-2013, 02:47 PM   #12
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had the exact thing happen using one of those "ale pales". 72 hours and no activity. opened it up and there was a healthy krausen. those lids suck
+1 Had this on my first batch, got worried, and opened 'er up to discover a krausen had formed, and when I re-sealed the lid, the airlock started bubbling almost immediately.
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Drinking: Hefeweizen
Carbing/Conditioning/Aging: Nothing
Fermenter #1 (6.5g): Empty
Fermenter #2 (6.5g): Biermuncher's Cream of Three Crops
Fermenter #3 & #4 (1.0g): Empty

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Old 06-11-2013, 03:30 PM   #13
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Ahhhhhh, ZOMBIES!!

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 06-11-2013, 04:03 PM   #14
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As I've mentioned elsewhere, I use a 1/2bbl keg to ferment in. A few ferments ago a batch I'd pitched the night before started with a small steady bubble. By the next day it had stopped completely. No problem, I new this meant little.

Well when I went to push the beer over to a corny, I got a face full of beer from a highly pressurized fermenter! After a quick WTF moment it dawned on me,... I'd forgot to remove the gas check valve from the coupler before attaching the blow off to it.

I found out by accident that you can in fact ferment and carb at the same time!

Beer turned out fine, but I've went back to the multi step method to say the least.

May check into this type of fermenting/carbing at a later date. It won't be by choice tho.

pb

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