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Old 08-20-2013, 08:54 PM   #11
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^

Fermented 1 week, dry hopped 1 week.
It may not have finished fermenting and continued when you added priming sugar and bottled.


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Old 08-20-2013, 11:20 PM   #12
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^

Since it's been almost 2 months, sitting in a box @ room temp as I only chill a few at a time, I wonder if I'm safe from bottle bombs ? Could racking it off the yeast cake to dry hop in a secondary have at least taken some of that threat away ??...........



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Old 08-21-2013, 12:48 AM   #13
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You should be safe. Racking it early increased your chances of bottle bombs, but if it hasn't happened yet you should be in the clear.

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Old 08-21-2013, 02:25 AM   #14
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Since it's been almost 2 months, sitting in a box @ room temp as I only chill a few at a time, I wonder if I'm safe from bottle bombs ? Could racking it off the yeast cake to dry hop in a secondary have at least taken some of that threat away ??...........
If its been almost 2 months your probably ok. How long do you keep them in the fridge before opening. Maybe let it sit for an additional 24hrs
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Old 08-21-2013, 10:31 AM   #15
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Recently had the same thing happen to me, only many of mine did explode. Sounds like your temp control might have slipped. This is the number one thing that causes a stalled fermentation.

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Old 08-21-2013, 12:44 PM   #16
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^

I'm also thinking maybe I've been fermenting to cold? I use a cooler 1/2 full of water along with a 1 gallon frozen jug that I swap out twice a day, It's been down to the lower 50's in there, but fermentation was active as the airlock was bubbling away.

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Old 08-21-2013, 01:16 PM   #17
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If you were fermenting in the 50s, then it was a slow moving fermentation and that is why it stalled out (airlock isn't a good indication of fermentation by the way). Ale yeast thrive (taste and quality wise in the mid 60s) 50s...you're talking lager yeast should have been used. As with everyone else...I think it wasn't quite finished but was down enough to not have bombs. Just chill for a longer and drink em up. Chalk it up as lesson learned and move on to brewing more beer

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Old 08-21-2013, 01:46 PM   #18
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Quote:
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If you were fermenting in the 50s, then it was a slow moving fermentation and that is why it stalled out (airlock isn't a good indication of fermentation by the way). Ale yeast thrive (taste and quality wise in the mid 60s) 50s...you're talking lager yeast should have been used. As with everyone else...I think it wasn't quite finished but was down enough to not have bombs. Just chill for a longer and drink em up. Chalk it up as lesson learned and move on to brewing more beer
Ale yeasts often that can handle the 50s, but it's generally well below their optimal range.

I use a similar method to control my temperatures. I get my water bath as cold as possible to start, because it's easier to have it warm up than cool down once things kick off.

I just started another batch Sunday. Water bath was at 40 to start, which is about normal for me since it's full of ice... but I also use that to help me get my wort temp down, my immersion chiller gets it to 80 in about 20min, and I can get it to 70 from there, but it'll be a long time... so I prefer just to get it in the carboy or bucket and then stick it in the ice bath to cool down the rest of the way.

But by the next morning it's usually up to 56-58. Once I hit that temp range I rotate frozen bottles twice a day and it keeps the water around 58-60 and I haven't had my beer get above 66. Once active fermentation is finished I'll wait a few days, then stop putting in the ice bottles and the temp creeps up to 70. After a few more days I'll take it out of the water bath and it'll climb up another few degrees, normally to 74-75ish.

If you're keeping your beer in the 50s by switching in your frozen bottles twice a day, try bringing it down to once a day and see what happens. I found I was able to dial in my process really quickly by keeping a close eye on things the first few times, and since then it's gone really, really well. I still want to build a fermentation chamber though, heh.
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Old 08-21-2013, 02:03 PM   #19
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Keep your ferm temps in the mid to low 60s for a clean ipa

If you're going to rack over in less than 3-4 weeks, check that gravity has stopped dropping for 3 days straight. If it is still really high, +1.018, then realize the yeast will get going again when you add sugar to carb and possibly add less than typical amounts to account for this.

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Old 08-21-2013, 06:41 PM   #20
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Wow, fermenting for 1 week and than dry hopping for one week is wwwaayyy too soon. Should let it ferment for at least 3-4 weeks and THAN dry hop.
Specially with something like an iipa



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