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Old 11-15-2013, 04:28 AM   #11
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You should be safe switching to the airlock. That's what I've been doing, once primary fermentation slows down, and I haven't had a problem

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Old 11-15-2013, 04:50 AM   #12
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Thanks, Yep, the cabinet trick works ok for these 1 gallon things. I am going to have to try that maple porter!

Another hot day today but I think I managed to keep the temp around 66 or so. This is the 48 hour point and the bubbling has slowed dramatically. Maybe one bubble every 15 seconds or so.

I'm wondering if it is time to switch to the airlock device.
Actually, that cabinet still works for me for holding a couple of 3 gallon carboys along with maybe 25-30 bottles. Of course, my wife was nice enough to move her baking stuff out, and I've also taken over 2.5 other cabinets to hold conditioning bottles, AND I've completely taken over an entire closet with equipment. And now tomorrow morning we're getting a chest freezer for a fermentation chamber to put in the living room. Needless to say, this can be an all consuming hobby and my wife is incredibly supportive. I hope you have the same luck, should you get sucked in!

I would also suggest that when you switch out the airlock, also take it out of the cold water. Let it warm up to 70-72 degrees for the rest of the time, it will allow the yeast to clean up and fully attenuate.
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Old 12-04-2013, 02:05 AM   #13
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Finally bottled. I waited an extra week in the fermentation jug...partly because I was afraid I was under the optimal temperature...I had trouble maintaining 70 degrees....and partly because of Thanksgiving.

In terms of bottles I used 4 Grolsch bottles and then some pricey brooklyn beer brand bottles I bought on a whim. I had planned on returning them and using some Clausthaler empties we had left over from the holiday. Unfortunately they don't take to my bottle capper and I had to bust open the box of new ones.

When I pulled off the bubbler cap, it definitely smelled like beer so I was excited. But, boy it sure still looked like the yeast was actively eating and I could see bubbles popping as I was staring at it wondering what I had created.

Siphoning was a comedy of errors with the brooklyn brew siphoner but I bought a backup at the local shop last week and that was much easier to use.

I tasted some with a spoon. Tastes like a boozy beer to me and it doesn't smell like a banana (I read that is possible though I can't understand why). Maybe it's just my excitement but I could swear I felt a little light headed after tasting it.

So, here they are bottled. I guess I simply wait for a couple of weeks and see if the bottle caps hold.

Thanks for indulging me!

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Old 12-04-2013, 06:56 PM   #14
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Couple of questions.

Did you prime the bottles with sugar for carbonation?

Did you take any readings with a hydrometer to make sure fermentation was finished and stable?

I would get those in a rubbermaid container with a lid. If the yeast is still working, you have the potential for glass grenades, aka bottle bombs. Not to scare you, but just in case. You don't want to mess with those.

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Old 12-05-2013, 01:32 AM   #15
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In terms of carbonation, the instructions called for racking to another container and adding 3 tablespoons of honey mixed with 1/2 cup of sugar. Then siphon from there to bottles.

I didn't use a hydrometer.

hmmmm. Wondering if I have created bottle bombs!

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Old 12-05-2013, 02:33 AM   #16
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I do remember the little bit of residual liquid in the fermentation bottle bubbling after I siphoned but it didn't register to me as an issue. Maybe that was supposed to tell me something? Also, I did get a bunch of sediment in the bottles from the siphoning and maybe that will have an impact? I guess I need to get a hydrometer for my next batch.

So, point taken, and I really don't feel like pulling glass from my plaster walls. I placed all of them in one of our coolers and strapped the lid shut.

So, how long does it take these things to explode? ;-)

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Old 12-05-2013, 11:11 AM   #17
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In terms of carbonation, the instructions called for racking to another container and adding 3 tablespoons of honey mixed with 1/2 cup of sugar. Then siphon from there to bottles.

Wondering if I have created bottle bombs!
You mean 1/2 cup of water right? If this is the 1 gallon kit then 3 tablespoons of honey is enough for a average to high carbonation level for this kit. If you then added that to 1/2 cup of sugar you will have exploding bottles in a week or so.
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Old 12-05-2013, 03:30 PM   #18
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Yes. Sorry, that was a typo. 3 tablespoons of honey mixed with 1/2 cup of water.

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Old 12-05-2013, 06:10 PM   #19
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Youre fine then...give it three weeks and put a few in the fridge

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