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Old 01-31-2011, 11:09 PM   #1
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Default Gauging How Much Sugar to Use in Bottle Conditioning

I have an Imperial IPA that has been fermenting for 8 days. The airlock is still "popping", I am concerned that when I go to bottle on Saturday that I will use too much corn sugar for bottle conditioning and wind up with bottle grenades.

Should I be concerned about this? Will an Imperial IPA produce more bottle pressure (and carbonation) than other brews?

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Old 01-31-2011, 11:16 PM   #2
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What you should be concerned about is that the beer is probably not going to be ready on Saturday.

You have to realize YOU are working within the time constraints of the yeast you are growing. They could give a shiat if you want to bottle on Saturday. They might all still have hot dates lined up. You want to bottle them up, fine. Expect consequences.

You are on the beer's schedule, not yours. Much easier if you just follow the lead of the beer. Kind of like having a wife actually. Ain't going to happen till She's ready and if you force the issue it never turns out very well.

Chill my friend, it all works out over time.

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Old 01-31-2011, 11:18 PM   #3
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Hold on a sec there, 2 weeks in the fermenter? Thats pushing it for most beers, not to mention an Imperial IPA. Wait!

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Old 01-31-2011, 11:22 PM   #4
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id wait atleast a month before you bottle

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Old 01-31-2011, 11:29 PM   #5
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How some of this stuff isn't common knowledge is beyond me, but stop the press either way.....

wait at least 3 (4 really) weeks before bottling that beer. Besides that, your beer is done when steady and unchanging hydrometer readings days apart say so. That should cover mine and everyone else's $.02.

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Old 01-31-2011, 11:32 PM   #6
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Wait a couple of more weeks and use this to determine you carbing/sugar levels. No worries about bombs then.

http://hbd.org/cgi-bin/recipator/rec...rbonation.html

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Old 01-31-2011, 11:48 PM   #7
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Quote:
Originally Posted by Hammy71 View Post
Wait a couple of more weeks and use this to determine you carbing/sugar levels. No worries about bombs then.

http://hbd.org/cgi-bin/recipator/rec...rbonation.html
so that calculator tells me to add 7 oz of corn sugar to my 5 gallons of honey weizen. This seems like a lot. Will I have bottle bombs with 3.6 volumes of CO2??
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Old 02-01-2011, 12:01 AM   #8
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Quote:
Originally Posted by duckmanco View Post
How some of this stuff isn't common knowledge is beyond me, but stop the press either way.....

wait at least 3 (4 really) weeks before bottling that beer. Besides that, your beer is done when steady and unchanging hydrometer readings days apart say so. That should cover mine and everyone else's $.02.
I'll give you credit for at least sharing knowledge. Everyone else commenting so far has been all lip with no actionable information. I've not seen that here before, probably because this subforum is for beginners.
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Old 02-01-2011, 12:22 AM   #9
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Quote:
Originally Posted by maltoftheearth View Post
I'll give you credit for at least sharing knowledge. Everyone else commenting so far has been all lip with no actionable information. I've not seen that here before, probably because this subforum is for beginners.
Everyone is telling you to wait, and that is good advice. You should not bottle an Imperial after only 8 days. That is just plain impatience and it is inviting disaster. Let it sit in the primary for at least 21 days preferrably 28 days. Then bottle.

Every reply I have read is just people trying to help you.

I am a beginner, but the first thing I learned by reading the experienced people on this forum is "Patience." That cannot be stressed enough. Buy some beer from the store, drink it and wait on this beer to be ready.
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Old 01-22-2014, 11:25 AM   #10
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Quote:
Originally Posted by Hammy71 View Post
Wait a couple of more weeks and use this to determine you carbing/sugar levels. No worries about bombs then.

http://hbd.org/cgi-bin/recipator/rec...rbonation.html
This is just what i've been looking for!

THANK YOU
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