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Old 05-06-2012, 01:47 AM   #11
barneygumble
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How long are you going to be gone? If a week or two, it will be fine and prolly turn out better than you ever imagined. If a month or two, transfer it to secondary and bottle when you return.

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Old 05-06-2012, 02:11 AM   #12
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Originally Posted by Frodo View Post
If you're REALLY confident it is fermented out you could put a small sample in a sanitized jar to be measured after you do get a hydrometer. You still risk bottle bombs if it's not done.

Or, I imagine you could rig your own "hydrometer" with a vessel that floats straight up in liquid (I can't think of the ideal thing, but possibly a used yeast vial with some pebbles in it to weight it a bit?). [NOTE: I'm completely talking out of my a** by the way but this should work]. Float that in water at 60F and mark where the water level is, that'll be your 1.000 mark. Then make up a solution with a really precise measurement of table or corn sugar to an exact volume so you can know the gravity of the solution (8.0 oz of table sugar with water bring to exactly 0.5 gallon would be 1.046). Float your "hydrometer" in that to get your 1.046 mark. Then float it in your beer, halfway between the 1.000 and 1.046 mark would be 1.023 and so on... I would think it'd get you pretty close.
this is really interesting idea. i like it
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Old 05-06-2012, 02:17 AM   #13
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suz, I'm with barneyg, as long as you're not gonna be away "deployed" long, it should be okay with another couple of weeks. Pete

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Old 05-06-2012, 02:17 AM   #14
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Originally Posted by suzanneb View Post
this is really interesting idea. i like it
+1

Sounds like a cheap, fun project. I wonder if I have any old yeast bottles around here?
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Old 05-06-2012, 02:19 AM   #15
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Two weeks old and still bubbling? You can read a million times here about air lock activity not being an indicator of fermentation being complete, but I'm gonna say at two weeks and bubbling every 3-6 minutes, it aint done yet. Leave it and bottle later.

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Old 05-06-2012, 04:59 AM   #16
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so after thinking about this for a bit i think i have 3 choices

1- leave in primary for another 2 weeks.(that is when i will be back here)
2- take the whole thing with me in the car(100 miles or so) and deal with it at the other house.
3- switch 3 gallons to secondary fermenter and take 2 gallons with me to the other place(or bottle 2 gallons) and deal with it there with a new hydrometer.
(is taking it in the car a bad idea?)

i like the third idea of splitting batches. because i could add some coffee to the secondary and end up with two diff beers. but not sure if i should move to secondary at all if it is not completely done.
any input anyone???

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Old 05-06-2012, 05:09 AM   #17
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I think you have your plans already in place. From what I've seen, most people on this board are asking questions. If you like option 3 it will work

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Old 05-06-2012, 05:12 AM   #18
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I think you would be safe to leave it in primary for two weeks if you're worried about it not being done. Then you can relax and not stress about it while you're gone.

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Old 05-06-2012, 05:27 AM   #19
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Originally Posted by Golddiggie View Post
Seems to me the batch was brewed already and the OP is looking to bottle the batch on Sunday...


LMAO .. good point. Way to many things going on today ... Sheesh I need some B vitamins or whatever that is to make your brain work better.
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Old 05-06-2012, 06:25 AM   #20
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I think you would be safe to leave it in primary for two weeks if you're worried about it not being done. Then you can relax and not stress about it while you're gone.
+1 on that.
And two gallons of un carbed beer on a road trip?

When you get back in two weeks your beer in the primary will be ready, and you can still do two styles of beer. Yes, I know it's hard to be patient when brewing, but I'm learning.
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