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Old 05-06-2012, 12:34 PM   #21
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That would be silly to take it,since its perfectly fine to leave it for 2 wks longer.Sounds like you have no reason to bottle it so early.Since it was still bubbleing it probably was just off gassing,maybe temperature pressure changed or something if that has something to do with it.Normally beers ferment pretty fast,since it was still bubbleing i would just leave it til you get back and then bottle.

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Old 05-06-2012, 03:31 PM   #22
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I would NOT take any on a road trip with me. IMO you run a very real risk of oxidizing that part of the batch. I would simply leave it where it is right now, not transferring or transporting it at all. Once you get back, if you want to put some coffee to part, do that when you're not going to otherwise move it.

Unless you are setup to move the brew with a CO2 push and can purge the atmosphere from the part you would transport, filling the empty space with CO2, moving it is a very bad idea. The ONLY time I move a brew from the fermenting location is once it's ready for drinking. At that point, it's in bottle/keg and otherwise sealed. I've been kegging for a while, so the head space in the keg has been purged with CO2 and there's no risk of oxidation.

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Old 05-06-2012, 05:28 PM   #23
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ok thanks i won't move it.

can i bottle a 6 pack without affecting the batch? i have 5 gallon in a 6.5 carboy so is taking a 6 pack out leaving that extra head space gonna create any problems?
i would also take a sample to measure the specific gravity once i get a new hydrometer.

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Old 05-06-2012, 05:31 PM   #24
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Just leave it alone. I know that is hard to do but but in the end your patience will be rewarded by delicious beer!

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Old 05-06-2012, 05:32 PM   #25
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Originally Posted by suzanneb View Post
ok thanks i won't move it.

can i bottle a 6 pack without affecting the batch? i have 5 gallon in a 6.5 carboy so is taking a 6 pack out leaving that extra head space gonna create any problems?
i would also take a sample to measure the specific gravity once i get a new hydrometer.
Bottling just 6-12oz bottles of the batch presents you with more issues. Some of them are:
1. Do you KNOW it's done??
2. Calculating the amount of sugar to prime with.
3. Priming the amount.
4. Transferring from carboy to bottles without making a mess or oxidizing either volume.

IMO, more trouble than it's worth. Just wait until you get back home, have a new hydrometer, take the FG reading(s) and then bottle as normal...
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Old 05-06-2012, 05:51 PM   #26
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ok ok. i will leave. it.
i am gonna take a sample back get a hydrometer and measure it. and then when i come back take another sample.
how does taking a sample effect the oxidation??

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Old 05-06-2012, 06:08 PM   #27
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It won't contribute to oxidation unless you get crazy stirring the beer up. Use a sanitized cup or turkey baster to get your sample. Discard the sample, have a taste, but don't pour back into the fermenter for risk of contamination.

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Old 05-06-2012, 07:32 PM   #28
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It won't contribute to oxidation unless you get crazy stirring the beer up. Use a sanitized cup or turkey baster to get your sample. Discard the sample, have a taste, but don't pour back into the fermenter for risk of contamination.
A 100 mile road trip over who knows what condition roads... Not something I would do with a brew that wasn't sealed with the head space purged with CO2...

Do as you wish (you will anyway) just think for a moment... With all the work, time, energy, funds, that went into making the batch, is it REALLY worth risking ruining part/all of it over this?? Especially when you can do nothing with it and have it come out as good, if not better, than you originally expected...
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Old 05-07-2012, 12:14 AM   #29
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What's a hydrometer?

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Old 05-07-2012, 12:39 AM   #30
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Originally Posted by christpuncher123 View Post
What's a hydrometer?
A tool that floats in a tube which is relativly cheap but fragile that you use to measure a sample of wort which is barley sugar and then later compare it to a finished sample of the finished beer before bottleing.You then do a little math and calculate the difference to get the actual abv with it.Its good for knowing if your beer is finished before bottleing and where it should be and knowing the yeast attuation that was expected for the ferment.Sounds confusing but its pretty simple.
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