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Old 04-17-2009, 01:37 AM   #11
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what kinda beer was it and how did it taste?

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Old 04-17-2009, 03:54 AM   #12
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Originally Posted by McKBrew View Post
It'd be better to bottle and have it not work out, then to not have bottled and miss out on the greatest beer you've ever made. I've heard of several instances where a person has bottled a beer that has been in the primary for an extended time period and had a good product.

I think shakespear said it better
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Old 04-17-2009, 04:18 AM   #13
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Originally Posted by vulture165 View Post
FYI it worked out fine
Fine? That's all you've got? Give us some details you tease!
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Old 04-17-2009, 04:23 AM   #14
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3 months is nothing, dont worry about it.
http://www.homebrewtalk.com/f13/over-6-months-primary-raison-flavor-114146/
Noone in this thread said anything about yeast autolysis, which I assume is your concern. 2 years ago I did a barley wine that lasted over 1 year in a primary, and it was fine.

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Old 04-17-2009, 02:31 PM   #15
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Yeast autolysis is not the boogeyman everyone thinks. I found a paper written on autolysis and posted it here and it basically said, unless you're approaching 12 months IIRC on the cake or lees (thats what the wine boys call the cake), don't worry.

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