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Old 07-18-2011, 10:40 PM   #1
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Default Im not going to screw this one up!

I am on my 5th batch this one is a brown ale. I started fermenting then noticed it got up to 75 degrees while I was work ! I thew it in bucket of ice water and wrapped a cold wet towel around my baby and threw a fan on it. it was at that temp for a day tops! Now three days later it's at a peaceful 68. The air lock was bubbling nicely and has almost ceased now. (I know revvy not to go by that) here's my questions
1) I assume I'm at a nice temp now.
2) I don't have kegging access yet and want to know the best way to clean and sanitize my bottles.
3) i have never done a brown ale what's the best thing to use for a priming sugar.
4) can I add honey to the fermentor (I rarely ever use a secondary) or add honey to a brown ale at all
5) am I doing anything right at all? My og was 1.052. I think that's about right.

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Old 07-18-2011, 10:46 PM   #2
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2) Get your bottle brush and scrub the bottles then throw in the dishwasher with NO SOAP and hi-heat and/or heat dry.

The heat pasteurizes the bottles and you can rack right into them.

3) Corn sugar is the only priming sugar I've ever used. I don't think that changes per style.

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Old 07-18-2011, 10:47 PM   #3
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I forgot to add RDWHAHB

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Old 07-18-2011, 10:48 PM   #4
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Just prime with dextrose,or maybe demerara sugar (raw cane sugar that tastes of light brown sugar & honey). That should be great in a brown ale. If your bottles are already rinsed out clean & dry,you can pour some star-san solution in them for 30seconds or so. Then pour it into the next ones,doing a few at a time.
But,for ease & speed,get a bottle tree & vinator. They'll make your life way easier.
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Old 07-18-2011, 10:49 PM   #5
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I feel for ya - I'm a second time beginner, since it's gotten so much better than when I last brewed in the eighties.

I'm running wet t shirts and a fan in a one inch deep water tray on my fermenters - the skin reads 72, so I'm hoping it's not that much different inside the carboy.

When I tried to take my first batch from a shocking 85 degrees using your techniques I caused stuck fermentation, and never did unstick it. Batch one, status questionable, pending.

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Old 07-18-2011, 11:34 PM   #6
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Quote:
Originally Posted by normzone
I feel for ya - I'm a second time beginner, since it's gotten so much better than when I last brewed in the eighties.

I'm running wet t shirts and a fan in a one inch deep water tray on my fermenters - the skin reads 72, so I'm hoping it's not that much different inside the carboy.

When I tried to take my first batch from a shocking 85 degrees using your techniques I caused stuck fermentation, and never did unstick it. Batch one, status questionable, pending.
Oh no! I hope I didn't do that!! What to do now! And how would I know it's stuck and how do I unstick it?
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Old 07-18-2011, 11:57 PM   #7
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Well,if it seems stuck by hydrometer test,than adjust to proper temp,& gently swirl some of the yeast on the bottom back into suspension. I've had that work before.
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Old 07-19-2011, 12:36 AM   #8
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Hopefully you managed to save it. Something like a brown ale may be able to hide any off flavors. I feel your pain though. I'm in the process of designing a fermentation chamber. I have a cream ale on tap that got up to 73 for 2 days. It has some off flavors but isn't as bad as some others I've made that got too hot.

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Old 07-19-2011, 12:43 AM   #9
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It was still fermenting yesterday at 68 like I said it got to 75 on the first day but I got it down on Saturday and yesterday it was bubbling away it's just slower today.

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Old 07-19-2011, 12:44 AM   #10
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Quote:
Originally Posted by normzone View Post
I'm running wet t shirts and a fan in a one inch deep water tray on my fermenters - the skin reads 72, so I'm hoping it's not that much different inside the carboy.
as far as forum knowledge dictates...if it's 72F outside it could be any where around 77-80F inside...some reading: http://www.homebrewtalk.com/f39/how-...ly-get-107541/
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