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Old 06-06-2012, 12:16 PM   #21
apcoach
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I did last night. So it fermented like crazy for between 16-18 hours in the 72f laundry room before i moved it down to the 65f basement where, after 9 hours, it is still going strong. The airlock bubbles every second. I'm so excited for this beer I can't stand it. The big decision now is whether a small amount dry hopped Pearle will go in the carboy.



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Old 06-07-2012, 03:31 AM   #22
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And officially, the Irish Red Ale is good. I just had one tonight after almost three weeks back in the bottle after being rebottled with more sugar. I had a great brewing moment tonight......i brewed a beer that is good to drink.



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Old 06-11-2012, 03:33 AM   #23
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Bottled that Scottish today I was so worried about due to the leaking wort chiller. I drank a shot glass of it and it is amazing!

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Old 06-11-2012, 03:03 PM   #24
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Bottled that Scottish today I was so worried about due to the leaking wort chiller. I drank a shot glass of it and it is amazing!
Excellent! I know it is hard at first, but remember, the beer almost makes itself...

Now that you have a pipeline going, it will be easier to RDWHAHB!
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Old 06-11-2012, 03:49 PM   #25
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Thanks, Seth. To an earlier comment of yours, The bottled Scottish ale is now in the 65 f basement. Is that too cold?

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Old 06-11-2012, 05:55 PM   #26
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Thanks, Seth. To an earlier comment of yours, The bottled Scottish ale is now in the 65 f basement. Is that too cold?
That depends on how quickly you want it to carbonate... When fermenting the beer 65 is almost ideal for most yeasts. For carbonating and bottle conditioning, 65 is a little cooler than ideal. Most people here recommend 3 weeks at 70 degrees for carbonating/conditioning. Beer will carbonate and condition at 65 degrees, but it could take a week or 2 longer than it would at 70. You mentioned in an earlier post that you have a laundry room that stays at 72 degrees. Putting the bottles in there will speed up the process significantly, compared to that 65 degree basement.

If I were in your shoes, I would use the cool basement for all primary and secondary fermentation. I would carbonate and condition for 2 to 3 weeks in the warmer laundry room, then return the bottles to the cooler basement for any extended storage.

Having access to a cool basement like this is an idea scenario for a brewer... The cool basement will help the beer ferment "cleaner" and will increase shelf life of the finished beer, and the warmer laundry room is perfect for helping speed up the carbonation and conditioning...
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Old 06-11-2012, 06:54 PM   #27
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Great stuff, thanks again!

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Old 06-11-2012, 06:56 PM   #28
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My Pleasure!

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Old 06-15-2012, 12:05 PM   #29
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My brown ale has been in the secondary for two days in the 65f basement. I came down this am to find that one my kids left the light on right above it all. Wondering how damaging that will be.

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Old 06-15-2012, 01:49 PM   #30
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My brown ale has been in the secondary for two days in the 65f basement. I came down this am to find that one my kids left the light on right above it all. Wondering how damaging that will be.
Flourescent or incandescent?


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