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03-07-2009, 02:49 AM
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#11
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Feedback Score: 0 reviews
Join Date: Feb 2009
Posts: 534
Liked 1 Times on 1 Posts
Likes Given: 1
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Quote:
Originally Posted by flylock_jac
Doing the same. Tasted my Kona Gold coffee stout that I plan to bottle tomorrow . Tasted so good I'm drinking a glass of it right now .... warm and flat .
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I'm developing a taste for my warm flat brews... 
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03-07-2009, 02:51 AM
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#12
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Post Hoc Ergo Propter Hoc
Feedback Score: 0 reviews
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,707
Liked 2424 Times on 1495 Posts
Likes Given: 3309
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3 weeks at 70, 3 weeks at 70 three weeks at 70!!!
Read this...and watch the video linked there...
http://blogs.homebrewtalk.com/Revvy/Of_Patience_and_Bottle_Conditioning/
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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03-07-2009, 02:53 AM
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#13
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Missouri
Posts: 316
Liked 3 Times on 3 Posts
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4 days??!?!??! My God man, Rome wasn't built in a day. Patience, patience, patience..... IT SUCKS!!! Leave your little yeasties alone, they're working hard to make YOU happy. I, too, think you're beer will be just fine in a couple more weeks.
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03-07-2009, 02:54 AM
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#14
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Feedback Score: 0 reviews
Join Date: Jan 2009
Location: Rapid City, South Dakota
Posts: 2,887
Liked 27 Times on 23 Posts
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Quote:
Originally Posted by Revvy
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Hey, someone told me that 3 weeks at 70 degrees would carbonate my beer. Is there any truth to that? I've just splashing club soda into my flat beer, or leaving it in secondary for 3 months and hoping that it would carb. Do you think the 3 weeks at 70 degrees would work better?
/rant
Seriously, are there still people who haven't learned that? 3 WEEKS AT 70 DEGREES
That is all.
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Quote:
Originally Posted by Catt22
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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03-07-2009, 07:48 AM
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#15
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Virginia
Posts: 49
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sooo 3 weeks at 70 degrees seems to be the general concensus. and yes I'm impatient. who isn't with beer?! thanks guys though for the funny comments and tips.
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03-07-2009, 08:43 AM
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#16
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Feedback Score: 0 reviews
Join Date: May 2008
Location: Colorado Springs, CO
Posts: 640
Liked 18 Times on 14 Posts
Likes Given: 29
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Could I leave my beer for 70 weeks at 3 degrees?
Tim
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"The ART of brewing Beer, is the ACT of brewing Beer"
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03-07-2009, 09:00 AM
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#17
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Feedback Score: 0 reviews
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,464
Liked 28 Times on 24 Posts
Likes Given: 3
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Quote:
Originally Posted by llazy_llama
Llama's Law: Anytime someone mentions that their beer might be ruined, or asks if they can use swing-top bottles for their beer, someone will respond that the beer in question needs to be sent to them for "proper disposal."
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Sorry there little whippersnapper, but we've been using that term round here for years before you got here. 
Now get offa my lawn!
__________________
There is a very fine line between "hobby" and "mental illness."
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