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Old 10-25-2009, 12:06 PM   #1221
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I believe Ed Kegs, otherwise corn or cane sugar would be fine.

MrVagabond: my clearest beers have beer 3 weeks in the primary and into the bottle.

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Old 10-25-2009, 10:22 PM   #1222
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Originally Posted by FishinDave07 View Post
I believe Ed Kegs, otherwise corn or cane sugar would be fine.

MrVagabond: my clearest beers have beer 3 weeks in the primary and into the bottle.
Thanks for the tip. I'm going to try the Haus Pale as a primary only.

One more question about the priming sugar though. How much should I use with a 5 gallon batch?
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Old 10-26-2009, 01:21 PM   #1223
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Thanks for the tip. I'm going to try the Haus Pale as a primary only.

One more question about the priming sugar though. How much should I use with a 5 gallon batch?
Primary only will be fine. I only use secondary if I'm dry-hopping or need the space (and I could probably dry-hop in primary as well). As for clarity, if you can set it up so you don't have to move it to bottle, that will help a lot. I have a counter-top in my basement that everything conditions on, so I can siphon into my bottling bucket from there.

4.5 ounces is always a reasonable amount of corn sugar for 5G of American Ale. But temperature at bottling impacts the amount of CO2 in solution. For more consistent results, use this site to calculate it.
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Old 10-26-2009, 05:25 PM   #1224
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Thanks for the tips and the online tool to use. It should come in handy in the future when I start getting looser with my recipes!

I wish I had a setup where I could just leave the beer alone, but in a studio apartment, my girlfriend would go crazy if I started taking up valuable counter space with a carboy of beer. It all gets banished to the closet until bottling for now and sloshed both ways while I carry it across the apartment. I'll have to be ok with cloudy until I can get a better setup.

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Old 10-27-2009, 04:42 AM   #1225
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How will this be with a 4 gallon boil instead of a full boil?

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Old 10-27-2009, 02:47 PM   #1226
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How will this be with a 4 gallon boil instead of a full boil?
Why not just brew a 4 gallon batch instead of 5.5?
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Old 10-27-2009, 02:53 PM   #1227
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Why not just brew a 4 gallon batch instead of 5.5?
People do partial boils all the time.. so go for it! Just top up the extra water when its in the pail.
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Old 10-27-2009, 07:12 PM   #1228
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People do partial boils all the time.. so go for it! Just top up the extra water when its in the pail.
I don't think it's quite that easy. You're going to have to replace the fermentables you won't be getting.
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Old 10-27-2009, 08:19 PM   #1229
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I don't think it's quite that easy. You're going to have to replace the fermentables you won't be getting.
Erm, I quoted the wrong post.. I meant to quote the one above it, asking about doing a 4 gallon boil instead of 5 gallon boil. I assumed that meant a partial boil. NOT the partial batch size (which I see no reason to do..)
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Old 10-28-2009, 02:31 AM   #1230
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When I brewed this, I took and bottle two bottles, primed them and let them set.
I popped one open tonite, 3 months later, and MAN.....unbelieveable. Totally different than what it was like out of the fermentor. Even better than it was a month and a half ago.

I agree with Ed, let it age. 90 days should be about right IMO.

(I used Safeale 05)

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