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Old 10-28-2012, 11:20 PM   #1031
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Legged 10 gal of this today. Can't wait till its carbonated. Had a nice pumpkin flavor and a hint of the spices on the finish.

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Old 10-28-2012, 11:21 PM   #1032
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Legged or Kegged! Which ever you prefer.

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Old 10-29-2012, 04:58 AM   #1033
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Has anyone skipped secondary and went straight to bottle? I'm at 9 days and it's still bubbling. Im thinking about letting it sit for two or three weeks and bottling.

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Old 10-29-2012, 10:59 AM   #1034
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Quote:
Originally Posted by Walshy87 View Post
Has anyone skipped secondary and went straight to bottle? I'm at 9 days and it's still bubbling. Im thinking about letting it sit for two or three weeks and bottling.
I just hit 2 weeks in primary yesturday, and mine still has some bubbles every so often. I am skipping the secondary and going to cold crash the last few days. I think im going to go with a 3 and half week primary just so itll still have about 3 weeks to carb in the bottles.

Reno posted on here a calculator for measurements of sugar used to carb in bottles a few pages back.

My only other question to this is should I put the sugar directly into the bottleing bucket or disovle it in water first then pour the water into the bucket?

Anyways I am really getting excited for this one. Last years was not so much a success, so im really hoping to be one of the ones to be able to say that this one is amazing just like everyone else.
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Old 10-29-2012, 12:27 PM   #1035
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Quote:
Originally Posted by Medevac_Chief

Reno posted on here a calculator for measurements of sugar used to carb in bottles a few pages back.

My only other question to this is should I put the sugar directly into the bottleing bucket or disovle it in water first then pour the water into t
I have always dissolved it in boiling water, then let cool before adding. I always just pour water from a tea kettle over the sugar, mix til clear, cover it and then put in fridge.
Also, if you cold crash, let it come back up to room temp before racking it onto your priming sugar... The sugar has a possibility of not mixing properly at too cold a temp. Had this happen once on a blonde.
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Old 10-29-2012, 01:23 PM   #1036
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I have always dissolved it in boiling water, then let cool before adding. I always just pour water from a tea kettle over the sugar, mix til clear, cover it and then put in fridge.
Also, if you cold crash, let it come back up to room temp before racking it onto your priming sugar... The sugar has a possibility of not mixing properly at too cold a temp. Had this happen once on a blonde.
This.

Unless it's been soaked in liquor, you always always boil stuff if you're adding it after you've done your main boil and yeast pitching. Not only does it ensure that you have a homogenous solution in which the sugar is evenly dispersed, but it kills anything on the sugar that could potentially cause infection. And infection plus bottles equals BOOM!
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Old 10-29-2012, 04:15 PM   #1037
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No need for secondary in this one. Just leave it for 3-4 weeks then transfer to keg/bottle! Enjoy!

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Old 10-29-2012, 04:23 PM   #1038
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No need for secondary in this one. Just leave it for 3-4 weeks then transfer to keg/bottle! Enjoy!
Yup. Only use a secondary if you're using gelatin or something of the sort.
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Old 10-30-2012, 05:34 PM   #1039
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I'm losing some of the pumpkin/spice of this beer the longer it's in the keg. I'm betting that bottled versions would retain this far longer, especially from an aroma standpoint.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 10-30-2012, 07:44 PM   #1040
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I'm losing some of the pumpkin/spice of this beer the longer it's in the keg. I'm betting that bottled versions would retain this far longer, especially from an aroma standpoint.
Same with mine. I am pondering the idea of boiling another .25-.5 tblsp with like 1/4 cups water and throw that in to add a bit more spice. Will probably make that decision in about a week or two
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