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Old 03-15-2013, 06:21 PM   #621
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OC, I would wait a few days and check it again. Patience...

I had my first bottle bomb with the apricot pale bottled last October. Evidently, the apricot syrup that I added as part of the kit had some fermentables, and I was going for the high end of volumes of CO2, and it was way over-carbed. The bottle blew in a closet while in a cardboard box, so damage was minimal; put the remaining bottles in the fridge and will handle them with care.

Anyway, if you are absolutely positive that fermentation is complete, I would personally risk the higher carbonation as it is more true to the Hefe style, but if you are nervous, drop it back to more American wheat style.

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Old 03-15-2013, 06:25 PM   #622
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I kegged mine yesterday, smelled awesome.

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Old 03-16-2013, 12:21 AM   #623
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Thank you Weeb! So here is another noob questing in regards to the revised recipe you posted... did you steep the grains separately then add the LME?

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Old 03-16-2013, 02:13 PM   #624
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Thank you Weeb! So here is another noob questing in regards to the revised recipe you posted... did you steep the grains separately then add the LME?
Yes, steeped - actually mashed using the BIAB method - mini sparge and then added the LME and brought it to a boil. The mash is probably overkill, but since I do 15 gallon all grain batches with the club it is just my routine. Steeping the grains for 30 minutes should be just fine, then either add the LME and bring to a boil or bring to a boil and add the LME. Others will probably comment on one way being better than the other, for me, just my method, as past experience with adding DME to boiling liquid can cause foaming and boil over.
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Old 03-16-2013, 05:15 PM   #625
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I'm almost through my bottled batch. It's been very popular. One of the things I did was juice three more oranges and mixed it to my priming sugar before bottling.

It gave it some added color and bite. But I've noticed that as the beer has aged in the bottle the bitterness has subsided and now I've got a very pronounced yet pleasant citrus flavor to go with the added redness.

If anyone else has this is mind I highly recommend but be patient for the added juice to mellow out. Mine peaked at about 4-5 weeks in bottle.

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Old 03-16-2013, 07:26 PM   #626
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Originally Posted by MikeyPipes86 View Post
I'm almost through my bottled batch. It's been very popular. One of the things I did was juice three more oranges and mixed it to my priming sugar before bottling.

It gave it some added color and bite. But I've noticed that as the beer has aged in the bottle the bitterness has subsided and now I've got a very pronounced yet pleasant citrus flavor to go with the added redness.

If anyone else has this is mind I highly recommend but be patient for the added juice to mellow out. Mine peaked at about 4-5 weeks in bottle.
Interesting, did you measure the juice, and adjust priming sugar for the sugar content of the juice?
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Old 03-16-2013, 07:59 PM   #627
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Interesting, did you measure the juice, and adjust priming sugar for the sugar content of the juice?
I was wondering the same thing.
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Old 03-18-2013, 01:11 AM   #628
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I didn't adjust the priming sugar. The juice didn't affect carbonation; I had a nice head on a normal pour

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Old 03-23-2013, 07:20 PM   #629
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Bottling today, FG 1.010, most excellent for a mostly extract recipe. Calculates out to 7.2% ABV, in the range I expected. Will pour in a week or two and post results.

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Old 03-29-2013, 09:04 PM   #630
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First batch of blood orange with the original recipe has been in the bottle for about two weeks now. I am going to give it another week before trying it since I went for a higher volume of carbonation.

In other news, I am trying your (weeb) altered recipe with some cara cara oranges, rather than blood oranges, and will be putting it in my first keg. I rather like this grain brewing. Not as quick or sinple, but a lot more options.

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