Beernewb
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- Aug 31, 2008
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the batch was smaller than expected so i added a bit much in priming sugar...i've monitored closely knowing what i was up against...it was decently carbed at 4 days and now i feel its fully carbd at 7....can i just drop the temps to 60? 55? 50? to continue the bottle conditioning, and slow the carbonation with out completely stopping the conditioning?