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Old 05-12-2009, 06:30 PM   #11
HairyDogBrewing
 
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Feb 2008
Mechanicsburg, PA
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Quote:
Originally Posted by axp View Post
It says that I should then syphon the beer into another fermentation vesel and add some more sugar before bottling. I do not have another vessel, so would it make a difference if I added all sugar at start, or if a added the second amount of sugar to the initial vessel at the end?
The initial syrups and sugar are fermented into alcohol and carbon dioxide.
The excess carbon dioxide must be released at this stage.
When the primary fermentation *is completed*,
a small amount of priming sugar is adding right before bottling.
The priming sugar ferments and the carbon dioxide is trapped inside the bottle
to make the beer fizzy.

You really should rack to some sort of container before bottling.
It's the only way to separate the beer from the sediment.
Then the priming sugar is mixed in (gently) immediately before bottling.

 
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Old 05-12-2009, 06:31 PM   #12
LooyvilleLarry
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Aug 2008
Louisville,KY
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Since this is your first, you'll need to get a couple of other things. A glass, and since your are brewing a trappist, I suggest a Chimay Red

Important, only drink after the boil starts

 
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Old 06-06-2009, 03:35 PM   #13
axp
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May 2009
England
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Quote:
Originally Posted by LooyvilleLarry View Post
Since this is your first, you'll need to get a couple of other things. A glass, and since your are brewing a trappist, I suggest a Chimay Red

Important, only drink after the boil starts
I have a chimey glass, but I think I'll go for the bleu..

Have bottled the beer now. Everything seems to have gone well. Its carb'd up nicely and is ageing in the garage. Though I am looking forward to trying this one I really want to get brewing properly.
Going to attempt either an extract with grain or a full all grain recipe next. I am on the hunt for a good Dubble recipe similar to chimey bleu.

Many thanks for the replies they were most helpful.

 
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