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Old 03-12-2012, 01:13 PM   #341
smurfwar
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Aug 2011
Omaha, Ne
Posts: 82
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So this and a belgian strong golden will be my fist bottled beer. I started a year ago and have always kegged. I know its "sdrawkcab ssa" from the norm.

What volumes of co2 did everyone do and what worked/didn't work?

Style calls for 1.5 to 2.3
I was thinking about 2.1 which is about 3.3 oz of priming sugar. That gives about 21psi at 68f and 7.9psi at 40f which is what i ran when i kegged my last batch.
Please dont yell about how wrong all this info is.
Planing on conditioning until Xmas in long neck 12oz. Brown bottles
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Old 03-12-2012, 01:59 PM   #342
barkscruff
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Dec 2010
New York, NY
Posts: 47
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Update - When I returned home on Friday, there was a lot of bubbles in the air lock. It wasn't as active as I have seen with previous brews, but I was happy. Its been bubbling away at this pace since Friday. Seems to be a little slower this morning, maybe bubbling every 15-20 seconds as opposed to every 2 seconds. I am going to pry the top open tonight to take a look at the krausen. I am guessing its there since there's bubbles.

 
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Old 03-12-2012, 02:21 PM   #343
barkscruff
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Dec 2010
New York, NY
Posts: 47
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Thanks BiggieB400...Do you always let your wort sit to stabilize the temp before pitching? I have never heard of this, but it makes sense. Do you shake the wort up again to aerate it before pitching?

 
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Old 03-12-2012, 03:07 PM   #344
barkscruff
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Dec 2010
New York, NY
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For those that added vanilla beans to the bourbon / oak chips, do you add the beans to the secondary as well? I was just wondering if I should take them out.

 
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Old 03-12-2012, 04:00 PM   #345
djbradle
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Nov 2011
Central MA, Ma
Posts: 717
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I used 5 oz of corn sugar and the carb is perfect for me. Wouldn't want any more or any less.

I put my two vanilla beans right into secondary with the bourbon mixture.

 
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Old 03-12-2012, 04:04 PM   #346
djbradle
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Nov 2011
Central MA, Ma
Posts: 717
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Always aerate the wort . . . Very well too. If you don't use pure O2 or an aeration stone for aquariums and do this by hand I suggest shaking the snot out of it before pitching the yeast for at least 2 minutes until it looks like a freshly poured nitro Guinness. . . . With loooots of foam. This will give you the best chance of at most 8ppm of O2.

 
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Old 03-12-2012, 05:18 PM   #347
smurfwar
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Aug 2011
Omaha, Ne
Posts: 82
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Quote:
Originally Posted by smurfwar
What volumes of co2 did everyone do and what worked/didn't work?

Style calls for 1.5 to 2.3
I was thinking about 2.1 which is about 3.3 oz of priming sugar. That gives about 21psi at 68f and 7.9psi at 40f which is what i ran when i kegged my last batch.
Please dont yell about how wrong all this info is.
Quote:
Originally Posted by djbradle
I used 5 oz of corn sugar and the carb is perfect for me. Wouldn't want any more or any less.
Planing on conditioning until Xmas in long neck 12oz. Brown bottles
.
That would be a 2.7 volume of co2? What temp are you bottling? Seems a but high for the style according to the calculators.
At 70*F that would be 1 1/9 cup. And 32 psi with 14.4 at 40*F. Just seems high. But what do i know?
__________________
Looking for an extract black belgian witt recipe.
PM me if you find one. Thx

 
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Old 03-13-2012, 05:21 PM   #348
djbradle
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Nov 2011
Central MA, Ma
Posts: 717
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Ya I'm doing bottles so I have no clue if the volume of CO2 is the same between kegging and bottling. I assume so. In any case the head and carbonation on these 22 oz. bombers after after I bottled them on Feb.4th is perfect imho. This pic is from around Feb. 20th as a 12 oz test bottle. These were conditioned at around 70*F for three weeks before my first 22oz. was cracked. The test bottle was a 12 oz that had 4 inches of headspace(last bottle). The carb/head is the same with the 22 oz bombers. They're just a tad more carbed and have another 1/2" of head. These really are about the same carbonation level as several other porters I've had in the recent past . . .BBC drayman's porter, Wormtown pro-am porter, and Breckinridge vanilla porter.
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Old 03-17-2012, 07:54 PM   #349
fatnoah
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Mar 2012
Chicago, IL
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Turned out great! I used a 1L yeast starter following NB's directions the night before. I brewed on 1/14. OG=1.066. Transfered to secondary on 1/31. Gravity was 1.018. That same day I added 16oz makers mark to the oak cubes and let them soak until 2/15 when I dumped them in the secondary (with the bourbon). Bottled on 3/3. Had my first one last night (3/16) and it was great. Bourbon and oak are strong, but pleasant and not overwhelming. Going to age some, but also going to serve some today for St. Patrick's Day.

 
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Old 04-14-2012, 12:50 AM   #350
BronxFireGuy
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Sep 2011
Long Island, New York
Posts: 18
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Brewed this on 3/29. O.G. was right on at 1.065 and just took a hydro reading today and its at 1.020. I had planned on letting the oak chips sit in MM for between 24-48 hours as per the directions, then add it all to secondary. After reading through this whole thread now, I think I will let it sit in primary another week (just added oak to bourbon today) and then transfer to secondary, with possibly another week without the oak/bourbon by itself in secondary. Very excited for this beer, as I'm a big fan of bourbon in general.

 
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