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Old 12-17-2009, 11:28 AM   #11
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If ur in Wa, then you should be crashing outdoors this time of year if possible. Lower racking temps = higer carbination. Its just sorta one of those things you get a feel for and adjust by experience.

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Old 12-17-2009, 07:53 PM   #12
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You mean cold crash before bottling?

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Old 12-17-2009, 08:10 PM   #13
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Originally Posted by rocketman768 View Post
Volume is a bad way to measure priming sugar. Measure by mass with a scale, and see this priming chart.

+1 to this. I used to measure by volume and since I switched to mass I've definitely been carbonating better to style.
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Old 02-12-2012, 08:29 AM   #14
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has anyone uncapped under carbonated bottles and added sugar or those carb pellets with success? Is that a bad idea?
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Old 02-12-2012, 01:28 PM   #15
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Use 2g of re-hydrates neutral ale yeast (like US-05) and 4.5oz of corn sugar. Store at 65-70 for 2-3 weeks (3-5 weeks for very big beers).

This is guaranteed to work...if it doesn't, I'd make sure you're capping correctly.
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Old 05-21-2013, 04:18 PM   #16
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My 1.060+ OG IPAs usually carb up very nicely in a week, in fact I had a 1.080 OG/1.014 FG DIPA that carbed up perfectly in a week with 3.75 oz of sugar (I was shooting for 2.3 volumes of CO2 and I would definitely say it hit that). On the hand, I have a 1.080 OG/1.014 FG batch right now that is not carbing up so well. I think it has to do with how much yeast is in the batch because I once had a similar problem with a 1.050 OG/1.005 FG batch that I strained after dry hopping. With the 1.080 OG/1.014 FG batch I poured it directly into the primary fermenter and left the trub in the bucket, with 1.088 OG/1.014 FG batch, I poured everything through a strainer. It could be due to the level of dry hopping as well because the 1.080 OG/1.014 FG batch only had a single dry hop of 2 oz/5 gallons whereas the 1.088 OG/1.014 FG batch had multiple dry hops totaling 6 oz/5 gallons. I have another 1.086 OG/1.013 FG excessively dry hopped batch that I also strained that I am going to bottle soon, so I am going to add a little yeast to it to see if that makes a difference.
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Old 09-14-2013, 02:41 AM   #17
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Originally Posted by Matt Up North View Post
Then stir the hell out of it (since the oxygen will be consumed by the yeast anyways). .
I know this is old, but I feel that this thread is a safety issue. I wouldn't recommend purposely oxygenating your beer, but if you do, the yeast will metabolize the sugar aerobically, resulting in 3 times the carbonation that would be caused normally. That could lead to bottle bombs.

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