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Old 04-26-2010, 04:43 PM   #11
bmbox12
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Jan 2009
Iola, Wisconsin
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I put the priming solution in first, but don't stir. Is stirring recommended?



 
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Old 04-26-2010, 04:54 PM   #12
Erythro73
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Jul 2009
Montreal
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It still is under debate. However, some people on here reported the same problem as you, and stirring gently seems to have solve it.

Look it : http://www.homebrewtalk.com/f13/bott...t-stir-171583/



 
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Old 04-27-2010, 01:33 PM   #13
bmbox12
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Jan 2009
Iola, Wisconsin
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Ah yes another debate. I think I will try the gentle stir method. Thanks

 
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Old 04-28-2010, 06:07 AM   #14
rugman
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Nov 2009
Portland,Or, Clackamas, Oregon
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4.00 Oz. of sugar for 5 gallons is what works for me..I prefer to invert my own sugar I donít know why but Iíve had better results than with corn sugar the taste is better..?

Dosing with fresh active yeast while not required improves condoning, particularly if you age your beer before bottling. After adding priming sugar and yeast I let it sit for a 10 minutes and then stir with one of these on low for a minute...

http://morebeer.com/view_product/196.../Yeast_Stirrer

I know it's counter intuitive and there's debate about it but but a little extra O2 is beneficial for bottle conditioning beers.

I Condition at 70-75 F. for 2 weeks. If you plan to do much bottle conditioning set up a warm room basically a closet with a small ceramic heater and a temp control. Wyeast labs 3944 Wit beer yeast for example is active 62-75 F. You might simply be on the low end of temperature

 
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Old 04-28-2010, 12:37 PM   #15
bmbox12
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Jan 2009
Iola, Wisconsin
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I think a bottle conditioning closet is a good idea, I have been tossing that around lately probably time to take the next step.

 
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Old 04-28-2010, 09:17 PM   #16
Sedge
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Aug 2009
Corvallis, OR
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You absolutely have to stir, or at least swirl. When I was bottling I would put in half the priming solution, rack on top, swirl, add the second half of priming solution, rack and swirl again.

If you use a dyed water solution and rack clear water on top of it you'll see the distribution isn't quite even without any agitation.
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Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark

 
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Old 04-28-2010, 10:47 PM   #17
soxpats
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Mar 2010
connecticut
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Quote:
Originally Posted by Sedge View Post
You absolutely have to stir, or at least swirl. When I was bottling I would put in half the priming solution, rack on top, swirl, add the second half of priming solution, rack and swirl again.
definitely stir, I kinda just gently stir with the siphoning tube as everything is being transferred and have never had a problem.

but as far as your method, wouldn't adding the 2nd half of the priming solution make too much of a splash? i know i try to avoid any kind of splashing so oxygen doesn't get in

 
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Old 04-29-2010, 05:45 PM   #18
bmbox12
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Jan 2009
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So in general do you want your bottle conditioning temperature the same, lower, or higher than your primary and secondary fermenting temperature?

 
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Old 04-29-2010, 05:48 PM   #19
Sedge
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Aug 2009
Corvallis, OR
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I like the same temperature if you are able to, especially if you're using the same yeast for bottling as fermentation. However, a little higher or lower (within reason) will only change the amount of time it takes to carbonate. Not really too much flavor impact from bottle conditioning hotter or colder. Just don't stick it in the fridge or oven.
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Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark

 
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Old 04-29-2010, 05:54 PM   #20

Quote:
Originally Posted by bmbox12 View Post
So in general do you want your bottle conditioning temperature the same, lower, or higher than your primary and secondary fermenting temperature?
FWIW, I try to primary and secondary in the low to mid 60s and bottle condition (until the carbonation is where i want it, at least) 70+. I haven't noticed any adverse affects with the higher bottle conditioning temps, but I've not studied it either. Others with a more scientific grounding may explain why my method is a bad idea . . . .



 
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