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Old 08-17-2005, 12:49 AM   #1
Cheesefood
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My last batch has a problem. I thought that the problem was the bleach water incident, but that appears to be a non-issue. The problem isn't that my beer isn't carbonating right, it's that it's not consistent. I let it go two weeks before refridgerating. I had three along the way, all from the back third of the box. When I took one from the middle and refridgerated it, I found that it was OVER-carbonated. The ones from the front of the box, the bottles that I poured first, aren't carbonated either. It appears that all the DME I used for priming settled in the middle of the batch.

ShouldI have stirred? Obviously, yes.



 
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Old 08-17-2005, 01:02 AM   #2
brewhead
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not necessarily - i do no t stir ever before bottling. the natural stiring of the wart racking into the bottling vessel is enough. if you feel you absolutely must stir - i'd to it GENTLY! no splashing - no aeration - nada


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Old 08-17-2005, 02:26 AM   #3
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I also have found that if you put the sugar solution in the primary and add the beer, you don't need to stir, but I've gone to the method of adding the sugar solution right to the secondary carboy, and stirring very very gently, and letting stand 1/2 hour for mixing to occur.
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Old 08-17-2005, 03:40 AM   #4
timdsmith72
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yeah. What he said. Adding the sugar solution to the primary then racking the beer into the primary works well. The swirling action mixes things quite evenly.

 
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Old 08-17-2005, 12:53 PM   #5
bikebryan
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Quote:
Originally Posted by timdsmith72
yeah. What he said. Adding the sugar solution to the primary then racking the beer into the primary works well. The swirling action mixes things quite evenly.
How can you add the priming sugar to primary, then RACK to primary?

 
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Old 08-17-2005, 01:00 PM   #6
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Many of us use our primary as a bottling bucket too.
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Old 08-17-2005, 01:37 PM   #7
timdsmith72
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Yeah. Sorry. I was assuming the beer was in the secondary. Like El said, I use my primary as my bottling bucket.

 
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Old 08-17-2005, 11:28 PM   #8
bikebryan
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Quote:
Originally Posted by El Pistolero
Many of us use our primary as a bottling bucket too.
Accepted, but read the original statement. How can you add priming sugar to beer IN THE PRIMARY, then rack it TO PRIMARY? That's what I was asking.

Wait, I think I got it -- you add the priming sugar into the empty primary, then rack from secondary back into primary. Is that what is being talked about?

 
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Old 08-17-2005, 11:36 PM   #9
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Exactly, Bryan. Thus stirring the sugar in as you go. Then you bottle out of your primary, which at this stage is really tertiary.

I will state, once again, that I find it much easier to stir the sugar into the 2ndary carboy and not transfer it.
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Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Bottled:
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)

 
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Old 08-17-2005, 11:51 PM   #10
Cheesefood
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I put it in my bottling bucket first, then poured on top of it. I have a large, flat mesh screen (Target, $4.99) that sits over the bucket. On top of that, I put a reusable coffee filter (Target, $1.25) that I rest on the screen. I pour into the coffee filter to filter out the large chunks of yeast and leftover trub. If it starts to clog up, the large mesh screen handles big chunks while I stop the racking process so I can scrape out the coffee filter. All in all, it's a decent way to remove larger chunks of yeast and sediment from your final product. But apparently it doesn't do a good job of mixing up the DME. When I used priming sugar, I didn't have this problem. I used a Muntons Light Wheat DME for priming.



 
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