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Old 03-14-2011, 11:16 PM   #11
Golddiggie's Avatar
Dec 2010
Posts: 11,995
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Originally Posted by MimersMead View Post
I was planning on waiting about another week, maybe two, before bottling. So 3 to 4 weeks in primary. I know to prime it when bottling, but I haven't heard to add more yeast...

Something I should worry about for this brew, or jot it down in my notebook for later?
What happened is you left it on the yeast cake and your billions upon billions of buddies cleaned up the brew for you.

As for 'needing' to add more yeast, I doubt it. Most likely, there's plenty still left in suspension to carbonate for you.

I had a brew made on 12/11/10 get bottled on 2/6/11, spending 5 weeks OFF the yeast cake (additional flavor elements, racked twice before bottling) and there was still enough yeast left in suspension to carbonate it once primed. Just be sure to give it enough time (3+ weeks @ 70F) to bottle carbonate before you open the first one...
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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Old 03-14-2011, 11:42 PM   #12
Hockeyhunter99's Avatar
Nov 2010
Fargo, ND
Posts: 597
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Originally Posted by DeanMachine View Post
I dubbed this concoction the Phoenix Pale Ale.
Original Gravity: 1.056. Final Gravity: 1.017. ABV = 5.1.

What happened here?
i would say "a learning moment about patience"
Beer Renaissance definition - transformation from a heavy beer drinker to drinking heavy beer

Keg - American Pale Ale

Primary - Chocolate Cascadian Dark Ale
Primary - ButterBeer

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Old 03-15-2011, 03:54 AM   #13
Jan 2011
Philadelphia, PA
Posts: 166
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If it tastes anything like sly fox phoenix pale, you've struck gold! Congrats on the resurrected brew.

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