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Old 07-09-2011, 02:08 AM   #1
McKraut
 
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As in lots..? Like five inches maybe... Is this going to kill my Belgium trippel? It was in primary about two weeks... Is this the worst thing I could do and I should just bottle at this point? Or its not that bad?

 
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Old 07-09-2011, 02:40 AM   #2
mlg5039
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It will be fine. Put an airlock on it. Cover it. And forget about it for two months. It will still create co2 and keep the headspace filled with that.
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Old 07-09-2011, 02:49 AM   #3
weagle05
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No need to worry.

 
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Old 07-09-2011, 02:51 AM   #4
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Quote:
Originally Posted by mlg5039 View Post
It will be fine. Put an airlock on it. Cover it. And forget about it for two months. It will still create co2 and keep the headspace filled with that.
Wow really? Seems like so much yeast is left behind on the bottom of the primary bucket... Tasted it tonight and its yummy if a tiny bit bitter... So if it's just safer to bottle I can do that...

 
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Old 07-09-2011, 02:58 AM   #5
Vuarra
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Quote:
Originally Posted by McKraut

Wow really? Seems like so much yeast is left behind on the bottom of the primary bucket... Tasted it tonight and its yummy if a tiny bit bitter... So if it's just safer to bottle I can do that...
Even if you didn't purge the headspace with CO2, your trippel will still produce enough to sparge it out. Don't bother bottling yet, RDWHAHB
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Old 07-09-2011, 03:36 AM   #6
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Sweet... Though it already tastes so damn good after only two weeks with no carbonation. Would leaving it in secondary for a week and bottling be okay? Then we can sample as it conditions? Just want to do what's best

 
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Old 07-09-2011, 03:53 AM   #7
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Got a pic of it
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Old 07-09-2011, 05:42 AM   #8
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You're sure that much o2 is okay? Just seems counter to everything over heard so far about keeping o2 out

 
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Old 07-09-2011, 05:48 AM   #9
eastoak
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Quote:
Originally Posted by McKraut View Post
You're sure that much o2 is okay? Just seems counter to everything over heard so far about keeping o2 out
if you have yeast in there they will produce CO2 and that head space will be mostly devoid of O2. if you shook the carboy that dissolved a lot of O2 into your wort. in short, don't worry.

 
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Old 07-09-2011, 05:52 AM   #10
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Shook the carboy? No... Just transferred it slow and carefully, didn't think I was supposed to shake it at all. And as for how much yeast was transferred I'm not sure... I thought that bottom layer of yeast was supposed to stay in the primary


 
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