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Old 01-30-2012, 10:31 PM   #111
Captainfester
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Interesting. Good to know! I think I will bring mine to 1.030 and then bottle it to see how it plays out
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Old 01-30-2012, 11:17 PM   #112
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Second batch is just about down. OG was 1.068, I'm at 1.036 now after 6 days. ~4.2% ABV. Snagged a sample and hot damn is it tasty. Much better than my first attempt. The cinnamon is really coming through in this batch. Much "warmer" taste, less harsh. Definitely sweet, can't taste the alcohol at all. Not sure if I'll bottle it now or tomorrow..
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Old 01-31-2012, 02:06 PM   #113
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6 days.... damn i hope mine ferments faster than that. i am brewed this saturday and im leaving on saturday so i only have 6 days in order to get this thing bottle and pastuerized.
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Old 01-31-2012, 05:25 PM   #114
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Quote:
Originally Posted by Captainfester View Post
6 days.... damn i hope mine ferments faster than that. i am brewed this saturday and im leaving on saturday so i only have 6 days in order to get this thing bottle and pastuerized.
I'm in the same boat (brewed Sat and need ready for Superbowl), I would like to get a lower FG but I'm pulling the plug on Thursday night regardless of where it's at.

This is my approx schedule.

Sat AM - Brewed.
Thu PM - Cold Crash in my shed. (just above freezing)
Fri PM - Bottle, leave sitting at room temp approx 70-72F.
Sat PM - Pasteurize then refrigerate.
Sun PM - Drink!

I'm hoping 24h at room temp will be enough time to carbonate.
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Old 01-31-2012, 06:16 PM   #115
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i like the plan.. suggest you be careful with a full 24 hour carb tho.

from what i read it could be as little as 3 hours. dont want you to have gushers

i agree though thurs afternoon im rocking and rolling no matter what
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Old 01-31-2012, 06:46 PM   #116
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I ended up bottling last night at 9:30 or so. They're carbing up now. It's been 16 hours in the bottle and they're not carbed up enough for my taste. I wont be able to get to them until about 10pm tonight but I'm thinking that should be ok. Popped one to test and only heard a light fizz.
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Old 01-31-2012, 07:18 PM   #117
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Originally Posted by lilschmutz View Post
I ended up bottling last night at 9:30 or so. They're carbing up now. It's been 16 hours in the bottle and they're not carbed up enough for my taste. I wont be able to get to them until about 10pm tonight but I'm thinking that should be ok. Popped one to test and only heard a light fizz.
Curious what your OG/FG was when you bottled? Also, are you storing the bottles at room temp? No priming sugar right?

Thanks!
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Old 02-01-2012, 12:23 AM   #118
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Is there any danger in letting them be hot for a longer period of time. I am not sure I will be able to stove top so I want to dishwasher them. But I think I will just leave it in for the whole cycle. Any harm?
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Old 02-01-2012, 05:19 AM   #119
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Quote:
Originally Posted by Matt723 View Post
Curious what your OG/FG was when you bottled? Also, are you storing the bottles at room temp? No priming sugar right?

Thanks!
OG was 1.068 and I bottled at about 1.036.

I live in an old drafty house. The heat is set at 68 during the day, but in the corner of the kitchen where they are it's probably 60 or so.

No priming sugar. Got home tonight and checked the carbonation. It's fairly fizzy after 24 hours. When I poured it out it fizzed a bit but left virtually no head. I'm going to pasteurize in the morning. So for this batch I'll have waited 36 hours after bottling to pasteurize.

The only thing I would have done differently is a cold crash. Lots on sediment in these guys since the yeast really isn't working for too long and doesn't have time to settle.

Last edited by lilschmutz; 02-01-2012 at 05:21 AM.
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Old 02-02-2012, 10:45 PM   #120
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Ok so it's at 1.041 and I'm leaving Saturday early. So tonight I am racking to secondary. Hoping to stri up some of the yeast and get them moving. Then tomorrow around noon I'm gonna bottle no matter what the fg is. Then hope they carb before I go to bed that night.

If not before I leave in the morning I will pasteurize them via the dishwasher.

Thoughts?
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