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Old 05-10-2010, 01:31 AM   #41
valicious
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Nov 2009
Albuquerque
Posts: 169

I saw you typed that it should be in the primary for 1 week and secondary for a month, did you mean the other way around? Only one week in the primary seems kinda short to me...

 
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Old 05-25-2010, 04:18 AM   #42
cbird01
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Oct 2006
Posts: 166

I had this in the primary for 1 month and secondary 3 months. I would like to bottle it now.

Any special considerations for carbing? (3.5 oz corn sugar for 2.2 volumes)
Do I need to add more yeast?

thx

 
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Old 08-11-2011, 05:16 AM   #43
Red_Zeppelin
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Jul 2011
Fort Collins, Colorado
Posts: 14
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Brewed a 5 gallon batch of this on monday, can't wait! Thanks for the recipe, Brewpastor

 
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Old 09-22-2011, 08:40 PM   #44
Zixxer10R
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Apr 2011
Haslet, Texas
Posts: 525
Liked 7 Times on 7 Posts


Looks good, i added a bit more 2-row to boost the ABV over 10% but i'm keeping your recipe otherwise. I'll probably let you guys know in January how this bad boy turned out.
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Old 12-23-2011, 03:32 AM   #45
america
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Apr 2011
seattle, wa
Posts: 150
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Quote:
Originally Posted by cbird01
I had this in the primary for 1 month and secondary 3 months. I would like to bottle it now.

Any special considerations for carbing? (3.5 oz corn sugar for 2.2 volumes)
Do I need to add more yeast?

thx
I'd like to know this as well. Brewed this on Saturday and she's bubbling away still. I've made apple wine that was this strong and waited 4 months to bottle and they turned out fine without more yeast but I'm not sure if its the same with this yeast.

 
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Old 12-29-2011, 12:28 AM   #46
CrackShotHolmes
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Nov 2011
Rockford, Michigan
Posts: 36
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--


 
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Old 12-29-2011, 12:30 AM   #47
CrackShotHolmes
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Nov 2011
Rockford, Michigan
Posts: 36
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Quote:
Originally Posted by cbird01 View Post
I had this in the primary for 1 month and secondary 3 months. I would like to bottle it now.

Any special considerations for carbing? (3.5 oz corn sugar for 2.2 volumes)
Do I need to add more yeast?

thx
Any suggestions yet?

 
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Old 01-06-2012, 04:34 PM   #48
Native302
 
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Feb 2011
Milton, Delaware
Posts: 671
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depending on the alcohol content, time in secondary, temperature, etc....

1. I would pitch more fresh yeast in the bottling bucket

2. Make sure said yeast can tollerate the high alcohol

3. Give it a month mimimum to carbonate. 2 months would be great.

I had a issue with a 15% RIS and did not add any yeast. No carbonation after 6 months. opened the bottles, rehydrated some champagne yeast and use a syringe to add yeast to the bottles, re-capped and now it is carbonated correctly. This all is IMHO
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 01-12-2012, 06:53 PM   #49
doobliebop
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Mar 2009
Denver, CO
Posts: 244
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Brewed this up yesterday. Beautiful color. Cheers!
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Old 01-24-2012, 05:27 AM   #50
america
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Apr 2011
seattle, wa
Posts: 150
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Quote:
Originally Posted by doobliebop
Brewed this up yesterday. Beautiful color. Cheers!
Just transferred this this secondary after a month and I'd have to agree with you. The color on this is amazing! Best looking beer I've made to date... The taste on the other hand is a bit harsh still, but that's to be expected.

 
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