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Old 11-10-2011, 02:13 AM   #11
Dunkelman
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Oct 2011
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Thanks all. Your tips were very helpful and much appreciated and the bottling went pretty well. I'm really excited to try the first beer in a few weeks. The basement where I'm keeping the bottles will probably be 66 to 64 degrees. Is that an acceptable tempurature during these first few weeks? the beer is an Imperial Stout LME from Muntons and I tasted the last little bit that didn't end up in a bottle and it tasted pretty good!



 
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Old 11-10-2011, 02:16 AM   #12
Qhrumphf
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Originally Posted by JonM View Post
Be prepared to make a little bit of a mess. I sure did my first time bottling. Have old towels on hand to mop up spills of beer, starsan, etc. and, if there's a SWMBO in the house, try to distract her for an hour or so, so she won't see anything until it's all cleaned up.
Don't distract SWMBO, make SWMBO cap while you fill. Makes my bottling days soooo much easier

+1 on the bottling wand. And +1 on the not being nervous. Bottling isn't hard. Just tedious.
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Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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Old 11-10-2011, 02:17 AM   #13
Qhrumphf
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Quote:
Originally Posted by Dunkelman View Post
Thanks all. Your tips were very helpful and much appreciated and the bottling went pretty well. I'm really excited to try the first beer in a few weeks. The basement where I'm keeping the bottles will probably be 66 to 64 degrees. Is that an acceptable tempurature during these first few weeks? the beer is an Imperial Stout LME from Muntons and I tasted the last little bit that didn't end up in a bottle and it tasted pretty good!
I don't think you'll have a problem carbing at those temps, but it might take a little longer. If you can get it somewhere around 70 that'd be ideal. And an Imperial Stout will likely take longer to carbonate as it is.
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Next: Milk Stout, English Nut Brown
Primary: House ESB, House Best Bitter
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Bottled: Kitchen Sink Tripel-ish-thing
Casked:
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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