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Old 11-26-2011, 01:53 AM   #1
arringtonbp
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Default Bottling questions!

I have a batch of irish red ale that has been in primary for 4 weeks. It has been in a bucket fermenter. The worker of my LHBS was incredulous that I had done it this way, but I told him that it was a tried and true method. My plan is to add 5 oz priming sugar (dextrose) by boiling it in 1-2 cups of water and racking on top of it after it cools. I will wait about 2 weeks and put a bottle into the fridge to test it. I'll probably test one every 3-4 days after that.

Also, it is pretty cloudy at the moment. I used whirlfloc, but I did not whirlpool the wort. I aerated it by shaking the fermenter around a little bit.

How can I ensure that enough yeast gets into the bottles to carbonate them?
Is it still possible for the beer to clear up?

Or more basically, how do I get from this point in the process to a well-carbonated, clear beer?


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Old 11-26-2011, 01:55 AM   #2
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Unless your beer's been sitting for a year...or over six months, there is plenty of yeast to do the job...you don't need to worry about that. I've done 6 months in primary and they've carbed fine......


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Old 11-26-2011, 01:58 AM   #3
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Quote:
Originally Posted by Revvy View Post
Unless your beer's been sitting for a year...or over six months, there is plenty of yeast to do the job...you don't need to worry about that. I've done 6 months in primary and they've carbed fine......
That's what I told em! They looked at me like I was crazy. I'm tempted to bring them one if it works out nicely.
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Old 11-26-2011, 02:00 AM   #4
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Some people are idiots.....

He's probably not deserving of your finely crafted nectar of the gods....but if yourubbed his face in it, all the better.
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Old 11-26-2011, 02:51 AM   #5
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Revvy you mean 6 months and bottle without stirring or disturbing and there is still enough yeast floating around to carbonate yeah? Who'd have thought!


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