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Old 03-24-2012, 12:11 AM   #11
Calder
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Mar 2010
Ohio
Posts: 7,577
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Quote:
Originally Posted by Hockeyhunter99 View Post
About a half an inch should remain and that will have yeast and hop particles in it.
Except for maybe the last beer from a batch that has been dry hopped, there should not be any hop material that gets to the bottle.



 
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Old 03-24-2012, 01:51 PM   #12
bschrodt
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Mar 2012
Posts: 2

Thanks for the info guys. Here is more background...the beer is in the fermenter only 7 days. Have not used Irish Moss yet but that was suggested to me by my son. Actually this weekend I am at my brother in laws and he still had a few bottles from my second batch ( 3 months ago) and the beer was clear. Lacked a bit of carbonation however the clarity and taste was great. So I think my biggest problem is I rush the process

 
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Old 03-24-2012, 01:54 PM   #13
MimersMead
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Mar 2011
Toronto, Ontario
Posts: 44

Quote:
Originally Posted by bschrodt View Post
Thanks for the info guys. Here is more background...the beer is in the fermenter only 7 days. Have not used Irish Moss yet but that was suggested to me by my son. Actually this weekend I am at my brother in laws and he still had a few bottles from my second batch ( 3 months ago) and the beer was clear. Lacked a bit of carbonation however the clarity and taste was great. So I think my biggest problem is I rush the process
I'm so impatient, I can sympathize with this. However, I find that if I time my brews so that I'm too busy to bottle for at least 3 weeks, it forces me to sit back and let the yeasties work. Everything seems to clear up after those time periods
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