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Old 04-10-2012, 07:06 PM   #1
brewhokie
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Dec 2010
Seattle, Washington
Posts: 87
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After waiting 4 weeks for my Belgian triple to ferment, I did my normal bottling routine. Added corn sugar and primed to reach 3 volume carbonation. Managed to let it sit another month before I tried a bottle. I thought it might be a little harsh still, but I wanted to see how it was progressing.

I cracked the lid and had absolutely no pop, uh-oh. Tasted it and it was sweet with no carbonation. It was way more cloying than I expected, so I took an gravity reading for kicks and grins, and my FG had jumped back up! Seriously confused, opened another bottle same exact thing.

At this point I'm really bummed, and start back tracking my bottling process (I haven't bottled since then, its been a slow brewing month). I bought a new bag of priming sugar for the brew and found that sitting on my brew cart, but it was unopened. Right next to it was an opened bag of lactose with 3 volumes worth of priming sugar missing from it. I forgot I bought lactose for a milk stout, and apparently didn't check the label carefully if at all. Although in my defense they are pretty similar looking:




Check those labels carefully unless you want a belgian milk tripple with an FG of 1.029. I'm going to dump the bottles in a bucket, prime with corn sugar this time, and pitch some Nottingham to get it to a somewhat carbonated beer.



 
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Old 04-10-2012, 07:15 PM   #2

You're not an idiot, you're a creative genius! You've brewed the world's first cream tripple - well done!!



 
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Old 04-10-2012, 07:38 PM   #3
iijakii
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Jun 2010
Portland-ish, OR
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Don't do that! I'd try using those Cooper carb drops or something. Dumping them all into a bucket is just going to make it blegh.

 
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Old 04-10-2012, 08:46 PM   #4
brewhokie
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Dec 2010
Seattle, Washington
Posts: 87
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Quote:
Originally Posted by iijakii View Post
Don't do that! I'd try using those Cooper carb drops or something. Dumping them all into a bucket is just going to make it blegh.
Oxidation I'm guessing? My concern is if the yeast is viable after sitting pretty dormant for a month in 9.5% beer.

 
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Old 04-10-2012, 08:56 PM   #5
maffewl
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Jan 2011
Auburn, Alabama
Posts: 1,087
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Quote:
Originally Posted by brewhokie View Post
Oxidation I'm guessing? My concern is if the yeast is viable after sitting pretty dormant for a month in 9.5% beer.
They should be fine... I agree with the carb drops method.
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Old 06-30-2012, 03:21 PM   #6
steviesteve31
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Jan 2012
Norfolk, virginia
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So what did it taste like after you got it to carb?



 
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