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Old 07-09-2012, 05:50 PM   #11
Jun 2010
Hagerstown, Maryland
Posts: 262
Liked 9 Times on 9 Posts

As I'm reading this first post, I'm thinking,

"3 weeks at 70 degrees minimum to carb up, that's what Revvy says. Hmm, isn't Revvy always telling the story about his Belgian Strong that took 3 months?"

Then I get to the third post...

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Old 07-09-2012, 06:06 PM   #12
Jul 2011
New Bern, NC
Posts: 2,249
Liked 308 Times on 264 Posts

Originally Posted by goblinbrewer View Post
It was my girlfriends older sister who does a bit of home brewing herself. Thanks every one! I didn't even .know there was a specific amount of suger needed for carbing up! I always just used a small suger spoon in each bottle! Will defiantly be carbing up properly next time!
If you're using about a teaspoon of cane sugar per 12 oz bottle, you might have bottle bombs - could be hazardous. I'd like to hear some other opinions, but I would release the pressure in the bottles, wait for the priming sugar to ferment, and then re-prime in the bottles with the right amount of sugar. Some of the old guidelines called for 1/2 level teaspoon per 12 oz bottle.

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Old 07-09-2012, 08:37 PM   #13
Oct 2011
San Diego, California
Posts: 41
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3-4 weeks before it's ready is a good rule of thumb.

But it's beer already. And it's your beer. And you'll learn by experimenting. Don't be afraid to chill and open some early to see how the process goes. Sure, you'll go through the beer faster, but why is that a problem?

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Old 07-09-2012, 10:36 PM   #14
Jan 2012
Key West, Florida
Posts: 6,171
Liked 751 Times on 579 Posts

Save yourself a lot of hassle in the future and just prime the whole batch in the bottling bucket. Its usually a 1/2 cup(4oz) of sugar give or take a quarter oz.
EAC - 5/2/14

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