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Old 11-10-2005, 06:57 AM   #1
rewster451
 
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Oct 2005
columbia, MO
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My roommate and I noticed that the ginger chocolate porter had stopped fermenting. We went out for dinner, still no activity. We could tell because the airlock water level was the same on the inside as it was on the outside.
So we started sanitizing and cleaning bottles. We got about ready to start boiling the sugar, and lo and behold, the airlock was showing activity!

Is this just because we moved it, stirring things around? Should we postpone the bottle? I'm excited to have something to do, and I'm kind of bummed now that I might not be able to bottle tonight.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-10-2005, 07:14 AM   #2
ScottT
 
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Aug 2005
Hurst, Tx
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Even at 70 degrees and 1 atmosphere of pressure, the brew will hold some natural carbonation. Agitation does cause it to release some co2.
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Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

 
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Old 11-10-2005, 07:16 AM   #3
rewster451
 
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Oct 2005
columbia, MO
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I'm going ahead with it. I'll let you know when I get a F.G., and how the sample tastes.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-10-2005, 09:42 AM   #4
rewster451
 
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Oct 2005
columbia, MO
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The F.G. was 1.019. I know that's high. But it doesn't seem like there's any way that it would only go down four points in a week. Also, although we didn't get an original gravity on this one, I'm pretty sure it's high, because we didn't use as much water. The total quantity after brewing was less than 4.5 gallons. We didn't take a gravity because we couldn't figure out how once it was in the carboy. Now we know to take a sample.
__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-10-2005, 03:23 PM   #5
DeRoux's Broux
 
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Nov 2004
Beaumont, Texas
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your good to go! bottle, carb, then enjoy!
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DeRoux's Broux

 
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Old 11-10-2005, 10:54 PM   #6
AHammer16
 
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Put a couple aside for 2 months and then see what it tastes like. I think you will be suprised with the change.

 
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