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Old 09-27-2012, 04:00 PM   #21
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It does. Thanks for clearing that up.

Clearing - ha!


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Old 09-28-2012, 03:49 AM   #22
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Yep-
Use the temp you did the majority of ferment with. Honestly I just do 0.75-1oz per gallon that I'm bottling and it's all good.

Making The bottles cold is like cold crashing, but if you do it in the fermentor too you just double clarified your beer. It helps a lot.


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Old 09-30-2012, 12:14 PM   #23
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I think I'm going to try to bottle my second batch today. I've had the fermenting bucket cold crashing in my freezer at 40*F since Thursday night. When I get ready to bottle, could I add the beer straight from the freezer to the bottling bucket or does the beer need to warm to room temp first before transferring?
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Old 09-30-2012, 01:50 PM   #24
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Quote:
Originally Posted by Obliviousbrew View Post
When calculating priming sugar you need to have an idea of how much co2 there is still in solution thatīs why calculator will ask you about temperature, you have to use the highest temperature of your beer before bottling, letīs say that you fermented at 69F and then cold crash, the temperature that you have to use itīs 69F then, if you let it sit warmer after fermentation an before cold crash, lets say at 75, then you have to use 75.
Hope this helps
Guess I've been doing this wrong for a while now, calculating based on temp @ the time of bottling.

Don't think it made a huge difference but every little bit helps on the hunt for quality beers
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Old 09-30-2012, 02:08 PM   #25
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Quote:
Originally Posted by Yesfan View Post
I think I'm going to try to bottle my second batch today. I've had the fermenting bucket cold crashing in my freezer at 40*F since Thursday night. When I get ready to bottle, could I add the beer straight from the freezer to the bottling bucket or does the beer need to warm to room temp first before transferring?
Beer doesnīt need to be at room temp bottling cold itīs allrigth
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Old 09-30-2012, 02:12 PM   #26
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Quote:
Originally Posted by Obliviousbrew View Post
Beer doesnīt need to be at room temp bottling cold itīs allrigth
Thanks brother!


Looks like I'm bottling today.
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Old 09-30-2012, 02:30 PM   #27
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Thanks brother!


Looks like I'm bottling today.
Have fun bottling! I use to hate it when I started but after batch #10 it got really easy and I now enjoy bottling as much as I do brewing.
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Old 11-17-2012, 03:18 AM   #28
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My beer's been in the primary for about 4 weeks. If I keg at 35 degrees and leave the keg in the fridge for 3 weeks is that the same thing as cold crashing?
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Old 11-17-2012, 08:45 AM   #29
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Quote:
Originally Posted by lhommedieu View Post
My beer's been in the primary for about 4 weeks. If I keg at 35 degrees and leave the keg in the fridge for 3 weeks is that the same thing as cold crashing?
Cold crash in primary/secondary has an advantage since yeast will drop on bottom of fermentor's and you will siphon clearer beer in keg/bottle.
Cold crashing in keg is similar with the exception that yeast will fall on bottom of the and 1st pint or so will probably be turbid, but after that it will get clear.


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