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Old 10-11-2012, 04:09 PM   #21
sonofgrok
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Bottling today so its update time.
I want to start out by saying "Every new brewer should be mandated to first use an opaque ferm bucket instead of a carboy!" I made wort, pitched yeast, and when I opened it two weeks later... I found beer. No worrying about CO2 bubbles or krausen being "infections" and no wondering to myself "Should I throw this out?".

Ok so here is the bottling set up, the sanitized bottles (I am using 1 liter EZ Cap bottles because I like Chimay. Don't judge me.), and getting read to prime. Yes, I am using honey to prime DUN DUN DUNNNNNNN. Using super scientific calculations, I decided to use 1/2 cup honey and 1 and 1/2 cup boiling water (2 cups total priming goo).

A couple notes that went wrong already for other new brewers to avoid. I fermed in my bottling bucket because it was all that was available at the time. This meant I had to siphon it to another bucket to take it off the trub and then BACK to the cleaned bottling bucket prior to bottling. I have a high chance of oxidation thanks to this but was careful with transferring and sanitation so will hopefully be ok.
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Old 10-11-2012, 05:07 PM   #22
sonofgrok
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And here is the final product all bottled up. The beer tasted like... well flat beer. Which I understand is a good thing. I got 16 bottles (1 liter each) out of it. Next update when its time to open one!
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Old 10-11-2012, 05:49 PM   #23
BigGoat
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Well done! One thing to note, when using dry yeasts like us05 you don't need to aerate. I still do for good practice, but it isn't necessary.

 
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Old 10-11-2012, 06:07 PM   #24
SpookyAlmond
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I'm not sure why, sonofgrok, but everytime I read your posts in this thread it sounded like a cowboy in my head.

 
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Old 10-11-2012, 06:09 PM   #25
sonofgrok
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Quote:
Originally Posted by SpookyAlmond View Post
I'm not sure why, sonofgrok, but everytime I read your posts in this thread it sounded like a cowboy in my head.
Fair enough. I do live in the southwest and the man with no name is my avatar. In real life, I have a very benign, classic midwest lack of accent though
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Old 10-11-2012, 06:34 PM   #26
JohanMk1
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I wish this thread existed when I did my first brew.

While apparently written with the intent to amuse, the information is well presented and easily understood.

Thanks sonofgrok

Reason: presented didn't have the p

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Old 10-11-2012, 06:48 PM   #27
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Quote:
Originally Posted by BigGoat
Well done! One thing to note, when using dry yeasts like us05 you don't need to aerate. I still do for good practice, but it isn't necessary.
You always need vigaspooneration!

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Old 10-21-2012, 01:09 AM   #28
sonofgrok
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Final update time. It has been 9 days since bottling. Time to crack open a homebrew. The (rather intelligent) suggestion from Revvy is to allow 3 weeks at 70 degrees for a brew to carb. My FG was a little high when I bottled and I have been nervous about bottlebombs and I have also been itching for a brew so I decided to crack one now.

Here we go...
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Old 10-21-2012, 01:11 AM   #29
sonofgrok
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Whew... nice pop at opening. Rich dark color. Nice, slightly dark head. Unexpected chocolaty aroma. Bubbles coming up out of solution which is unexpected because only carbed for 9 days and refrigerated for 7 hours...
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Old 10-21-2012, 01:14 AM   #30
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Tasting. Absolutely delicious. Better than any other stout I have had in recent memory. Thanks for the help with the recipe Yooper! Nice and bubbly... almost TOO bubbly (Oh crap *Runs and cold crashes the rest of the bottles*). Chocolaty tones despite no use of chocolate. Good and malty but not too malty. Just enough bitterness. And dark... so dark...

Its a beautiful thing...
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