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Old 11-26-2012, 03:47 AM   #1
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Default Progress that comes with questions.

Been a year for me and finally made a beer tat didn't suck. A British best bitter.

After three weeks in primary and secondary I bottled. A month later it finally carbonated tasted alright but really hazy. That was in September. That same batch today is clear as a bell and tastes great. Seems like a long ageing process. Is this common?

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Old 11-26-2012, 04:32 AM   #2
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It all depends on what, if any fining agents you used, how fast you brought the wort to fermentation temp, the type of beer and other factors. Most of my beers tend to clear out after kegged and in the fridge for a week or more.
My Blog: Ales, Tales and Plastic Brew Pales
Fermenting: Blumpkin Pumpkin
Kegged: Concussion Red
Upcoming Brews:Moneypenny IPA, Chocolate Oatmeal Stout (w/cherry)
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