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Old 12-05-2012, 04:23 PM   #11
freisste
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Quote:
Originally Posted by freisste
When you start to drink it, try to keep inundated the possibility that it is oxidized and try to taste cardboard.
Sorry...Damn iPhone. Try to "keep in mind" the idea of cardboard and try to taste it. I doubt you oxidized and I doubt you will taste anything. Even if you do, it is nothing you can change now. I'm sure it will be good. Don't worry.

 
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Old 12-05-2012, 04:31 PM   #12
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If you just stirred.. no problem.. that's the way to get the sugar mixed in well with the wort. Doesn't take a lot of stirring.. bringing the spoon up from the bottom to the top a few times usually works quite well. Splashing vigorously to cause bubbling/frothing is a no no
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Old 12-05-2012, 04:56 PM   #13
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I would be more worried that the sugar didn't dissolve completely which would cause the beer to be undercarbonated. Or because you didn't boil and sanitize the sugar you may have introduced an infection into the beer. An infection is probably unlikely though, so I wouldn't worry too much.

 
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Old 12-05-2012, 05:47 PM   #14
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Doesn't have to boil.. just get it over ~170*. Sugar is very visible in the bottom of a pot. Anything undissolved is pretty plain. Also, sugar goes into solution pretty easily.. even in cold water... so, the dissolve issue is about moot. Temperature up to pre boil is more than enough.
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Old 12-05-2012, 06:56 PM   #15
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Quote:
Originally Posted by Iron_Clad View Post
On a similar note. I have been looking for the answer to this but can't seem to find it. I bottled about two weeks ago and I realized yesterday that I was a knucklehead and just dumped the priming sugar into the bottling bucket, transferred the beer, stirred, then bottled (Whoops!). So, the obvious question is how screwed is my beer?
Maybe I read the post wrong but it sounded like he just racked on top of dry sugar, stirred, then bottled. No heat involved. I'm not sure how easily sugar dissolves in room temperature beer and it would be hard to see if it was fully dissolved or not through the beer (especially a dark beer). That being said, it was a small amount of sugar compared to the large volume of beer, so it was probably fine.

 
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Old 12-05-2012, 07:39 PM   #16
Iron_Clad
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You would be correct. Dry sugar directly in the bottling bucket.

 
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Old 12-05-2012, 07:42 PM   #17
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But to be fair, I have not fully boiled the sugar either. Seems like bottling issues are a recurring theme. That's why I just got a legging system.

 
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Old 12-05-2012, 07:57 PM   #18
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Quote:
Originally Posted by Iron_Clad View Post
But to be fair, I have not fully boiled the sugar either. Seems like bottling issues are a recurring theme. That's why I just got a legging system.
Bottling issues are NOT a theme, bottling is a foolproof process, if you follow a few simple procedures, properly. The reoccurring theme on here tends to be simple impatience.
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Old 12-05-2012, 08:17 PM   #19
Iron_Clad
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I guess I should have been more clear. It has been a reoccurring theme for me. As in, I have jacked this up more than once.

 
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Old 12-05-2012, 08:20 PM   #20
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Quote:
Originally Posted by Iron_Clad View Post
I guess I should have been more clear. It has been a reoccurring theme for me. As in, I have jacked this up more than once.
Read Revvy's bottling guide if you haven't yet. Works a treat for me. Thank you, Revvy!

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