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Old 01-07-2013, 03:42 AM   #1
grumpyn55
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Jul 2012
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Just revived a dark cherry stout extract kit from northern directions say to ferment for 1-2 weeks secondary for 2-4 weeks and bottle condishin for 1-2 weeks Is this because it it a stout or just old school ? Currently fermenting 3 weeks then bottle for 2 weeks which is correct Thanks in advance

 
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Old 01-07-2013, 04:01 AM   #2
Ogri
 
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Three weeks in the primary fermentor and then a minimum of three weeks, @ around 70F, in bottles for carbonation is a good number to aim for. It can take longer for higher gravity beers to carb up so don't take three weeks as being the magic number that'll see every brew perfectly carbed and ready to drink. Then, of course, different beers will start to reach their peak condition at varying amounts of time in the bottle (conditioning) depending on how complex or high gravity/ABV they are.

Also, unless you're actually racking onto dark cherries in secondary, there's no real need for risking the chances of oxidation or infection that can happen when transferring to a secondary vessel.

 
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Old 01-07-2013, 04:13 AM   #3
grumpyn55
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Thanks kit came with cherry extract to add at bottleing

 
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Old 01-07-2013, 04:19 AM   #4
Ogri
 
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Quote:
Originally Posted by grumpyn55 View Post
Thanks kit came with cherry extract to add at bottleing

I'd imagine you could incorporate the cherry extract with your priming sugar solution and add that to the bottling bucket then rack your beer on top of that. Do the instructions say anything about using less than the standard amount (somewhere around 4-5 Oz per 5 gallons of beer) of priming sugar due to the sugar in the cherry extract??

 
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Old 01-07-2013, 04:45 AM   #5
grumpyn55
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Yes the instructions said to add with the priming sugar to taste

 
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Old 01-07-2013, 04:45 AM   #6
philjohnwilliams
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Am I the only one who saw the thread title as NUDE fermentation?

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Old 01-07-2013, 07:36 AM   #7
Ogri
 
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Quote:
Originally Posted by philjohnwilliams View Post
Am I the only one who saw the thread title as NUDE fermentation?
Sounds like a precursor to a yeast infection

 
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