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Old 01-10-2013, 07:26 PM   #11
Garrett
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Jan 2011
Fullerton, CA
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Quote:
Originally Posted by masterosouffle View Post
What type of bottles did you use? Belgian beers are often bottled in stronger glass
i used a mix of american craft beer bottles.


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Old 01-10-2013, 08:30 PM   #12
JeepDiver
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Apr 2009
Highlands Ranch, CO
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Quote:
Originally Posted by Garrett View Post
I used WLP670 American Farmhouse Blend. FG was 1.012 and held solid for two weeks that way. ill go ahead and put them in a tub.
That yeast has Brett which takes a long while to finish, and depending on your original OG, it could go a bit lower than 1.012. Quick search showed people going to 1.008 Hard to tell for sure, but I'm guessing your priming sugar restarted it and it is dropping lower than you think, thus causing bottle bombs. Also the beer will probably change while in the bottle with the brett, so the taste could be a lot different by the time it is judged.



 
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Old 01-10-2013, 09:44 PM   #13
Garrett
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Jan 2011
Fullerton, CA
Posts: 258
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Quote:
Originally Posted by JeepDiver View Post
That yeast has Brett which takes a long while to finish, and depending on your original OG, it could go a bit lower than 1.012. Quick search showed people going to 1.008 Hard to tell for sure, but I'm guessing your priming sugar restarted it and it is dropping lower than you think, thus causing bottle bombs. Also the beer will probably change while in the bottle with the brett, so the taste could be a lot different by the time it is judged.
Interesting, i guess ill put half int he tub and the half in the fridge and see what happens.
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Old 01-11-2013, 02:08 AM   #14
harrymanback92
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Jan 2012
san mateo, ca
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I think your bottles will most likely explode/be over carbonated. Brett can eat a lot of sugars yeast can't, so it wasn't really don't fermenting. Also, you didn't use champagne bottles so your bottles aren't necessarily ready for that level of carbonation.

I'd stick them in the fridge and drink it all young, and personally, I wouldn't submit it to a contest.

Also, be sure to sanitize the **** out if your fermenters. Brett(brettanomyces) is one helluva yeast, it's a survivor, it could cause you problems in the future
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Old 01-11-2013, 08:01 AM   #15
Garrett
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Jan 2011
Fullerton, CA
Posts: 258
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Quote:
Originally Posted by harrymanback92 View Post
I think your bottles will most likely explode/be over carbonated. Brett can eat a lot of sugars yeast can't, so it wasn't really don't fermenting. Also, you didn't use champagne bottles so your bottles aren't necessarily ready for that level of carbonation.

I'd stick them in the fridge and drink it all young, and personally, I wouldn't submit it to a contest.

Also, be sure to sanitize the **** out if your fermenters. Brett(brettanomyces) is one helluva yeast, it's a survivor, it could cause you problems in the future
yeah i guess we will see what happens. i currently have half the bottles refrigerated and the rest in a container. i just had a bottle tonight, its honestly amazing. The taste/carb is wonderful.
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Old 01-11-2013, 04:16 PM   #16
harrymanback92
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Jan 2012
san mateo, ca
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Yeah Brett is pretty awesome for bottle conditioning, try Orval. To me it's like one of those snake fireworks, the head just oozes out into this awesome clumpy frothy lacy head.


Bet the beers great, just be careful.


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