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Old 12-10-2005, 08:57 PM   #11
rewster451
 
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Oct 2005
columbia, MO
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I can't believe this. Three weeks after the yeast was pitched and it's still bubbling. Slowly. Very, very slowly, but it's bubbling. It's like one bubble every half hour. I'm very excited about this. The trub is settling, the alcohol % is growing, and the flavor is mellowing. You guys were definitely right when you said this was going to take a long time.


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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 01-06-2006, 02:48 AM   #12
rewster451
 
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Oct 2005
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Well, just in the last two weeks this beer stopped showing signs of activity all together. I pitched the champagne yeast when it first started slowing down. It never picked back up again at an enormous rate, but that's to be expected.
I have to admit that I'm getting impatient. I really want to bottle this sucker. Someone please tell me why I should let it settle for four more months. Please. I need the encouragement.

As to why I pitched champagne yeast so early: 1)I wanted to make sure that all fermentables were fermented before bottling 2)I wanted to let it settle out to keep it from having that winey taste.

If nothing else, would it hurt to rack it to tertiary, just so I can do something with it and sample a little tiny taste of it?


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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 01-06-2006, 03:02 AM   #13
El Pistolero
 
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May 2005
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Take a sample for testing and drinking...that'll give you something to do. Meanwhile, brew something else.
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Old 01-06-2006, 07:55 AM   #14
rewster451
 
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Oct 2005
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Thank you El P.
__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 01-06-2006, 02:27 PM   #15
DeRoux's Broux
 
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i agree with EP. rack again, sample, and get another brew going.
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Old 01-06-2006, 02:42 PM   #16
Catfish
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Use a teriary, but make sure to be super clean in the transfer. I really think you should leave it in the tertiary for another three or four months. If all your yeast dies off, so be it, there will be no new fermentables when you re-re-pitch in April or May.



 
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