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Old 03-06-2013, 10:03 PM   #21
beergolf
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Jan 2011
collingswood, nj
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Quote:
Oh and whats does "carb" mean? sorry real new at this.
Carb is short for carbonation. When you add the priming sugar the yeast in the brew eats the sugar and produces CO2. It take a while for this to happen and then absorb into the beer. That is why it. is. recommended to keep the bottles at 70 degrees for 3 weeks.

Don't worry about warming them up. Bring them in and let the yeast do it's job.

 
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Old 03-06-2013, 11:07 PM   #22
catfishunter
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Feb 2013
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oh ok ya i will do that then. Thanks

 
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Old 03-08-2013, 09:17 PM   #23
catfishunter
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Feb 2013
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ok so i had them inside now for a few days. I bottled a few in clear bottles so i can see what's going on. There are clumps of stuff that have formed inside and are floating around. Any idea what it is?

 
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Old 03-10-2013, 05:31 AM   #24
catfishunter
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Feb 2013
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Just want to thank y'all for the advice. I opened one up this weekend and there was a huge improvement. It actually tastes like beer! and not too bad of one either.

 
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Old 03-11-2013, 05:16 AM   #25
EmmaC
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Jul 2011
Sunnyvale, CA
Posts: 13


Excellent news! Some beers just need a little time to think about what they've done and decide to behave themselves.

 
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