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Old 04-01-2013, 06:34 PM   #1
penabrewchef
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I know this is a subjective question based on temp/ size of bottle/ ABV and other factors, but I was curious for a guideline. I have a 7% imperial red that I left in primary for two weeks then racked I a secondary for two weeks with bourbon soaked chips. I'm thinking that the 12 oz bottles should take about 3 weeks and the bombers a little longer. I plan I. Popping one a week just to see how it's coming along. What do you guys think?



 
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Old 04-01-2013, 06:36 PM   #2
ktblunden
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The standard that gets thrown around here is 3 weeks at 70 degrees. Any colder than that and it will take longer. Some higher gravity beers take longer. Basically use 3 weeks as a minimum.



 
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Old 04-01-2013, 06:38 PM   #3
pkrath84
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check this out http://www.homebrewtalk.com/f35/bott...2/#post1030387

One of the members of the forum made a video to show the progress over the 3 weeks. I emulated this myself when I started brewing. It holds true and is pretty cool to see.

 
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Old 04-01-2013, 07:47 PM   #4
jwsquared
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I use priming sugar (sucrose) and 2 weeks at 68 Deg F always works for me. in truth, I suspect it's done in one week, but I always give it two.

 
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Old 04-01-2013, 08:02 PM   #5
homebrewdad
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I wouldn't think of opening a 7% ABV beer in less than three weeks... and I'll be surprised if it doesn't improve a bit with a little age.

But then again, I'm a card-carrying anti-hurry guy.
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Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

 
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Old 04-02-2013, 03:47 AM   #6
penabrewchef
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Thanks for the input. This is my first batch an I plan to be as patient as is necessary to get it right. I want to pop one bottle a week just to see the progression if carbonation. But three weeks is definitely where I'll be aiming.

 
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Old 04-03-2013, 06:52 AM   #7
penabrewchef
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Popped one bottle after 8 days. Small hiss no gushing, very small 1/4 " head. Still needs to carb up a bit but it definitely tastes great. Overall, damn I made good beer. Imperial red with a nice oak and bourbon finish. Man, I should have started brewing sooner.

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Old 04-03-2013, 12:00 PM   #8
matt2778
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I usually wait three except for my overly hopped ipas, which ill sample as early as ten days. The highly hopped beers seem to carb faster and I like to get drinking them before the aroma fades.



 
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