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Old 01-03-2008, 09:34 PM   #11
5 Is Not Enough
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Oct 2007
Erie, PA
Posts: 463
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Quote:
Originally Posted by BierMuncher
Strict discipline would suggest:

3 weeks at 70 degrees. No shorter...no cooler.

2-3 minimum days at chilled serving temp.

Of course, strict discipline was never my middle name...
Ooops,
I usually just pull one out of the cupboard in my basement and straight to a glass. I don't often refrigerate my brew... Now that you mention it though, some of my beers do seem under-carbed !?!?



 
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Old 01-04-2008, 02:12 AM   #12
Skins_Brew
 
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Dec 2007
Silver Spring, MD.
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Yea its going to be hard not to drink em. I can honestly say i plan to drink one at the one week mark, and then again at the two week mark because i am new to this stuff and would like to get a feel for the different stages. After that, being in the Navy i have a 2 week 'business trip' i have to go on so that should give those beers plenty of time mellow out. This 'business trip' can definitely work for my brewing though. Tomorrow i am going to whip up another batch and try to get it bottled before i leave and (hopefully) get another batch in the fermenter (or possibly secondary) right before i leave. I dunno, depends on how fast the next batch can ferment and how soon the carboy gets here i suppose.
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Old 01-04-2008, 02:35 AM   #13
cowgo
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Nov 2007
Kansas
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Quote:
Originally Posted by rabidgerbil
As others have said, your beer should be done, and you should be fine. If your final gravity is at or below where the recipe said it should be, then you are fine.

As to the question of bottle bombs, look at this video and you will see that bottle bombs are named so for a reason. I remember one video that showed bottle glass stuck into the sheet rock, but I can't seem to find that one at the moment.

[YOUTUBE]EqmN1cZ9sG4[/YOUTUBE]
Video says No longer available!
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