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Old 07-03-2008, 07:16 PM   #1
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Anyone ever try to bottle brew without additon of sugar?
I guess you would have to know exactly when to bottle so that there is enough residual fermentable sugar in your brew to get it just right.
Probably to hard for the home brewer to do.
What do you think?

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Old 07-03-2008, 07:47 PM   #2
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Why risk flat beer? Just add the sugar.

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Old 07-03-2008, 07:51 PM   #3
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I did this with a tast batch of cider. I added regular table sugar to bring the ABV up . Well the juice fermented out in a week then it slowed down. I fermented and bottled in the same growler. The carbonation was light but very very small bubbles.
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Old 07-03-2008, 07:53 PM   #4
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Don't want to add sugar? Look up krausening.

Primary/Secondary: #129 Northern English Brown
Kegged: #127 American Amber, #128 Stone IPA clone
Planned: London ESB, IPA

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Old 07-03-2008, 08:03 PM   #5
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It would just be like cask conditioning. If you use a program like beer smith, it'll tell you about what your finally gravity should be. So just bottle at like 85% finished.

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