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NTOLERANCE

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I am ready to transfer my brew from the fermenting pail to another pail to mix with my sugar, then bottle.

Should I siphon the brew into the second pail and then immediatly intot he bottles, cap and then condition?

How long should/can it be in the pail?

Thanks, Doc.
 

Poindexter

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I used to hurry the bottling process. Then I read somewhere that if you wait a little the yeast will start in on the priming sugar. Then set your caps on as you go, but wait to crimp them.

The idea was that you were letting the yeast make CO2, which puched O2 out of from under the caps before you crimp them down.

I did that for a few batches, then I bought kegs.

I know spending two or three hours on the bottling process doesn't hurt anything, but I couldn't tell a difference either.

RDWHAHB.
 
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