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Boiling Priming Sugar
17 posts • Page 2 of 2 • 1, 2
Re: Boiling Priming Sugar
by miguelito » Wed Jul 29, 2009 11:32 pm
Excellent information guys! I appreciate the feedback.
What are your thoughts on bottle conditioning in my mini fridge (around 60F)? Or should I continue to let sit in dark closet (around 75F)? If any off flavors have occurred, does it happen in fermenter only or can they form during bottling/carbonation stage?
What are your thoughts on bottle conditioning in my mini fridge (around 60F)? Or should I continue to let sit in dark closet (around 75F)? If any off flavors have occurred, does it happen in fermenter only or can they form during bottling/carbonation stage?
Primary: Belgian Saison
Secondary: Dry Stout, Tepache, Berliner Weisse
Bottled: Old Ale, Oak Aged Old Ale
On Tap: Dopplebock, Apple/Cherry Cider, American Pale Ale
Coming Soon: Cascadian Dark Ale, Mead
Secondary: Dry Stout, Tepache, Berliner Weisse
Bottled: Old Ale, Oak Aged Old Ale
On Tap: Dopplebock, Apple/Cherry Cider, American Pale Ale
Coming Soon: Cascadian Dark Ale, Mead
-
miguelito - Brewing Master
- Posts: 119
- Joined: Sun Jun 07, 2009 10:44 pm
- Location: Tampa, FL
Re: Boiling Priming Sugar
by curlyfat » Thu Jul 30, 2009 12:36 am
As long as they're done carbonating, some long cold conditioning can improve any beer. It helps it clear up over time as well!
___________________________________
Primary:
Amber Kolsch (yep, that's right!)
Oatmeal Stout
On Tap:
1. Honey-Heffe-Weizen
2. >empty tap!<
3. >empty tap!<
4. Green Eyed Blonde
Primary:
Amber Kolsch (yep, that's right!)
Oatmeal Stout
On Tap:
1. Honey-Heffe-Weizen
2. >empty tap!<
3. >empty tap!<
4. Green Eyed Blonde
-
curlyfat - Brewing Master
- Posts: 442
- Joined: Thu Nov 01, 2007 6:47 am
- Location: Casper, WY
17 posts • Page 2 of 2 • 1, 2
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