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Boiling Priming Sugar

Kegging and bottling discussion

Re: Boiling Priming Sugar

Postby 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?
Primary: Nada
Secondary: Nada
Bottled: Apfelwein
On Tap: Anchor Liberty Clone, Irish Red Ale, Cigar City Jai Alai IPA (commercial guest tap), American Amber Ale
Coming Soon: Cream Ale, Dopplebock, English Pale Ale
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miguelito
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Re: Boiling Priming Sugar

Postby 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:
Czech Pilsner (NB All-grain kit)
8oz IPA (Cascade)

Secondary:
Imperial Stout

On Tap:
Blonde2 (Keg hopped)
Blonde1 (Boring Blonde, working on "clean" beer)
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