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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: 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
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
-
miguelito - Brewing Master
- Posts: 112
- 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:
Czech Pilsner (NB All-grain kit)
8oz IPA (Cascade)
Secondary:
Imperial Stout
On Tap:
Blonde2 (Keg hopped)
Blonde1 (Boring Blonde, working on "clean" beer)
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)
-
curlyfat - Brewing Master
- Posts: 369
- Joined: Thu Nov 01, 2007 6:47 am
- Location: Casper, WY
17 posts • Page 2 of 2 • 1, 2
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