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Old 19-01-2017, 09:27 AM   #721
terrym
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Originally Posted by Gazaman View Post
After my first brew I have learned that patience is definitely required and everything is to be handled carefully as I had a LOT of yeast in my bottles of YAIPA.
Now, I've just put my second brew on and I'm determined not to have the same problems this time round.
After going in to my local HBS and tasting various brews, I decided on:-http://www.lovebrewing.co.uk/sierra/
Looks like you are on your way again, with a few tweaks.
There are no forum reviews of the Lovebrewing kit you are doing as far I can see. Why not start one in the forum kit review section......
http://www.thehomebrewforum.co.uk/forumdisplay.php?f=37
You could start with telling us what you have decided to do and how it all looks as you progress. Others will be interested especially as this range of kits is currently on offer and free delivery is much better than other online places (free on orders over �£46). And, of course, you can still ask questions in the new thread


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Old 19-01-2017, 09:28 AM   #722
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@Gazaman You need yeast to carbonate the beer so surely it is counter productive to try to get the yeast to drop out before priming it?

The other concern is you have now indicated 7 days of hopping vs 2 in the instructions. I'd imagine that will definitely lead to a sharp pungent taste.

Have mine fermenting at moment so playing close attention here


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Old 19-01-2017, 11:28 AM   #723
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ALL the yeast won't drop out..I dry hopped mine for 6 days,aimed for 5 but had a delay. ..it's absolutely fine...well more than fine..

Cheers

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Old 19-01-2017, 09:23 PM   #724
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I'm going to be butting mine into a pressure barrel in a few days time. The instructions say to store in a warm place. My hous is usually between 18-23°, would this be ok? And after a few weeks of that is it ok to go into the fridge, that's at 5°?

Thanks

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Old 19-01-2017, 09:29 PM   #725
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Originally Posted by terrym View Post
Looks like you are on your way again, with a few tweaks.
There are no forum reviews of the Lovebrewing kit you are doing as far I can see. Why not start one in the forum kit review section......
http://www.thehomebrewforum.co.uk/forumdisplay.php?f=37
You could start with telling us what you have decided to do and how it all looks as you progress. Others will be interested especially as this range of kits is currently on offer and free delivery is much better than other online places (free on orders over ��£46). And, of course, you can still ask questions in the new thread
Good idea mate
http://www.thehomebrewforum.co.uk/sh...963#post644963
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Old 20-01-2017, 12:57 AM   #726
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Originally Posted by dublin12 View Post
@Gazaman You need yeast to carbonate the beer so surely it is counter productive to try to get the yeast to drop out before priming it?

The other concern is you have now indicated 7 days of hopping vs 2 in the instructions. I'd imagine that will definitely lead to a sharp pungent taste.

Have mine fermenting at moment so playing close attention here
Hi, not on Youngsters AIPA, but I have brewed a St Peter's Ruby red, as is, no dry hopping etc. But I was ill over the last few weeks so couldn't get it bottled, ending up leaving it 3 weeks in primary FV. Added priming sugar to bottles. As I usually do. Will this carbonate even though I left it so long? Would leaving it in warm for over the usual 2 weeks help at all? Thanks
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Old 20-01-2017, 09:35 AM   #727
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Hi, not on Youngsters AIPA, but I have brewed a St Peter's Ruby red, as is, no dry hopping etc. But I was ill over the last few weeks so couldn't get it bottled, ending up leaving it 3 weeks in primary FV. Added priming sugar to bottles. As I usually do. Will this carbonate even though I left it so long? Would leaving it in warm for over the usual 2 weeks help at all? Thanks
It will be fine, keep them warm (ie fermenting temp for that yeast) for about 2 weeks and they will carbonate.
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Old 20-01-2017, 09:51 AM   #728
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Originally Posted by Javalian View Post
Hi, not on Youngsters AIPA, but I have brewed a St Peter's Ruby red, as is, no dry hopping etc. But I was ill over the last few weeks so couldn't get it bottled, ending up leaving it 3 weeks in primary FV. Added priming sugar to bottles. As I usually do. Will this carbonate even though I left it so long? Would leaving it in warm for over the usual 2 weeks help at all? Thanks
+1 on what dublin12 has said.
I have recently extended times before packaging my beer to minimise yeast carry over. My last brew has only got a dusting of settled yeast on the bottom the the bottles. Since I use PET bottles in the main I have noticed that it does take longer to carb up than when there is a noticeable amount of yeast in the bottle but it does eventually get there, although 2 weeks may not be enough. If you don't use PET you could open a bottle after the two weeks is up to see how things are progressing
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Old 20-01-2017, 06:53 PM   #729
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Terrym, thanks, if I open one after 2 weeks is that is as carved as it will be if I then put in cold? Or will continue to care up whilst in storage (unheated garage for me)
If I keep in warm for another, say 1 week are there any other consequences taste wise?
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Old 20-01-2017, 07:48 PM   #730
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Terrym, thanks, if I open one after 2 weeks is that is as carved as it will be if I then put in cold? Or will continue to care up whilst in storage (unheated garage for me)
If I keep in warm for another, say 1 week are there any other consequences taste wise?
Yeast will work on the priming sugar until it has consumed all it wants. If there is not a lot of yeast it will simply take longer to achieve the same level of carbonation that would have happened had there been more yeast, assuming the same carbing temperature. If you try your beer after two weeks in the warm and it has reached the level of carbing that you would expect, then that's it and so you can then start to condition it. If its not as carbed as you would expect then simply leave it longer. If its not finished and you move it to a cold place the yeast may then go dormant (say if its below about 12-14*C ish ) and you won't finish the carbing process, unless the yeast wakes up if the temperature increases.
My take on leaving it in the warm for longer is that it will not make any difference to the taste. Lots of homebrewers don't have a brewfridge and are only able to condition and store beer at ambient temperatures, which in the summer may well be equal to fermenting temperatures or even higher. And of course commercial bottled beer is not stored in refrigerated conditions.


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