Tue Jul 25, 2006 7:57 am

Go ahead and take a gravity reading now. That will let you know where your at. Let us know that and we can help you with what to do next.

Travis
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Lufah
 
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Tue Jul 25, 2006 3:39 pm

The bubbles from primary could have been co2 coming out of solution. My guess is that your beer is done and you have nothing to worry about. But I've been know for being wrong...
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Lars
 
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Wed Jul 26, 2006 3:13 pm

Lufah wrote:Go ahead and take a gravity reading now. That will let you know where your at. Let us know that and we can help you with what to do next.

Travis


Alright, just took the dry hops out and took a gravity reading of 1.014 (OG was 1.057).

That seems pretty good to me, comes to 4.42 %ABV. What say ye?


*Oh, and by the way I just noticed I posted this under all-grain even though this is a partial mash... oops, sorry. Move it if you like.
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Techie101
 
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Wed Jul 26, 2006 6:12 pm

You should be alright. Might be a little sweet, but shouldn't be to bad.

Travis

PS.....I'll move the thread over.
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Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
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Lufah
 
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Thu Jul 27, 2006 3:54 am

have you got activity back now the hop bag is out? might still come down a couple of points.
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kegged- one ordinary bitter
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brewsters millionths
 
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Thu Jul 27, 2006 11:56 am

brewsters millionths wrote:have you got activity back now the hop bag is out? might still come down a couple of points.


Nope, still not bubbling at all. I think I'm going to give it until this weekend and just bottle it up and see how it tastes.
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Techie101
 
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Thu Jul 27, 2006 12:20 pm

bet it will turn out great. let us know.
kegged-one light summer ale
kegged- one ordinary bitter
bottled- celebration ale
fermenting- ordinary bitter
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brewsters millionths
 
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Thu Jul 27, 2006 4:42 pm

When you rack, you lose Co2 out of the beer. It does take the yeast a bit to saturate the beer again.

Another side note: The beer primarily ferments off of the yeast that is suspended, not that that has settled.
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