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Messages - reaviate

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Kegging and Bottling / Delayed bottling after adding priming sugar
« on: April 25, 2011, 04:22:09 PM »
We had plans to bottle our beer over the weekend, but something urgent came up & we had to postpone part of the process.  We racked to another carboy & added the appropriate priming sugar, but had to stop there.  So, in our infinite wisdom we put the carboy in the fridge (40 deg F) to hopefully prevent fermentation, and plan to bottle in a couple of days.  My thought is the Abbey style yeast (Wyeast 1214) will go dormant, until we bottle & let them sit at room temp. to condition.  It will be about 5 days from the time we added the sugar, and it sitting in the fridge before bottling.
Don't know how relevant, but OG 1.062, FG 1.008.

Is this a safe plan?  Or, is it safer to warm it back up, re-ferment, add sugar again, then bottle?  Thanks for help.

We're brewing a batch of C. Papazian's Holiday Cheer which calls for a stick of cinnamon & orange peels among other things.  Anyone have experience with this recipe or a general recomendation when it comes to spices, fruit etc. in primary?  They're added in the last 10 minutes of the boil, but I'm wondering if that's enough to impart flavors, and if it would be too much to leave in the primary.  Thanks.

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