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A little shaking is no problem at all, as others have mentioned it might even help the process along. At 2.5 days after bottling the yeast should be active, cloudy, and maybe even making a bit of foam on their own. There probably won't even be yeast on the bottom of the bottle yet, so you can handle them quite casually. The thing to watch out for are big ...


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I'm assuming glass bottles with appropriate head-room and that your porter has an average alcohol pretty near the maximum tolerance of the yeast you used. If those assumptions are reasonable and if you've used an appropriate amount of priming sugar, then you are probably okay at 2.5 days. The risks are two-fold, vibration and heat. I would suggest that ...


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Five gallons worth of priming sugar going into four gallons of beer is most likely your problem. The possibility of inadequately stirring it into the beer before bottling (surprisingly not all that uncommon for beginners) may exasperate the problem to the point of bottle bombs. If over-carbonation is a common problem for several of your bottles, you may ...


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To answer your question, yes, you did the right thing. The residual yeast in solution that were eating the priming sugar and producing CO2 will go dormant when it gets cold. Putting the beer in the fridge simply stopped any more natural carbonating so you can drink them at any point now. Did you thoroughly mix the priming sugar into the wort or did you ...


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I have faced this issue when making soda. What I did, that seemed to work, was mix everything, including all sweetener/fermentable and all yeast, and place into a bottle (I was using a 2-liter plastic bottle). I let it ferment at room temperature in the sealed bottle for 2 days, and then cold crashed it to stop fermentation. I am not sure how much risk ...


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You're on the right track, but DME is around 80% fermentable, so you wouldn't get much residual sweetness. Using a blend of lactose and sucrose (table sugar) might work. The sucrose will ferment producing a small amount of alcohol and carbon dioxide. The lactose will not ferment and will provide residual sweetness. You could also try an artificial ...


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This is called "back sweetening", and you can look it up for a more authoritative answer than mine. As far as I know there are three approaches (purely from reading books and recipes, I've never actually back-sweetened myself): Add sugar right before you drink it. Add non-fermentable sugars or sweeteners. I've seen lactose most commonly recommended. ...



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