Ok so I trying to get my DIPA out of the fermenter and into my bottling bucket and my wine theif keeps getting stuck what do I do now?
Do you mean your racking cane (or auto siphon even)? And what exactly do you mean by "stuck" does the flow keep stopping? If you aren't getting a good seal on your racking/auto siphon, then I recommend putting two hose clamps on the connecting tube.
fixed it, yeah my racking cane, I just took the tip off, still some hops got into the bottling bucket but not much
hey I used 3 oz sugar for priming, but it said 2.7 oz, I forgot I lost beer from the hops when I transferred it to my bottling bucket...I know it splitting hairs but is this ok?
a bad difference, 2.7 oz and 3 oz isn't a huge difference I just don't want it to ruin my brew..it taste awesome!
It's not enough to give you bottle gushers or create exploding bottles. It will just mean that your beer will have the slightest bit more carbonation than it would have if you primed with 2.7oz of sugar. Not the end of the world. Look at it this way, it's easier to get extra carbonation out of the final product then to put extra carbonation into the final product. After pouring a bottle of the finished product, simply swirl the glass a few times to release any extra carbonation if you don't like it.
Easy enough to find out what the impact will be... http://hbd.org/cgi-bin/recipator/recipator/carbonation.html
FWIW, when I brew really chunky beers, I use a nylon stocking and a mesh hop bag to cover my racking cane/autosiphon. It helps to prevent stuff from getting up inside the cane and preventing flow. The only time I really have trouble is with pumpkin beers.
I never really carb below 2.0 volumes. I've had bad luck with flat beer in the past. I'd rather over carb than under carb (within reason). An aggressive pour and a tall glass will take care of any problems here. As for 2.7 and 3 oz of sugar, you're in the bread-and-butter zone here. Hops won't hurt your beer and they're going to be best drank just after carbing anyway.
