I have a batch of beer, fermented and then bottled. When I open the bottle, there is a lot of foam and it flows out of the bottle for a while. What could cause this? I assume it's too much CO2 and thus too much priming sugar? (This is a 5 Gallon Batch, mixed with Water/Sugar in a bottling bucket, so no Fizz Drops) Should I leave the bottles alone for another week or two? Could temperature cause it? (Temperatature …
I recently just purchased an oktober sl1 can sealer... I am looking for some intel as far as how much head space do I leave before I seal the lid? Because cans have such a larger surface area at the top as compared to a neck of a bottle i am trying to figure out what the appropriate amount would be? Any info would be much appreciated
So, I'm bottle conditioning. Went back to my high school days to compute the grams of sugar I need to add to get a specific volume of CO2 per gallon (because I do such small batches). What I'm wondering is, when I'm computing (however accurately) the volume of CO2 that's going to be produced for carbonation, can I say something about how many points ABV it will change? For example, what ABV does a 5% beer with enough sugar for …
Most of the time, adding yeast at bottling time is not necessary since enough healthy yeast remain in suspension to consume the priming sugar. But in cases where the existing yeast might not be sufficient, I was looking for a reference to for the quantity of healthy yeast to pitch at bottling time. From this site, I have found references to 10%, 25%, and 33% of the original pitch rate, but there were no external references to those recommendations. The …
I made my beer about 5 days ago I mean it's about 5 days that it's vigorously bubbling. I made it in the bottle under a high pressure. Please take a look at my previous question to see how I'm fermenting my beer. Is Fermentation without airlock possible in bottle? Now I want to know now (after 5 days of fermentation) how many percentage of alcohol is generated in my beer? Is it drinkable now even tho it's still bubbling …
I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up. Now the bottle is highly stretched due to the high pressure of gas released in the fermentation process and it's about to explode. I have a few questions. Is it bad to produce beer like this? ( i don't have money to buy airlock). Should I …
I bottled my beer yesterday and based on some research I decided to place it near heater to keep warm temps, I got the one for this specific reason. The thing is that the heater is pretty old and it has kinda active and inactive phases, the ambient temp (I put thermometer just behind my bottles) can go below 20C/68F in inactive phase and above 25C/77F in the active one. So the temperature can change by up to 5C/9F during …
I went to the store where I'd taken a beer brewing class, bottled my beer, noted her instructions about keeping it at 70 degrees in my house, and then merrily went on my way for another five hours running errands and attending a meeting. There my beer sat in my car, and the outside temp was about 38. Inside the car was warmer, of course, but the beer still got cold. It was only on my way home that I …
I have a problem my house is getting super hot during the summer, cannot find cool place to store my beer. I made a little insulated chamber but I seem not working at all. Recently I brewed an ale and fermentation temperature was in the normal range 18-20°C. Just worry if such high bottle conditioning temperature will affect the flavor? Please share your thoughts. Thank you.
Alright, so I've gone and over-primed a 5 gallon amber batch when bottling. Surprisingly, there is limited solid information available so I figured I would ask for feedback and then post the results hoping this proves useful for others. Details: 5 gallons of Amber ale, bottled into 12oz bottles 3 weeks in primary fermenter at 65-67F, so initial fermentation certainly done (no OG/FG sorry) Appx ABV 6-7% Primed with 1lb of DME instead of 1.25 cups (so somewhere between 2.5-3x …
I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed into the beer without oxidizing it? I'm afraid if I agitate it too much I'm going to oxidize it and add off-flavors, but I've had some batches where the bottles are unevenly primed. My current process is to pour the 70-80°F …
I have been thinking of getting canning equipment for my homebrew set up to make it easier to share beer ( no worries about collecting my swing top bottles down the line). The only question I could find relating to carbonation methods for canned beer was this question, Beer Bottle vs. Can Head Space, Carbonation, and Conditioning. I would prefer to "can condition" for convenience, though I do have a keg setup to force carbonate prior to canning. My question …
Is condensation okay in a finished bottle conditioned homebrew? It has been two weeks and I just tested one, it tasted fine but I am curious if that is ok. Also, some of the bottles have some white stuff floating on the top... are those okay to drink?
I have brewed at least a couple hundred 5-gallon batches of ale over the last 20+ years. For the vast majority of these batches, I have kegged in corny kegs and force carbonated using 30 PSI and shaking for a few minutes, or more often in the last 10 years, by setting the regulator at ~12 PSI for a week. For the last 3-4 years, I have been bottling more batches for a few reasons: It is easier to send …
After experiencing midnight explosion in 5L keg few year ago, i researched for safer ways to prime. Ever since i was measuring dextrose and adding in each bottle per its volume (and desired CO2) and filling up directly from the fermentation container. I started to wonder if there is a shortcut and if this technique is considered sterile. After much reading, i find many people use a bottling bucket to add sugar/dextro in a batch after boiling. I do have …
I am korean homebrewer. I brewed Citra Pale Ale, but I am not quite satisfied. After fermentation, I added 3g or 6g of priming sugar in 500ml bottles. The 3g of sugar bottles had good flavor but less carbonation. The 6g of sugar bottles had less flavor and were a little bit sweet, and they had more carbonation than the 3g but it is still not enough. How do you carbonate(How long)? How much do you priming the sugar? Is …
It is my understanding that during priming the yeast creates the necessary C02 for carbonation in the first 3 to 4 days and the C02 is then absorbed into the beer over the next 10 to 15 days. If this is true, then does bottle temp matter that much after day 4? I currently ferment/prime in my living room, and then move my beer into the basement. Do you foresee any issues if I move the beer after half a …