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Old 12-06-2012, 06:23 PM   #11
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Quote:
Originally Posted by brycelarson View Post
Sounds like you're over-carbed. Does it foam as much when it's really cold?

Hod did you calculate your priming sugar? Is it every bottle?

oh, and "that's what she said"

ooh, you were Soooooo close to providing a serious answer.

Primary ferment 4 weeks, bottle carbed 4 weeks, priming sugar calculated using Mr Malty based on style and bottling temp. Chilled minimum 48-72 hours. My initial tasting notes reported "slightly too much head" I left it alone for 3 weeks, and the head had grown exponentially. I discount an infection because it still has good taste, and because I have had batches before and since without the problem. This is the second batch with this issue
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Old 12-06-2012, 07:54 PM   #12
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hmmm, sounds like an infection if your priming rates were good. what happens to the beer a month or more after they have overcarbed? Thin, watery and flavorless and you may have some sort of gusher infection. From what I understand they often don't effect flavor early in the infection.

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Old 12-06-2012, 07:55 PM   #13
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I´m trying to chime in but every time I read the thread title I laugh I can´t possibly contribute

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Old 12-07-2012, 01:16 AM   #14
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Its a pumpkin ale. All grain, BIAB. 5 gallon batch. 6 LB 2 row, 6 LB munich, 2 LB vienna, 1 LB L60, 0.25 LB special B, 60 OZ libby's pumpkin puree in mash. Mash at 158 OG 1.050 4 weeks primary FG 1.010 bottled 9/15/12 video shot 12/6/12, chilled in door of fridge 3-4 days, 53F. prime 4.5 OZ brown sugar. Anybody know how to post an AVI video file? Mine doesn't seem to have taken.

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Old 12-07-2012, 12:59 PM   #15
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at 54 I think you're over priming. That and I have no idea how long or how fully the sugars in the pumpkin may take to ferment.

http://www.northernbrewer.com/priming-sugar-calculator/

at 53 degrees this calc says 3.9 oz of brown sugar to get to 2.5 volumes of CO2 - which is a good middle number for a lot of styles of beer.

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Old 12-07-2012, 01:37 PM   #16
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Quote:
Originally Posted by brycelarson View Post
at 54 I think you're over priming. That and I have no idea how long or how fully the sugars in the pumpkin may take to ferment.

http://www.northernbrewer.com/priming-sugar-calculator/

at 53 degrees this calc says 3.9 oz of brown sugar to get to 2.5 volumes of CO2 - which is a good middle number for a lot of styles of beer.
You got to account for your fermentation temperature or the higher temperature that the beer sat, not the temp when bottling.
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Old 12-07-2012, 01:53 PM   #17
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Originally Posted by Obliviousbrew View Post
You got to account for your fermentation temperature or the higher temperature that the beer sat, not the temp when bottling.
oops, yup, misread his post - assuming 65-70 on the ferment he's right on.

hmmm, I dunno what 60 oz of pumpkin does to a batch - I've never done that volume of solids as an additive.
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Old 12-07-2012, 02:56 PM   #18
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Sorry, expressing myself poorly. I shot a video of a 12 OZ beer at 53F filling a 22 OZ bottle and a 16 OZ bottle with foam. That pour was after a few days in the frige. Tried the upload thre AVI but it didn't take. Can anyone describe the taste of a beer that's infected? I have never had one, and had assumed that a infection was signified by a beer that foams out of the bottle immediately upon opening and smells and tastes nasty. Am I misinformed?

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Old 12-07-2012, 03:00 PM   #19
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I don´t know if I can put words into it but you´ll know when your beer is infected

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Old 12-07-2012, 03:05 PM   #20
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Quote:
Originally Posted by Obliviousbrew View Post
I don´t know if I can put words into it but you´ll know when your beer is infected
So if I am in doubt its probably not infected. I'm still drinking it, so I guess I'm good.
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