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Old 02-09-2007, 12:37 PM   #1
NEPABREWER
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Default Beer Carbonated and still SWEET:p

Made a Brown Ale. Fermented out in a week or so, transferred to 2nd for a week and half to clear. Transferred to corny keg with 1/2-3/4 cup sugar and positive sealed with CO2
1.5 weeks later I hooked her up to the tap for a sample and its waem, but carbonated and sweet like soda? SO

Is this still active and going to be SUPER bubbly when its all done?

dead now that I sucked out all the yeast in the first tasting?

Or some strange combo of the 2

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Old 02-09-2007, 12:40 PM   #2
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What was you recipe and brewing routine?

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Old 02-09-2007, 12:44 PM   #3
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Publish your recipe...sounds like you underhopped.

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Old 02-09-2007, 07:43 PM   #4
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Yeah, sounds like a super low hop schedule. Although some of us here really like a malty brew. Publish that recipe and let's take a look.

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Old 02-09-2007, 09:14 PM   #5
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I don't believe that I under-hopped only because the beer sample I tasted between primary and secondary didn't tatse sweet. It seems that I am tasting residual corn sugar?

Here is the recipe, but I don't remember the amounts. I used hop pellets for the first time so I don't know if they were dodgy or if that is just the way hop pellets are.

6 LBS DME
10oz Wheat Malt
10oz Flaked Barley
4oz Chocolate malt
4oz Munich malt
SafeAle Yeast

Fuggles @ 40 min

Kent Goldings @ 15 min or something like that
Fire away

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Old 02-10-2007, 06:42 AM   #6
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Assuming you used an ounce of each hop, it might be sweet -- malty. Neither of those varieties are very high alpha; an ounce of Fuggles at 40m isn't a lot of IBU for bittering.

It would help to know the quantities of the hops, and the AA% of them.

And was it 1/2 cup or 3/4 cup of sugar? How big is the finished batch -- 5g? 4g?

I think that better record-keeping will help you improve your beers in the future.

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Old 02-10-2007, 05:03 PM   #7
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I'm concur w/TexasGeorge's comments.

Better record keeping is required.

When you record your steps you also need to include amounts and times of your hop additions and boil.

Log every step you do. After a while you'll realize which notes can be dropped or which are necessary to write.

"Filled up pot with water and turned on heat" is not a good example of a note to keep.

"Added 5 gals of water to pot and heated to 155F, added grains..." OR...

"Heated, but didn't boil, 1.5 gals of water, removed pot from heat, added and dissolved 6 lbs of Wheat DME. Stirred for 5 mins to ensure malt was dissolved. Returned to heat. At boil added 1 oz of Perle whole hops..." is a good example.

Notes like these will give you a greater chance of repeating a good brew recipe...it could also give you an indication where bad brews went wrong also.

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Old 02-10-2007, 06:36 PM   #8
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you guys are comedians now - I steeped all listed grains for 60 min at 150-155. I added some water (max was 3) gal. brought to a boil them added DME. At 40 min I added 1st hops quantity are those little foil packs 1 oz than 1 oz then another at 5 or 15 min.

Will a nice 60 min hop tea added to this fix problem if after another week its still sweet? ie yeast has done all it can?

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Old 02-10-2007, 07:21 PM   #9
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If it's sweet now it'll be sweet later.

A hop tea is your only way to go for now unless you have another batch that's overbittered, then you could mix them.

For hop teas boil @1/2 gal water to 1 oz hops 60 mins. You could also up some of the water, double your hops and half the boil time.

Add the tea a cup at a time, swirl, let sit a few minutes to get homogenized a bit and sample.

Repeat until you get the urge to want to try a second drink of the same sample. Then it's ready.

If you over hop you'll have to wait a couple of weeks/months for it to subside some. So be careful.

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