Can I bottle at 35s bubbles?

**jezter6** · 12-09-2006, 03:10 PM

I've had my Imperial Pale (OG 1.070) going for 3 weeks now. I transferred to secondary after a week and bubbling had slowed tremendously. When I went to the carboy, it started back up again at about 6s bubbles and is down to about 35s between bubbles at 35s.

I want to check gravity, but since it's still bubbling I figure I should let it sit. I'd really like to get this thing into bottles after 3 weeks.

Assuming the FG was in range, is it safe to bottle with it still going at 35s or would I be likely to get bottle bombs?

**Baron von BeeGee** · 12-09-2006, 03:13 PM

Bottle bombs are a possibility as it is still fermenting.

**jezter6** · 12-09-2006, 03:16 PM

Gah! I knew it. This is killing me. This looks and smells like the best beer ever and I've been patient (planning full well on 1-2-3 method - instead of my normal 1-1-1.5 method). This thing needs to be done by February darnit!

Guess we hold off another week and hope it slows... I don't want to open it now if it's still going strong if I don't have to.

**Baron von BeeGee** · 12-09-2006, 03:26 PM

Sitting in secondary is part of the aging process, so you could probably bottle by the first week of January and be fine.

**Orfy** · 12-09-2006, 03:48 PM

You should not bottle until the bubbles stop and you check the gravity.
Leave it.

If you're curious then check the gravity.

bikebryan · 12-09-2006, 10:48 PM

Quote:

Originally Posted by jezter6

I've had my Imperial Pale (OG 1.070) going for 3 weeks now. I transferred to secondary after a week and bubbling had slowed tremendously. When I went to the carboy, it started back up again at about 6s bubbles and is down to about 35s between bubbles at 35s.

I want to check gravity, but since it's still bubbling I figure I should let it sit. I'd really like to get this thing into bottles after 3 weeks.

Assuming the FG was in range, is it safe to bottle with it still going at 35s or would I be likely to get bottle bombs?

6s, 35s - what do these mean? You've lost me.

**Hopfan** · 12-09-2006, 11:02 PM

He means 6 seconds & 35 seconds.

The 1-2-3 method is just a guideline. Some of my brews have been ready for secondary in 4 days, others have taken almost 2 weeks. It depends on the recipe, the yeast strain and fermentation temps. If it's still bubbling, let it go. It won't be at peak, but it should be drinkable by Feb.