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-   -   Priming with Wheat DME?! Disappointed. (http://www.homebrewtalk.com/f13/priming-wheat-dme-disappointed-23200/)

RoaringBrewer 02-26-2007 03:16 PM

Priming with Wheat DME?! Disappointed.
So, I brewed up a hefe and wanted to keep it 'all malt' so I used (a little less than) 1 1/4 cup of wheat DME to prime with (I thought this was the equivalent of 3/4 cup of corn sugar?!)...

I must say I'm dissapointed. The beer carbed up in 2 weeks (so much for DME takes longer!), however there is much more sediment (should have expected this I suppose) and the beer is basically a gusher when poured. It doesn't overflow much when chilled and opened, but man if you don't pour this at 1oz. per 1 minute, the thing is just one big mess of head/foam.

Is this normal with Wheat DME or did I mess something up in the conversion? Or is wheat DME (55/45 mix) the exception to the prime with DME rule that I just missed?

The other dissapointing thing is that the carbonation is not anything close to the hefe style. Should have used maybe 3/4 cup wheat DME if I was going to do this. Mouthfeel/Tastes way overcarbed...

Thoughts? I guess I learned a lesson on this one... Good thing this was only a 2.5 gallon batch.

rod 02-26-2007 03:20 PM

i think you used double the amount you should have as 3/4 cup corn sugar is usually for 5 gallons not 2.5

RoaringBrewer 02-26-2007 04:11 PM

Ah, son of a &*$&*#; I knew I missed the obvious answer.

Guess I should dump these then before the explosion. Damn damn damn.

This is what happens when you hate bottling and do so in a hurry... Grrrrrr...

RoaringBrewer 02-26-2007 04:33 PM

Well, now I'm just disappointed in myself. Go ahead and prime with DME; I'm just an idiot. Haha.

RoaringBrewer 02-26-2007 06:30 PM

Is there any way to save the batch from dumping?! Is it possible to open the bottles to release the pressure til this point and then recap?

Obviously I've doubled the DME so they will blow if something isn't done. A little over is doable, double is probably NOT. Haha.

Cheesefood 02-26-2007 06:39 PM

Chill and pour slowly. Trying to de-gas it to the proper level will be really tricky, if not impossible.

RoaringBrewer 02-26-2007 06:41 PM

I have already chilled some and I mean you need to pour SLOOOOOOOW not to get a cup of head; and even then its not so hefe-style with all the carbonation. I guess I'll save the 8-10 I have chilled and just ditch the rest before they blow!

rod 02-26-2007 07:14 PM

i had a barleywine the same way - i have vented 4 or 5 times now - just lift the edge of the cap barely enough to release pressure and re-crimp the cap.
this saved my batch.
good luck!

RoaringBrewer 02-26-2007 08:24 PM

I may try to save a 6 pack via venting just for the experience... Haha.

clayof2day 02-26-2007 08:40 PM

I don't think you need to pitch the batch. So it's a little overcarbed, I don't think you're going to be having bottle bombs...just gushers. The increased sediment is probably just because there was more yeast than usual in suspension as its a hefe yeast and not very floculent. A lot of folk will gently roll the beer to get all that back into suspension before drinking.

I agree with everyone else, its a bummer, but poor as slow as you can't. If it tastes good don't throw it away.

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