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Old 02-26-2007, 11:29 PM   #11
RoaringBrewer
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So, I only had 18 bottles left. I vented them all, had a little foam over, and then recapped. I'm going to store at room temp for 2 weeks and see if they keep carbing (to the appropriate level). If so, I'll cool and drink. If they don't carb enough now that I vented, then I'll do the unthinkable and ditch it.

As for now, I'm drinking a victory hop-devil so I'm happy.

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Old 02-26-2007, 11:40 PM   #12
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Right off the top of my head you must have done something wrong.

I say this because I always prime with 1 1/4 to 1 1/2 C DME and NEVER have gushers.

Since you have gushers and used the proper priming amount I can only surmise that you bottled early.

Several questions come to mind:

1. What was your OG and FG?

2. At what temp did you let your primed bottles sit for those 2 weeks?

3. Did you disturb them in any way?

4. Do you know how to pour a Hefe Weizen?

Answer these and I may be able to help you.

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Old 02-26-2007, 11:48 PM   #13
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Quote:
Originally Posted by homebrewer_99
Right off the top of my head you must have done something wrong.
Hey noob, read the whole original post. He did a half batch, but primed for full 5 gallons.
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Old 02-27-2007, 12:10 AM   #14
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Extra trub is due to the fact that with malt extract the yeast will reproduce before going anerobic, leaving you with more trub.

Also the 2x amount which has been pointed out already.

No need to dump the beer, just pour slowly and let it rest before drinking.

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Old 02-27-2007, 12:11 AM   #15
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Quote:
Originally Posted by Brewsmith
Hey noob, read the whole original post. He did a half batch, but primed for full 5 gallons.
Noob...HAHA!! I surely did miss that one...

A clear case of over priming said the blind judge!

OK, the best he can do at this point is to get the beer as cold as possible without freezing and venting it.

Another thing is he can open the bottles and pour the beer into pitchers and serve.

I still would like to see his recipe and notes.
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Old 02-27-2007, 12:37 PM   #16
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Obviously I overprimed by making only 3 gallon and priming for 5. Anyway, here was the original recipe for anyone who is curious.

It was a very simple wheat-beer I brewed as an experiment to test the Brewferm Blanche dry wheat yeast (which worked very well might I add with only 3 hour lag time, good attenuation, good flocculation [beer is very clear for wheat!], and the right amount of clove/banana flavors.

From Beersmith:
Wheat- 3 Gallon Batch
Bavarian Weizen (Weissbier)

Type: Extract
Batch Size: 3.00 gal
Boil Size: 1.50 gal
Boil Time: 60 min

Ingredients
Amount Item Type % or IBU
3.25 lb Wheat Dry Extract (8.0 SRM) Dry Extract 100.0 %
1.00 oz Hallertauer Hersbrucker [4.50%] (45 min) Hops 15.9 IBU
0.50 oz Hallertauer [4.50%] (10 min) Hops 3.1 IBU
1 Pkgs Brewferm Blanche Dry Belgian Wheat Yeast (Brewferm #Similar to WLP400) Yeast-Wheat

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 4.4 %
Bitterness: 19.0 IBU Calories: 193 cal/pint
Est Color: 6.6 SRM

Notes
Prime with Wheat DME. 3 Hour lag-time with only yeast rehydration. Right banana/clove notes. Acceptable replacement/substitution for white labs or wyeast wheat-beer yeasts.

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