Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > uh-oh Bottled at 1.030 - wyeast 3787

Reply
 
LinkBack Thread Tools
Old 01-14-2013, 12:25 AM   #1
foodplusbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: stamford, connecticut
Posts: 127
Liked 7 Times on 4 Posts
Likes Given: 1

Default uh-oh Bottled at 1.030 - wyeast 3787

Yes, I know, dumb move. I took my gravity reading after bottling ( gravity sample did not have priming sugar). Its a Belgian black stout. Mini mash, 6 lbs of light dme.

OG 1.074
FG 1.030

Wyeast 3787, 4 weeks in primary.

Didn't bother to check the gravity because I assumed it would be done after a month. 68 degrees during weeks 1 and 2. 62 weeks 3 and 4. I guess this was too cold

I used 3.5 oz dme for 5 gallons targeting 2.3 volumes co2.

So what do I do now? Should I worry about bombs? Or will they not carb? Should I dump all of the bottles into a bucket and hit it with some s05 to finish the job? Or would that oxygenate it?

__________________
Keg/Bottle: Darth Malt RIS, Sour Stout Experiment, Wild Connecticut Cider(s)
Primary: Edmund Fitzgerald Porter Clone
foodplusbeer.blogspot.com - Food, Beer, and stupid puns make us hoppy
foodplusbeer is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 01:04 AM   #2
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,892
Liked 59 Times on 53 Posts
Likes Given: 469

Default

I think you're going to have Mt Vesuvious in your storage closet.

I'd pour it back into your fermentor. I'd personally also guess that oxygenation at this point would help the yeast.

I used too much bottling sugar once, similar to your predicament. Here is a recorded version of the saga for posterity. The beer turned out OK.

Crash Test Dummy Pale Ale-ish

__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 01:47 AM   #3
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,209
Liked 147 Times on 139 Posts
Likes Given: 83

Default

don't pour it back into the fermentor, better to just dump it down the drain rather than do that. in fact i think i would just dump it and start over, i'm sure others will disagree with that but if you truly have a 1030 beer in the bottle i don't see a reasonable way around: bottle bombs, super sweet beer, oxidized beer (from pouring it out of the bottles then back in after fermentation) or a lot of time wasted on a beer that will be mediocre at best. you've learned a lesson, now apply it to the next beer.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 02:14 AM   #4
foodplusbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: stamford, connecticut
Posts: 127
Liked 7 Times on 4 Posts
Likes Given: 1

Default

Hydrometer was pretty clear, but I'm going to open a bottle tomorrow to triple check.

If I'm dumping bottles I will at least give it another chance. I was thinking I could dump them into a Corney keg after purging with co2. Probably avoid most o2 that way and let it ferment in there? Then on tap, definitely wont be bottling after that!

__________________
Keg/Bottle: Darth Malt RIS, Sour Stout Experiment, Wild Connecticut Cider(s)
Primary: Edmund Fitzgerald Porter Clone
foodplusbeer.blogspot.com - Food, Beer, and stupid puns make us hoppy
foodplusbeer is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 02:31 AM   #5
CityOChampBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pittsburgh, Pa
Posts: 655
Liked 58 Times on 49 Posts
Likes Given: 45

Default

make sure to taste it

__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty
CityOChampBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 09:58 AM   #6
MattHollingsworth
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Samobor, Croatia
Posts: 1,612
Liked 30 Times on 28 Posts
Likes Given: 37

Default

Dumping it into a CO2 flushed corney keg sounds like your best option. And yeah, learn your lesson here.

__________________
HOMEBREWING SINCE 1997
MattHollingsworth is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 10:25 AM   #7
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,910
Liked 606 Times on 376 Posts
Likes Given: 54

Default

Quote:
Originally Posted by eastoak View Post
don't pour it back into the fermentor, better to just dump it down the drain rather than do that. in fact i think i would just dump it and start over, i'm sure others will disagree with that but if you truly have a 1030 beer in the bottle i don't see a reasonable way around: bottle bombs, super sweet beer, oxidized beer (from pouring it out of the bottles then back in after fermentation) or a lot of time wasted on a beer that will be mediocre at best. you've learned a lesson, now apply it to the next beer.
This. It's ok to lose a batch. It's ok to dump beer.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
Sudstud Likes This 
Reply With Quote Quick reply to this message
Old 01-14-2013, 02:48 PM   #8
jhoyda
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Tiffin, OH
Posts: 258
Liked 36 Times on 27 Posts
Likes Given: 13

Default

Quote:
Originally Posted by Yuri_Rage View Post
This. It's ok to lose a batch. It's ok to dump beer.
This is WAY off topic, but I never knew what your avatar was until I got one in the mail today. Well, actually, I got an UNO but it looks similar. Can't wait to play with it.
__________________
jhoyda is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2013, 12:47 AM   #9
foodplusbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: stamford, connecticut
Posts: 127
Liked 7 Times on 4 Posts
Likes Given: 1

Default

I didn't follow the popular advice and made an attempt this morning to save this beer.

I tasted a bottle this morning. It was perfectly carbonated (in just 18 hrs!!) and sickeningly sweet. I guess the yeast is still working (whatever i did must have roused them), and I'm sure that all of the bottles would have exploded.

I sanitized a corney keg, and filled it with CO2. I dumped the bottles into the keg, I could see the cloudy CO2 stay in the keg as I did this. Once filled I hit it with a but more CO2 to flush out whatever O2 would have been sitting on top.

I know that the beer would have been oxygenated a bit from the bottling, and then from the dumping into the keg, but I had to give it a try. The yeast should use up some of it. Once I get to a better FG i'll just force carb and keep it on tap, if it tastes decent enough...

__________________
Keg/Bottle: Darth Malt RIS, Sour Stout Experiment, Wild Connecticut Cider(s)
Primary: Edmund Fitzgerald Porter Clone
foodplusbeer.blogspot.com - Food, Beer, and stupid puns make us hoppy
foodplusbeer is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2013, 01:41 AM   #10
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,209
Liked 147 Times on 139 Posts
Likes Given: 83

Default

keep us posted, this is the only way to confirm what options there are in these types of cases.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3787 hogwash Fermentation & Yeast 3 10-08-2012 01:11 AM
Wyeast 3787 dawgman Fermentation & Yeast 2 03-16-2012 02:08 AM
Wyeast 3787, 64F or 76F petep1980 Fermentation & Yeast 8 05-06-2010 01:17 PM
Wyeast 3787 Mantis Fermentation & Yeast 12 11-04-2009 09:23 PM
wyeast 3787: What else can it do? uuurang Recipes/Ingredients 7 06-21-2007 02:29 AM