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Old 01-15-2013, 01:56 AM   #11
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If the beer was carbed that fast the yeast are still active. You have a chance to get something drinkable out of it, even if it's been oxidized, re-poured, etc.

I had one belgian beer that never finished, even after 2 years, and was in the high 20's and sickly sweet. It started out over 1.100 so it packed a hell of a punch, too. But, we had a lot of yeast stalling out and dying.

The lesson I learned, and perhaps you too, is that big belgians need big starters, and that the hydrometer is your friend. And to watch that temperature...

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Old 01-15-2013, 01:58 AM   #12
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(oops!)

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Old 01-15-2013, 03:55 AM   #13
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Originally Posted by foodplusbeer View Post
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...
Two questions:

Have you kept track of what you have in it cost-wise?

What is the craziest beer you've ever tasted?

Thanks for at least trying to save it.
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Old 01-15-2013, 09:15 PM   #14
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As far as costs go this wouldn't have been too bad. I had some hops lying around (some of which were home grown). I used harvested yeast which could have been part of my problem, but my starter was going pretty good before I pitched. I just had to buy the 5lbs of grains and 6 lbs of extract. So maybe around 30 bucks. Wasted about 40 caps, but no big loss there.

crazy beers? this was modelled after Allagash Black - not too crazy. But oh man, i've had sriracha beers (hot sauce!), oyster stouts, most every crazy dogfish, i'm sure the list goes on.... Brooklyn concoction - gross.

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Old 01-16-2013, 02:23 AM   #15
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I would suggest you warm up the (re)fermentation in the keg to the mid 70's to get 3787 to finish. Only gushers I've had have been with that yeast when I thought it was finished and bottled, only to have it finish in the bottles during conditioning at warmer temps.
Good luck.

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Old 01-16-2013, 03:45 AM   #16
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...crazy beers? this was modelled after Allagash Black - not too crazy. But oh man, i've had sriracha beers (hot sauce!), oyster stouts, most every crazy dogfish, i'm sure the list goes on.... Brooklyn concoction - gross.
I'm thinking what you are heading towards is way more beer-like than some of those.

What kind of beer is it?

My personal crziest was "Old English Porter" from New Glarus. Sour kraught mixed with coffee and unsweetened cranberries with a hint of mold.

I drank most of three of the four bottles after my buddy gave me the three he couldn't finish.
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Old 01-21-2013, 09:40 PM   #17
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Update: took a gravity reading and a taste today. 1.027 obviously still sweet but it didn't taste oxidized. the yeast are still working... slowly. Couldn't get above 70 degrees. Trying the light bulb technique now, hopefully that helps.

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Old 01-22-2013, 06:34 PM   #18
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Up to 80 degrees, keeping it in my new Ferm chamber with a desk lamp. Since it's still in a corney keg I decided to remove the blow-off tube and switch to a closed ferment for the final few points. It's definitely building pressure as pulling the release valve makes a satisfying pfffft!

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Old 01-22-2013, 07:40 PM   #19
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If your beer is having a hard time fermenting, I don't know that adding pressure to it is a good idea. Yeast don't much like pressure. They can deal with it fine when they're healthy, but you're having a hard time getting these buggers to finish. I wouldn't add any stress to them, personally. It could also be giving you that PFFFFT as the gas goes out of solution from you warming it.

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Old 01-23-2013, 01:07 AM   #20
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..hotter isnt usually better either. I did that once, it was fizzy, thin, and not very satisfying to drink in the end.

Don't hurry, beer takes patience.

I'm bad at it myself...... a few days in the bottle I have to try one.

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