The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > bottling disasters (please be gentle I'm new lol)

Reply
 
LinkBack Thread Tools
Old 10-05-2013, 12:47 AM   #1
ninjasappetite
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 5
Default bottling disasters (please be gentle I'm new lol)

Hey guys,
I keep getting a lot of over carbonation On my stouts. On my first attempt after 3 weeks of fermentation with an original gravity of 1.07 and a final gravity of 1.016 I added 5oz to a 5gallon batch and lost 90% of the beer when I open the bottles after 4 weeks in the bottle.

On the second attempt of the same stout same gravity I tried 2.5oz of sugar for 5gallons and I had the same result.

I then tried no added sugar and still got the same result.

I always make sure the gravity hasn't changed in 3-4 days before bottling and have given a slow stir to try and make sure it was completely finished fermenting. This is probably just a stupid rookie mistake but any advice is greatly appreciated!

__________________
ninjasappetite is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 12:50 AM   #2
CBMbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: , The south
Posts: 761
Liked 61 Times on 53 Posts
Likes Given: 13

Default

Are you sure it was 5 gallons both times? Did you make sure your bottles were clean, no debris or dirt on the inside, and sanitized. Where the hydro samples at the same temp each time you took a reading? Are you using a priming sugar calculator?

__________________

Happiness is in the eye of the beer holder

CBMbrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 01:07 AM   #3
Brewtah
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewtah's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Salt Lake City, Utah
Posts: 587
Liked 48 Times on 36 Posts
Likes Given: 41

Default

Quote:
Originally Posted by ninjasappetite View Post
Hey guys,
I keep getting a lot of over carbonation On my stouts. On my first attempt after 3 weeks of fermentation with an original gravity of 1.07 and a final gravity of 1.016 I added 5oz to a 5gallon batch and lost 90% of the beer when I open the bottles after 4 weeks in the bottle.

On the second attempt of the same stout same gravity I tried 2.5oz of sugar for 5gallons and I had the same result.

I then tried no added sugar and still got the same result.

I always make sure the gravity hasn't changed in 3-4 days before bottling and have given a slow stir to try and make sure it was completely finished fermenting. This is probably just a stupid rookie mistake but any advice is greatly appreciated!
I am sorry but it sounds like the classic gusher. Bacterial infection. Unless the beer is a ways from it's finish, major foaming is just not going to happen. The wort/beer needs sugar and yeast to create carbonation in the bottle. After opening, does it foam up in the bottle or just when pouring?
__________________
I don't want stressed yeast, so I medicate them
Brewtah is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 01:07 AM   #4
ninjasappetite
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 5
Default

5 gallons each time. No debris and bottles sanitized. Same og and fg. Got the sugar calculations from one of the forums but it might not have been a reliable source. It could be the temperature? What is the ideal temperature it should be at? I keep them at about 22 Celsius...

__________________
ninjasappetite is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 01:11 AM   #5
ninjasappetite
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 5
Default

Only when opening the bottles.....

__________________
ninjasappetite is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 01:18 AM   #6
Brewtah
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewtah's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Salt Lake City, Utah
Posts: 587
Liked 48 Times on 36 Posts
Likes Given: 41

Default

Quote:
Originally Posted by ninjasappetite View Post
Only when opening the bottles.....
22C should be close to perfect? So you open the bottle and it foams up on its own? Well my guess is a sanitation issue. Look at the multiple threads on gushers or basic sanitation. Sorry that bites.
__________________
I don't want stressed yeast, so I medicate them
Brewtah is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 01:41 AM   #7
ninjasappetite
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 5
Default

Thanks :-)

__________________
ninjasappetite is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2013, 01:49 AM   #8
JeffD1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 156
Liked 11 Times on 10 Posts
Likes Given: 35

Default

Quote:
Originally Posted by Brewtah View Post
I am sorry but it sounds like the classic gusher. Bacterial infection. Unless the beer is a ways from it's finish, major foaming is just not going to happen. The wort/beer needs sugar and yeast to create carbonation in the bottle. After opening, does it foam up in the bottle or just when pouring?
+1 sounds like a gusher. I've had my share of them. Sanitation errors are so easy. Just try to keep everything sanitary (including things like keeping your fermentor open for a limit amount of time when taking reading and decreasing drafts) and use something like this to calculate priming sugar: http://www.brewersfriend.com/beer-priming-calculator/

Also you can try sterilizing the bottles in an oven instead of sanitizing them.
__________________

Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

JeffD1 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2013, 01:17 AM   #9
ninjasappetite
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 5
Default

Will do! Is it a problem if krausen doesn't form in the fermenter? The beer is still fermenting but there's no sign of krausen..

__________________
ninjasappetite 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
Gentle stir before bottling? venquessa Beginners Beer Brewing Forum 12 01-13-2012 04:21 PM
A Brewday of Minor Disasters khiddy General Techniques 14 12-18-2009 03:14 PM
Holiday disasters...... GilaMinumBeer General Chit Chat 16 12-29-2008 02:06 PM
first batch disasters burch Beginners Beer Brewing Forum 7 02-04-2007 05:13 PM
Do you drink all your disasters? Jim Karr General Beer Discussion 44 01-19-2007 02:27 AM