pinkfloyd4ever

Recipes 

__________________
BEGINNERS: Read the FAQ and the other Stickies (the 7 threads at the top) in the Beginner's forum before posting. SERIOUSLY!! This means you!!

BioBeing

Recipes 

As long as they aren't rusted, and the little bit of plastic in them looks OK, what else can go wrong...

__________________
"Ben was mildly surprised to find he was drinking another full-bodied pint of Shoggoth's Old Peculiar. Somehow, the taste of rank goat was less offensive on the second pint."
- Neil Gaiman in Smoke and Mirrors

coach

Recipes 

bottled my first batch today. this thread helped tremendously. thanks Revvy!

the actual bottling/capping process only took about 45 minutes, but the with all the prep work and clean-up, it was more like 2.5 hours. not that i'm complaining. it's all part of the process. i just need to hone & streamline my procedures.

on the agenda for next bottling... dip tube.

jrss13

Recipes 

I just bottled my first batch of beer last week Monday (1/25/10). It was a coopers Pilsner pre-hopped kit, and according to the info I read in this thread, I decided to test one after roughly a week . I set a bottle in my fridge Wednesday and decided to taste it this evening (9 days conditioning and 2 days in fridge). There wasn't much of a noise when I popped the cap... and there wasn't much head... but holy cow it is carbed like champagne at this point. I poured the glass about 15 minutes ago, and it is still bubbling like crazy.

I measured out the priming sugar by weight according to the recipe... and it has been conditioning in a closet at about 62 degress. I figured if anything it would take longer to build up the carb because my temp isn't at the desired 70. I know people generally get grief for posting that their beer is too flat before they wait a full 3 weeks... but mine is the opposite after only 9 days.

Should I be concerned that these have built up champagne style bubbles by only 9 days conditioning and 2 days in the fridge? Will this mellow out, or should I put them all in the fridge at this point? The beer was at 1.006 when I bottled it (according to recipe)... so I don't think it is an issue of bottling too early.

Any help is greatly appreciated.

JimE

Recipes 

I do this, too.

JimE

Recipes 

+1 for the Avery Labels

JimE

Recipes 

I did that once. I found it to be a PITA. I figured out this spigot method, after which I've not spilled hardly andy beer during bottling. I want to try the dip tube.

imperial

Recipes 

I've read that if you let your beer sit for over two months (or maybe it was a month) in primary and secondary, you should add some yeast when bottling. I generally follow this rule and it works well. I too had beers that would not bottle condition after months in a fermentor, but now I rehydrate some US-05 and put a little (I'm going to start measuring it soon) in the bottling bucket with the priming sugar right before I add the beer.

jrss13

Recipes 

Anyone have any input for my over-carbed here after 9 days conditioning and 2 days in fridge? Should I just move all of them to fridge now? 9 days to over-carb seems fast

northernlad

Recipes 

Did you try just the one? I'd bet a sixer it was a fluke and the rest are right on schedule. The first few batches I did I had a few gushers. Then I stated gently stirring in the priming sugar and they have been consistently carbed.

__________________
Primary: Munich/Hallertau SMaSH
Secondary: Amber
Bottled: Genesis IPA, American Porter X, One Down Brown, B3 80/-, Mirror Pond Pale Ale Clone, Citmo Pale Ale (SMaSH), JP IPA, Oatmeal Stout, EdWort's Notty Apfelwein, Edwort's Apfelwein
Past Brews: African Amber Clone, B3 Irish Red, Fighting Salmon Black Ale, B3 Blonde, North Coast Blue Star Wheat, Black Butte Porter Clone, Coopers IPA (First Batch!)