portlandbeergeek

Recipes 

Impossible for some perhaps, but i kinda screwed up! I mashed 8 pounds of grain and forgot to add my LME until everything was in the primary. So i "melted' the LME with some water on the stove to dissolve, and added that into the primary as well. I ended up with 6 gallons at 1.072 and i figured i'd have a good gallon of trub since my last 3 PM's left me with about 4 gallons of usable beer. Now i'm left with about half a gallon of 1.020 chocolate ale that just will not fit in my carboy. What can i do with it?
Also, how full is too full for a carboy? It's a 5.5 gal, with about 8 fl oz of space left in it.

I'm relaxed, not worrying, and enjoying a sweet flat glass of would-be-beer. I'm thinking i'll boil (to kill yeasties) what did not fit and add that at the end with priming sugar? I don't want to throw it away and it tastes soooo good already i may just drink it tonight.

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I drink I have a thinking problem!!!

jay075j

Recipes 

Go buy a growler and fill with your left over wort...

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Jay

"All right, brain, I don't like you, and you don't like me, so let's just do this and I'll get back to killing you with beer." - Homer Simpson

SavageSteve

Recipes 

That's too full. You should probably either remove some to increase the headspace for the krausen, or attach a blowoff tube 'cause it's gonna get messy!

-Steve

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On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a

farmbrewernw

Recipes 

or you could always freeze it and use it for starters in the future or do a .5gal test batch of something interesting

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Schlonghammer Ales
It well...it tastes.......more fuller
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I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.

portlandbeergeek

Recipes 

sweet, thanks for the quick replies. I'll go ahead and pour off some to leave room for krausen.
As for starters, it's a dark colored chocolate ale, and i'd be afraid to use it in anything too light. perhaps just for one starter next time i make a porter or something along those lines.
i threw away all of my f'ing growlers, before we moved to the beer capital of the US. Bummer, man....

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I drink I have a thinking problem!!!

jay672

Recipes 

You can NEVER make too much beer.. he he

Kauai_Kahuna

Recipes 

Yea, I saw "too much beer" and jumped into this thread to do a quick intervention.
Store it in a clean container, use it as a starter but boil and cool it first.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

EvilTOJ

Recipes 

Don't worry, I know how to handle this. I'll be over with a gallon jug in the morning to dispose of that for you.

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There is a very fine line between "hobby" and "mental illness."

CBBaron

Recipes 

If this is the secondary then top it up with just enough room for the stopper. If you are talking the primary then you will need a gallon or more of head space at a minimum, a blow off tube will be a good idea.
Put the extra in a glass jug with an air lock and add it back together at bottling. I've found the plastic 1 gal Motts apple juice jugs use the same size stopper as a carboy. For a couple weeks this will be fine.

Craig

Chriso

Recipes 

OR - you can save the extra 1/2 gal of wort in a sanitized container and use it instead of priming sugar, called Krausening. If you do a search, I think there's a calculator that assists in how much to add at bottling time. I've never done it myself, so I don't know offhand how much to use.

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