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Old 12-14-2009, 03:58 PM   #1
brutus09
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Default BREWING EMERGENCY!!! Need help.

Hi,

Sooo... bottomline is that I am a moron. I am in the process of bottling and accidentally put .75 lbs of priming sugar in, instead of .75 cups. I have yet to bottle, it is currently sitting in my bottling bucket. Is this going to cause bottle bombs? Any idea what to do? My thinking is to put it back in my fermenting bucket for a couple days and start over.

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Old 12-14-2009, 04:02 PM   #2
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Frankly, that's what I'd do. Well, rather, I wouldn't bother putting back in the other bucket. If your bottling bucket has a lid, I'd just leave what you've got in there for a couple few days, then add the appropriate amount of sugar (dissolved in water, then gently stirred in) and bottle as normal. You'll just end up with a higher ABV than expected.

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Old 12-14-2009, 04:03 PM   #3
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I've only done a few brews so far myself, but that sounds like what I would be doing. But if you've already attenuated all the way, you might need to pitch another pack of yeast to help break all that sugar down. Man is that gonna be one sweeeeeet beer!

Good luck

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Old 12-14-2009, 04:03 PM   #4
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yes 3/4lb. of sugar will cause ALL your bottles to explode. yikes. just carefully rack the beer back into a clean sanitized carboy and let it sit for another week and try again.

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Old 12-14-2009, 04:04 PM   #5
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Damn... Will do. Bummer I was hoping to get it ready for Christmas. Doesn't look like that is going to happen.

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Old 12-14-2009, 04:12 PM   #6
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Sorry, I'm not giving you any moron points. That would require actually bottling and having them explode.

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Old 12-14-2009, 04:13 PM   #7
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Quote:
Originally Posted by brutus09 View Post
Damn... Will do. Bummer I was hoping to get it ready for Christmas. Doesn't look like that is going to happen.
Not unless you want to drink it flat. The good thing is you wont ever make that mistake again.
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Old 12-14-2009, 04:18 PM   #8
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Quote:
Originally Posted by duffman2 View Post
I've only done a few brews so far myself, but that sounds like what I would be doing. But if you've already attenuated all the way, you might need to pitch another pack of yeast to help break all that sugar down. Man is that gonna be one sweeeeeet beer!

Good luck
Pitching more yeast isn't neccessary. The yeast that were going to ferment the corn sugar to carbonate (had he added the correct amt.) will happily ferment it and release it to the atmosphere. If anything, the extra sugar will boost his ABV a bit...
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Old 12-14-2009, 04:19 PM   #9
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if that's my beer, I'd let that sugar ferment out completely then come back and bottle with the proper amount of priming sugar in a week or so.

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Old 12-14-2009, 04:20 PM   #10
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Quote:
Originally Posted by brutus09 View Post
Damn... Will do. Bummer I was hoping to get it ready for Christmas. Doesn't look like that is going to happen.
If it makes you feel any better, it probably would not have been fully carbed by Xmas anyway...at least I could never get beer bottle carbed in two weeks...three weeks seems more the norm
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