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Old 06-23-2012, 08:00 PM   #1
johnbrain
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Default can i pour my bottled beer back into secondary fermenter?

I bottled my stout 3 days ago. I missed my final gravity and think it's because of higher mash temp. I broke a bottle today and it smells rubbery. It did when i bottled too. I've seen mention it might clean up.

Could i gently them back into a carboy for seCondary or its the infection risk just way too high?

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Old 06-23-2012, 08:04 PM   #2
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I would think that it would get too much air, and change the taste to something really bad. I would just leave them in the bottle, bt keep an eye on them. What was your final gavity?

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Old 06-23-2012, 08:20 PM   #3
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1.024. Should have been about 1.020. First time I've missed the mark. Watching for bottle bombs.

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Old 06-23-2012, 08:21 PM   #4
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Gear is correct in saying you will change the taste of the beer due to the introduction of air; you would need to build negative pressure (vacuum) system if you wanted to do it, and preserve the current flavor.

I recommend putting it in the closet for a month or two and see what happens. Unless you want to take the gamble by adding air to beer, you never know, it could turn it into an A+ beer

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Old 06-23-2012, 08:26 PM   #5
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Maybe take 1/2 or a 1/4 of the bottles for re- ferment and keep the others bottled. Who knows you might learn something from the experience.

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Old 06-23-2012, 09:06 PM   #6
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Quote:
Originally Posted by johnbrain
1.024. Should have been about 1.020. First time I've missed the mark. Watching for bottle bombs.
You won't get bottle bombs just because the FG is higher - you get bottle bombs from fermentation not being done. If fermentation is done, you'll only get bombs from priming mistakes, infections, or weak bottles. One of my best beers missed the target FG by almost 10 points and turned out amazing.
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Old 06-23-2012, 09:20 PM   #7
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Don't worry. The beer will continue to condition in the bottles. I had a hefeweizen that was so terrible tasting when I first bottled it. It was like drinking a banana sledge hammer. Then I waited a few weeks and the flavor calmed down. Now it's really good.

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Old 06-23-2012, 09:34 PM   #8
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Just let it age. Its really all you can do.

If aging doesn't fix it, alter your process next time.

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Old 06-23-2012, 09:37 PM   #9
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Exactly why I never tase my beer b4 its time...aka 8 weeks from brew date....too much to worry about

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Old 06-23-2012, 09:47 PM   #10
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Quote:
a banana sledge hammer
Ha! That's what I'm worried my Wit will taste like. I put it in a water bath with the temp @ 62 and left town for 2 weeks. The next day my wife said it was a little over 70...we'll see how it turns out when I get back and take a grav sample. I'm sure it will be OK.
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