944play

Recipes 

Went to California for a week, and left two unmarked primary buckets in the fridge. Today I came back and decided to bottle up my Belhaven. Well, too many Plinys and too little sleep over the week kept me from noticing that I pulled my DT bucket out! Boiled the corn sugar and sanitized the bottles on total autopilot....

So now I have 5 gallons of big, green Belgian beer in longnecks, Belhaven boppers, and Guinness 22s with only 3oz priming sugar! Right now I'm guessing I just have a LONG time to wait for a sorta flat beer that isn't horribly, bitterly green. It just takes longer to age in bottles, but they eventually get there, right? Should I pop them open and add some carbtabs?

Vitalstats:
OG 1.082 FG 1.010 - 88% apparent, 9.4% abv(!)
WLP530 67F for two days then slowly raised to 75F over two weeks (or as close as I can get with swapping ice bottles in a cooler). Cold conditioned at 45F for a week in the primary. Bottled while still cool, 50-55F?

And the hydro sample I just took of the Belhaven is so clean..

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OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
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Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

david_42

Recipes 

Adding carbtabs would be a very good idea, but aging time isn't dependent on container size.

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IrregularPulse

Recipes 

AS long as it was done fermenting you should fine. Add carb tabs if you want more carbonation. As stated above. aging will be just fine in bottles vs bulk.

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DutchK9

Recipes 

That sucks. You might want to let that one sit longer than usual before you drink it.

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Homercidal

Recipes 

That stuff is ruined. Ship it to me and I'll dispose of it for you.

Saccharomyces

Recipes 

I'm closer. I'll pick it up for disposal.

+1 for the carb tabs. I wouldn't want a big flat Belgian.

Put those bottles back until December and you'll be very happy through the holidays.

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944play

Recipes 

Ok, just got some carb tabs and extra caps. I'm thinking three tabs per 12oz should bring it up to almost 3 volumes.

So lame. The plan was to secondary for about a month and then into champagne bottles at 3.5+ volumes. I'll have to be all apologetic when I give these as gif... er, turn them in for disposal.

__________________
OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

shecky

Recipes 

I thought we were supposed to send everything to Evan!

944play

Recipes 

Grrr, the carbtabs did not work. I have a flat, sweet, tasty, aromatic beer here. I guess a week in the fridge killed the yeast.

Let's say I was to make a WLP530 starter and use a syringe to add a few drops to each bottle at high kraeusen, speise style. Would it live, and give this beer a head? Would a different yeast be better?

This beer smells exactly like

__________________
OD: SMaSH Gambrinus Organic Pils/Spalt Select (2308), SMaSH CMC Pils/Spalt Select (2308)
Pri -
Keg: SMaSH Mystery Malt/Spalt Select (2308), SMaSH Munich/Northern Brewer (2308), SMaSH Briess Pils/Spalt Select (2308), Kronik (WL002)

powerjb

Recipes 

hold on, you put corn sugar in it, then bottled it, still green. then you opened the bottles, and added 3 carb tabs to each bottle, and resealed. all within a week?

these are going to take like 3 weeks at 70 degrees to be carbed up, but now they have received basically twice the sugar they need.
sorry man, i think in 2 weeks you're going to have 2 cases of bottle bombs..... or green beer at 6 volumes.

but hopefully i'm wrong and it works out perfectly.

EDIT: nevermind, i wasn't paying attention. i still think you need to wait before you'll see the results of the sugar + carb tabs