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Old 09-08-2007, 09:35 PM   #1
munkiefruit
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I have been lurking here for awhile, and have learned a tremendous bit by just reading what you brew wizards have posted. Today I finally have a question for you.

I had a Kolsch in secondary and was getting ready to bottle today. I began transfering to the bottling bucket and had 5oz of priming sugar mixing while it siphoned away. I went to prep the bottling area and discovered in my haste I had no caps left. DOH!!!

Earliest I will be able to get caps is tomorrow. So I stuck an airlock on the bucket and have it sitting in the corner. Will I need to add a tad bit more priming sugar tomorrow, or will it be fine with what is already in it? Thanks in advance guys .

Dave

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Old 09-08-2007, 09:38 PM   #2
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Can't say for sure. But I think I'd probably guess and add 50% more.

But I ain't got a clue.

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Old 09-09-2007, 12:41 AM   #3
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Any idea exactly which yeast strain you used? Some ferment out faster than others.

Far be it from me to contradict the Great Orfy - he's been around a lot longer than I have and has a lot more experience - but 50% additional sugar sounds high. Considering it takes a full two weeks to ferment out the entirety of the priming sugar, I find it hard to believe that half of it is gone in the first 24 hours. I'd suggest 25% more.

If you put too much in, you may have bottle bombs. If you put too little in, it'll just take longer to carb and may have low carbonation. I'd rather you have to wait a few more weeks and have something to drink than have them blow up and lose them entirely.

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Old 09-09-2007, 01:24 AM   #4
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The yeast was wyeast kolsch, it has been in the secondary for a little over 2 weeks till I transfered today. Lol and I agree last thing I want is bottle bombs. I will be hitting the LHBS first thing in the morning when he opens.
So looking at a timeframe of roughly 24 hrs from when I added the 5oz of priming sugar to when I will be able to actually bottle

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Old 09-09-2007, 02:28 AM   #5
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Conservative approach:

Let the beer sit in the bottling bucket until it has finished the additional fermentation. Then start the priming process over.

Aggressive approach:

Go ahead and add 2 Oz of corn sugar tomorrow and then bottle. I doubt that 2 additional Oz's after the beer has had 24 hours to chew up your priming sugar will create a problem.

Do yourself and your felow brewers a favor though. Whatever the outcome, post the results in a few weeks so others can learn.

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Old 09-09-2007, 02:37 AM   #6
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I agree with Bier's safe approach......let it ferment out for a couple of days, then add the correct amount of priming sugar (about 4.5 oz by weight) then bottle it.

For future reference..

http://hbd.org/cgi-bin/recipator/rec...ml?9086617#tag

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Old 09-09-2007, 02:48 AM   #7
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What was the final gravity?

You could take a hydrometor reading and see how much it's up and how much it changes in 24hrs....it would give you at least a LITTLE bit more of an idea how much to add...

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Old 09-09-2007, 02:56 AM   #8
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I'm going with the Munchers approach. Now there was a good lesson learned here though.

Folks should remember the Boy Scout Motto when brewing. Be Prepared!!!

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Old 09-09-2007, 03:08 AM   #9
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Why not stick the bucket in the fridge and crash it below fermentation temps? Siphon it cold, and then return to room temp after capping.

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Old 09-09-2007, 03:56 AM   #10
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Great Ideas everyone thanks for the input. Unfortunatly as far as the FG goes I got lazy with this batch and never took any gravity readings. I figured after making 6 identical batches what could go wrong lol.

I like the idea of sticking it in the fridge and keeping it there till I get the caps and bottle, but don't think SWMBO would take to the notion of me emptying the fridge for that.

So I believe I will end up taking BierMuncher's conservative approach and let it sit a few more days in the bottling bucket. I will post back the results from this unplanned experiment after everything plays out.

Thanks again everyone for the great advice.

Dave

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