taintedplay

Recipes 

ok i made a mistake. i bought an extract kit, but only wanted to do half the first time. i didnt think to cut the yeast in half, so when i first brewed it, i used double the yeast (ie used full amount of yeast and half of everything else)

now, when i bottled it today, i added the full 3/4th cup of corn sugar (forgot to cut that inhalf becuase i did half a brew) so i used double the sugar. so i have double the yeast double the sugar if all the yeast is left over. am i ok? or should i put these somewhere if they blow i wont be cleaning for a week

mikemohn

Recipes 

I don't think the amount of yeast will be a problem, but if you put two times the amount of sugar in to bottle, I would definitely worry about bottle bombs.

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Bottled: English Brown Ale, Belgian Amber Ale, EdWort's Apfelwein

taintedplay

Recipes 

well since theres double hte yeast i was hoping that would counter the sugar. would it be safe to put them under my deck? obviously no light gets out there, but i think it gets to like 50 at night right now which i bets too cold.

greeneyed

Recipes 

When carbing temp just prolongs or increases the time frame. The problem is the sugar. You put enough sugar in to do twice as much as needed. There in lies your problem.

JiveTurkey

Recipes 

Not really. Whatever yeast there is will eat all the sugar and produce CO2.

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Aging for 1 Year: #1 LHBS Standard (Dry) Stout
In bottles: #2 Honing Wit (Belgian Wit Bier w/honey); #3 Be Hoppy, Not Bitter ("Oregon" Pale Ale: APA using Oregon-inspired ingredients and lots of late-addition/dry-hops); #4 American Red-Head (Irish Red made from American ingredients); #5 Student Power Orange Ale (Orange-hued amber ale for a wedding)
Primary: [n/a]
On deck: [Thinking about it]

taintedplay

Recipes 

ok i have them all in a cardboard box and over that i put a rubbermaid big plastic container. like the huge ones to store stuff in. is that enough?

Grimm

Recipes 

I generally put my bottles in wine box with the tall cardboard dividers and then place that inside a large rubbermaid bin that I can close and lock the top on. this way if one explodes it shouldn't make the others explode and the mess is all contained in the rubber maid bin. I do this for all my conditioning beer i just prefer to be safe.

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RedGlass

Recipes 

That's plenty. If they don't explode...you're going to have some super carbonated beer.

taintedplay

Recipes 

Instead of the normal two weeks should I maybe only do two? And I don't want it blowing in my fridge after, once there cold they won't blow because there done xarbonating right?

funkapottomous

Recipes 

depending on the yeast, yeah.

refrigerating it will make the yeast go dormant after they've carbonated to your liking.

double the yeast plus double the sugar = super duper carbonation. If they don't explode, they'll be super carbed.

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Little Wing Brewery
Making the apartment smell funny since 2010.
Bottled:
American Brown Porter
2-row Cascade Smash pale
American Brown Vanilla Porter
Southern Star Bombshell Blonde Clone
Primary:
Black-Raz Mead