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Old 11-25-2012, 05:51 PM   #11
gelatin
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Well it was down to 1.025 within the first week, only went down .003 the next week. I didn't actually do the three days of gravity readings I maybe should have. Fermenting temperature was 68-75 first three days, 63-68 degrees after that. It's definitely possible it could have used more fermenting time, the yeast wasn't fully flocculated. This is a forgiving style though, as long as the bottles hold it will handle the sweetness.

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Old 11-25-2012, 06:00 PM   #12
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sounds like that's it. Not enough time to ferment out & clean up & settle out clear first. The priming sugar will get the yeast working again. But it'll also try to finish the left over unconsumed sugars as well. so having some left caked up in the bottling bucket may yet even things out.
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Old 11-25-2012, 06:21 PM   #13
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1.003 FG is way low... Ill bet fermentation was over.(EDIT okay after re reading I understand that the FG was 1.02) Do you normally just dump sugar into a bucket and bottle? I have always boiled for at least a few minutes to kill the bacteria or whatever is in the sugar, then I pour the sugar water into my bottling bucket, rack the beer, then bottle. This way I know the sugar is bacteria free and thoroughly mixed into the fermented brew.
BTW if your beer tasted sweet, you probably added too much priming sugar to some of the bottles. If you are going to go ahead and let the bottles carb up, I suggest you put them somewhere that you wouldnt mind getting beer all over(if they start exploding, it can get very messy) You could put them in a cooler, mash tun with a lid on it, bottling bucket, brew pot, etc.... I had a few bottles blow up in a closet a few years ago and it was a bitch to clean up, there was glass embedded in my walls and sticky beer in my carpet.....it sucked.
Good luck.

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Old 11-25-2012, 06:34 PM   #14
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I would definitely boil the sugar for both sanitation and ease of dissipation into the wort, I was just being dumb this time.

I should get a cooler, in the mean time the bottles can ferment in the sink.

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Old 11-25-2012, 07:25 PM   #15
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I made the exact same mistake on my second batch ever. I entirely forgot the priming sugar and started the siphon into my bottling bucket, remembered the sugar, and dumped it in fast. I reserved the last bit of beer to sample and realized what I did after I tasted how sweet it was. Unfortunately 3/4 of the beer was already bottled and capped. I feel a little fortunate that I at least racked on top of the sugar which imparted some stirring action in the bucket but I had that gritty finish like you. After 3 weeks the majority that I've cracked are still undercarbed but I've also had a gusher - no bombs yet. I dont expect they'll end up perfect but I'm hoping the low bottles will carb up a bit more given some time. Ah well, lesson learned.

I'm not sure about your headspace theory but I'd put the offending bottles in a tote for some extra insurance as suggested. I'd be a bit more concerned since your FG was relatively high... your last bottles likely have some serious pressure building due to the concentrated priming sugar and potentially unfermented sugars.

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Old 11-25-2012, 08:16 PM   #16
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My FG was definitely relatively high, but it's within specification from the online calculators. The half pounds of maltodextrin adds a decent amount.

Did your gushers only happen when opening normally?

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Old 11-25-2012, 08:32 PM   #17
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Haha yeah - no spontaneous gushers. I opened a few over the weekend to check carbonation levels and only had one gush but it foamed for a good 5 minutes. I could just be imagining things, but the gusher's cap seemed to be bulging slightly so you might want to keep an eye out for that.

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