Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Recarbing beer
Reply
 
LinkBack Thread Tools
Old 09-07-2012, 02:24 AM   #1
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 435
Liked 26 Times on 23 Posts
Likes Given: 17

Default Recarbing beer

I recently brewed a Saison. I always check a bottle after a couple days to avoid bombs. The first one I checked was a gusher, so were the next two. I immediately refrigerated them all. After about 3 hours in the fridge I drank some with some friends to get rid of them, but none of the chilled ones gushed. After another day I decided to try another one and it seems undercarbed. If I take them out of the fridge will the yeast reactivate and finish conditioning/carbing?

__________________
JDFlow is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 03:02 AM   #2
Bheher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pittsburgh Pa
Posts: 132
Liked 1 Times on 1 Posts
Likes Given: 1

Default

If you are bottle carbing, you should always just let it sit for 3 weeks at room temp. You shouldn't really be trying to control carbonation with temperature. If you are having bottle bombs, make sure the beer is done fermenting before you bottle then start looking at your sanitization process.

__________________
Bheher is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 03:05 AM   #3
Bheher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pittsburgh Pa
Posts: 132
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Also, if you open a beer that is in the process of carbing you will get a gusher.
Watch this vid:


I would take the beer out of the fridge and let it sit at room temp for 3 weeks.
__________________
Bheher is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 03:06 AM   #4
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 435
Liked 26 Times on 23 Posts
Likes Given: 17

Default

I understand that and realize I jumped to a stupid conclusion in thinking that fermentation was over just because the SG was 1.009. My question now is; if I take them out of the fridge will the yeast come out of dormancy and continue to carb/condition?

__________________
JDFlow is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 03:07 AM   #5
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 435
Liked 26 Times on 23 Posts
Likes Given: 17

Default

Quote:
Originally Posted by Bheher View Post
Also, if you open a beer that is in the process of carbing you will get a gusher.
Watch this vid:
http://www.youtube.com/watch?v=FlBlnTfZ2iw

I would take the beer out of the fridge and let it sit at room temp for 3 weeks.
Thanks
__________________
JDFlow is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 03:12 AM   #6
Stauffbier
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Stauffbier's Avatar
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,103
Liked 1016 Times on 623 Posts
Likes Given: 2695

Default

Quote:
Originally Posted by JDFlow View Post
I understand that and realize I jumped to a stupid conclusion in thinking that fermentation was over just because the SG was 1.009. My question now is; if I take them out of the fridge will the yeast come out of dormancy and continue to carb/condition?
The yeast will go back to work after you bring the temp back up to 70(ish). When the beer does get back up to that temp, you might want to gently shake the yeast back in to suspension to get them working again. As mentioned above you should never judge carbonation by opening a warm bottle that's only been conditioning for a few days. It's likely to either always gush or be way under carbed. If you insist on "testing" a bottle of beer early you should always chill it for at least 48 hours. A week of chilling would be even better. That gives the co2 that's trapped in the neck of the bottle time to absorb in to the beer...
__________________
Bier war sein letztes wort dann trugen ihn die Englein fort...

Stauffbier is offline
JDFlow Likes This 
Reply With Quote Quick reply to this message
Old 09-07-2012, 04:11 AM   #7
Draken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Matthews, NC
Posts: 415
Liked 18 Times on 16 Posts

Default

Quote:
Originally Posted by JDFlow View Post
I understand that and realize I jumped to a stupid conclusion in thinking that fermentation was over just because the SG was 1.009. My question now is; if I take them out of the fridge will the yeast come out of dormancy and continue to carb/condition?
OK So this is important info. Did you have three straight days of steady FG readings??

What yeast did you use? I ask because the French Saison yeast can murder some sugars. I had a brew go from 1.080 or so down to under 1!!! You could have some serious issues if those things aren't done yet.

To give you an idea. We add about 5oz of sugar to a beer to carb. Thats around 2.5 vol of CO2. With a 1.009 gravity, assuming it would have finished even at 1.004, you are talking about the equivalent of bottling with an additional 11oz of sugar. That comes out to about 7 vols all told. Beer bottles can hold about 4.. so
__________________
Draken is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2012, 07:49 AM   #8
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 435
Liked 26 Times on 23 Posts
Likes Given: 17

Default

I took it out of the fridge. No bottle bombs! And just one week later the beer tastes amazingly better! I guess it was done fermenting. It sat in primary for a good 3 weeks. I used 3724 Belgian Saison. I wish washed yeast stayed good for a year because I'd love to have a few free rounds for next summer.

__________________
JDFlow is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! Revvy Beginners Beer Brewing Forum 517 10-08-2014 07:18 AM
Recarbing store-bought beer HibsMax Beginners Beer Brewing Forum 22 05-13-2012 06:48 PM
Recarbing beer mikesmith1611 Beginners Beer Brewing Forum 3 04-03-2012 04:30 PM
Is it possible that my water makes good light beer but bad dark beer? Unibrow Beginners Beer Brewing Forum 7 01-18-2012 10:21 PM
Developing a taste for beer - Opened my first beer after 7 days in the bottle... HopHeadGrady Beginners Beer Brewing Forum 13 01-14-2012 10:33 PM



Newest Threads

LATEST SPONSOR DEALS