Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > second batch: overcarbed

Reply
 
LinkBack Thread Tools
Old 12-06-2007, 02:28 AM   #1
radicalsubversiv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Washington, DC
Posts: 24
Likes Given: 2

Default second batch: overcarbed

Howdy,

First off, kudos to all the regulars on a great forum. The first couple times I've posted I've gotten very helpful feedback, and I've learned far more than I ever wanted to know about a number of topics surfing the archives.

I'm just starting to drink my second batch, 2.5 weeks after bottling -- an English Brown Ale from the Brewer's Best kit, replacing the dry yeast with a WLP005 British Ale Yeast.

I don't have a secondary available, so I let it sit in the primary for two full weeks. (The fermentation started pretty abruptly after about 48 hours, and the bubbling stopped a little abruptly after a day or so.)

and the final gravity was very close to the target 1.010 for the recipe (it was a little hard to read because the hydrometer was just barely on the edge of floating in the test cylinder, which clearly isn't tall enough). It tasted pretty great on bottling day. Used the 5 oz of corn sugar provided in the kit for the priming solution, and bottled.

While the taste today is a dramatic improvement over my first attempt, it's definitely moderately overcarbonated, which may be connected to a thin mouthfeel and an off-taste which I'm having a hard time describing except as a mild "bite" -- perhaps similar in character to the champagne-y taste of my first batch, but much less intense.

I have two basic questions:

1) Is there anything to do with it now? As a test, I uncapped and recapped a couple bottles yesterday. They foamed a fair amount at room temperature, but the one I re-opened today tastes better. OTOH, it went flat a little quickly, and I assume the risk of oxidation means it'll start going stale soon?

2) I've got a batch of Oatmeal Stout in the fermenter right now, and I'm wondering if there's anything I should be paying attention to prevent the problem from recurring. Maybe just use a little less priming sugar?

Many thanks in advance!

__________________
radicalsubversiv is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 05:13 AM   #2
covered95
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Bremerton, WA
Posts: 100
Default

I had a similar problem with my first batch. The only thing that I found was to get them very cold before opening and have a glass handy for a quick pour. Sorry.

I'll let someone else chime in on the second question, but will ask how much priming sugar you used the first time.

Finally, some people say that they taste a "bite" on beers made from extract. This may or may not be what you are experiencing.

*edit* sorry, I see now that you used 5 oz. my fault.

__________________
covered95 is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 06:36 AM   #3
RICLARK
Feedback Score: 0 reviews
 
RICLARK's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Grand Ledge, Mich
Posts: 2,539
Liked 10 Times on 9 Posts

Default

Dont use exactly how much corn sugar they gave you, First measure out 3/4 of a cup instead thats all you need for 5 gallons. And I used that same brewers best kit and I had to let it sit about 6 weeks in bottles beofre I could drink it, It had a weird bitter metallic taste to it. But after it aged for a little bit it wasn't bad.For a Stout I use 1 1/2 cups of DME instead of Corn Sugar but it takes an extra couple of weeks to Carbonate.

__________________
RICLARK is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 12:22 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,330
Liked 4274 Times on 3113 Posts
Likes Given: 820

Default

I always weigh my priming sugar- and usually use just about 4 ounces for 5 gallons. This seems to work for me.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 12:58 PM   #5
Brewno
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Location: PA
Posts: 365
Liked 1 Times on 1 Posts

Default

My LHBS supplies a 5 oz bag of priming sugar also and instructs to use all of it, I never do; I use 3/4 cup for 5 gals. Although I doubt if the full 5 oz would hurt....as long as you don't use a full cup! I've noticed other home brew supply places selling similar 5 oz bags too.

__________________
Brewno is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 01:37 PM   #6
radicalsubversiv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Washington, DC
Posts: 24
Likes Given: 2

Default

Thanks -- I'll go with 0.75 cups for the stout.

In the meantime, any thoughts on the idea of opening and recapping the bottles?

__________________
radicalsubversiv is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 01:42 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,330
Liked 4274 Times on 3113 Posts
Likes Given: 820

Default

Well, if you have to recap to have them drinkable, then by all means do it. I can't think of another way to do it, if chilling them doesn't work. I'd try chilling for a week or so first, though.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 02:38 PM   #8
radicalsubversiv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Washington, DC
Posts: 24
Likes Given: 2

Default

They're more drinkable when chilled for a few days (and don't foam over like they do at room temperature), but the carbonation still overpowers much of the taste of the beer. So I guess I'll do some more recapping if the risk of oxidization and contamination is reasonably low.

__________________
radicalsubversiv is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 02:41 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,330
Liked 4274 Times on 3113 Posts
Likes Given: 820

Default

Not really a problem with oxidation- the co2 will protect the beer. If you're just uncapping, and recapping without splashing, it'll be fine. I'd still try chilling them at least a week first, though. That might solve the problem.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2007, 02:51 PM   #10
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,131
Liked 566 Times on 334 Posts
Likes Given: 201

Default

Quote:
Originally Posted by radicalsubversiv
They're more drinkable when chilled for a few days (and don't foam over like they do at room temperature), but the carbonation still overpowers much of the taste of the beer. So I guess I'll do some more recapping if the risk of oxidization and contamination is reasonably low.
Couple of thoughts:

-With only two weeks in the primary and no additional time in a secondary, you likely bottled with some residual sugars in the wort. These residual sugars along with 5-Oz’s (what I’d consider too much) of corn sugar is the likely culprit.

In the future:
~ Don’t rush the beer out of the vessels into the bottles. One week minimum in a primary….then
~ Get a secondary clearing vessel. This will help you free up your primary for the next batch and let your first beer continue to ferment/condition. Two weeks in a secondary.
~ ¾ cup of priming sugar for a normally carb’d beer…less for your milds and stouts or any other English style.

For your current batch:
~ Uncap a bottle…give it a slight jolt on the table top…this will cause it to foam…this accomplishs two things:
· It causes the beer to degass slightly to knock some carbonation out of suspension.
· It will fill the neck of your bottle with CO2 rich foam and eliminate any oxygen in the bottles.
· Cap…
· Chill for at least a week to allow CO2 to comepletely dissolve into solution
__________________

*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BierMuncher 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
Overcarbed My Keg Buzz_Armstrong Bottling/Kegging 12 05-30-2009 02:10 PM
overcarbed keg pingi Bottling/Kegging 5 04-21-2009 05:14 PM
Overcarbed what can I do for today? Aleforge Bottling/Kegging 7 08-09-2008 09:09 PM
Overcarbed dataz722 Bottling/Kegging 4 07-30-2008 12:28 AM
Overcarbed Keg, will it get better? ScoutMan Bottling/Kegging 3 11-18-2007 11:59 PM