mmonacel
Well-Known Member
I just bottled my first batch which was a 5.5 gallon IPA recipe. I dry-hopped for 10 days and my FG remained constant at 16 points for a number of days (target was 15). While I was shooting for 5.5 gallons, apparently I only got slightly under 5 gallons in the end. Unfortunately, I didn't know this until after I made my priming solution for 5.5 gallons at 62 degrees (4.26 oz of sugar) and racked to my bottling bucket that had the measurements on the side. 5 gallons at at 62 degrees would have been 3.87 oz - a difference of .39 oz over.
While I fermented and dry-hopped at 62 degrees, I bottled at 70 ambient. My guess is that the temperature of the beer when going into the bottle was probably at about 64/65 (maybe warmer?) given it had time to warm up while I tried to get my process down...
All but three bottles are 22oz bombers. (an apropos name? )
Questions:
Thanks in advance guys!
While I fermented and dry-hopped at 62 degrees, I bottled at 70 ambient. My guess is that the temperature of the beer when going into the bottle was probably at about 64/65 (maybe warmer?) given it had time to warm up while I tried to get my process down...
All but three bottles are 22oz bombers. (an apropos name? )
Questions:
- Will a .39 oz difference in sugar ensure bottle bombs for me?
- I fermented and dry-hopped at 60-62 degrees the entire time, but I plan to condition / carb the bottles at around 70. Is 62 degrees the right temperature to put in to the priming sugar calculation?
- If I do have bottle bombs on my way, what's the best strategy from here? Keep for a week or two condition in my basement (62 degrees) and start drinking heavily to finish them up before they start exploding?
Thanks in advance guys!