shafferpilot
Well-Known Member
That is too much headspace. Save that 5 gallon carboy for your first full batch.
jester22151 said:I know you don't add yeast to the bottle, but some yeast has to still be in it to eat the suger to carbonate the beer.
My first batch was a pale ale, it was ok but it was a little sweeter than i liked. I followed the directions to the letter, because I just wanted to make sure i could do it right before i started messing with it. I let it ferment for about 11 days before bottling it. i will tell you that i was pretty eager so i didn't let it condition for long. The one big problem i had was that by the time I got to filling the last bottle, I had stirred up the yeast on the bottom of the fermenter a little. I was wondering if I got a secondary fermenter would that help cut the cloudiness of the beer.
All of this is in preperation for the next batch which will be and Irish red that i am going to put raspburries in. As an aside, should I put the raspburries in the primary or secondary fermentor?
shafferpilot said:That is too much headspace. Save that 5 gallon carboy for your first full batch.
jasno999 said:Ok will do. I hate the wating game but hopefully it will be worth it. The beer I did tase was pretty good. Different taste to it but not bad in any way. I just think the carbination would make it taste a lot better.
RedTickBeer said:Thats what I thought, thanks Shaffer.
So I'm thinking three weeks total in the primary, then bottle it up?
blackshirtproud said:Is it possible to get sick from sampleing your brew before bottleing?
I have the WCA fermenting for about almost four weeks now and bottled one or two bottles each week to see wich time period is the best for future reference.
I have taken small samples before at each week interval at about 1/2 a measureing cup full with no ill affects. Well i finished bottleing all contents and as before tryed a sample. Curiously I also dipped a finger into the settled yeast and whatnot to see what it tasted like. Well, later on that night several hours latter I hurled! So I guess my question is, Would the beer have gone bad and caused this , was it the white stuff or would the alchohol not allow "spoiling" or could it be some other random thing?
blackshirtproud said:Is it possible to get sick from sampleing your brew before bottleing?
I have the WCA fermenting for about almost four weeks now and bottled one or two bottles each week to see wich time period is the best for future reference.
I have taken small samples before at each week interval at about 1/2 a measureing cup full with no ill affects. Well i finished bottleing all contents and as before tryed a sample. Curiously I also dipped a finger into the settled yeast and whatnot to see what it tasted like. Well, later on that night several hours latter I hurled! So I guess my question is, Would the beer have gone bad and caused this , was it the white stuff or would the alchohol not allow "spoiling" or could it be some other random thing?
Yes, I used the granulated cane sugar. I have yet to open the first bottlemr jones said:yeast is high in vitamin b and is good for you but i agree too much of a living thing is probably not a good thing. and in some subcultures (usually in germany) the yeast is served in the beer. But i think that was a pretty good idea about bottling at different times to compare flavorings. and i have to assume you used the granulated sugar. i was just wondering how that worked out. i used some DME in my first batch and i have some corn sugar for my second thats about to be bottled tomorrow. well good luck with brew.
-nick
Fire Me Boy! said:So, I'm admittedly a n00b. And I have a Mr. Beer. Got me started.
I actually got to reading reviews to buy one for my sister-in-law and that got me interested... so then I decided to try the Mr. Brew to see if I like it.
So far, so good. I've bottled the Canadian Light (using a corn sugar syrup rather than table sugar) and I have the Sticky Wicket oatmeal stout and Whispering Wheat weizenbier in fermenter kegs. On both the last two I used liquid yeasts from White Labs... and there I experienced my first "explosive fermentation". Came home about 15 hours after I pitched the yeast to it foaming out of the wheat.
Anyone tell me what effect this will have on my beer? I didn't lose a lot of it... and I kinda figured that since it was all coming out, it wasn't letting anything in.
But I don't know...
GloHoppa said:Ive been sampling a few of my WCPA's after fridging them for a week (3 weeks bottle condition too) and they taste good although i would recommend against the mr beer directions with using granulated sugar for priming....definitely a cidery taste on the front end..
still better than BMC!!!!
Fire Me Boy! said:Anybody re-used the yeast cake from a Mr. Beer?
I'll be doing some more beer shortly and was debating re-using the yeast.
Fire Me Boy! said:Anybody re-used the yeast cake from a Mr. Beer?
I'll be doing some more beer shortly and was debating re-using the yeast.
I can understand that with the dry yeasts, but the two batches I have going are White Labs liquid yeasts.BraeHaus said:no, don't run the risk of infection and don't cheap out. That yeast is as good as spent.
Yeast is so cheap it's really not worth re-using, just buy more.
Fire Me Boy! said:I can understand that with the dry yeasts, but the two batches I have going are White Labs liquid yeasts.
But if there's an increased risk of infection because of the design of the Mr. Beer, that's another matter.
May not try it... not with a mix. I had a problem with explosive fermentation when I pitched the liquid yeast. I can't imagine it would be any better on top of the yeast. I understanding using the yeast cake will lead to very fast, vigorous fermentation.sflcowboy78 said:if you pitched with liquid yeast the cost might be worth the try. people have brewed on top of the yeast cake before. if your sanitation was good to begin with and you have another wort ready to go right after you bottle the current batch then there is really little risk in it, but you beer might not turn out as good as expected or it might have an infection. i am just not sure how it would be in the open system of a mr. beer.
Fire Me Boy! said:May not try it... not with a mix. I had a problem with explosive fermentation when I pitched the liquid yeast. I can't imagine it would be any better on top of the yeast. I understanding using the yeast cake will lead to very fast, vigorous fermentation.
That would probably be messy!
Fire Me Boy! said:I think I just took the next step to going full bore with this thing.
I just bought two 3-gal. glass carboys (I have two small Mr. Beer kegs)... was thinking about using them for batch priming, but now I'm thinking about using them as primary fermenters rather than the Mr. Beer kegs.
I like the idea of staying to smaller batches... I really like trying a lot of different beers, and while I like beer, I don't drink it all the time. I just like the flavor of homebrew better.
Yeah, I'm going to start using the carboy for the primary fermenter, then use the Mr. Beer kegs for bottling.iamjonsharp said:Yeah carboys or ale pails work better than mr beer kegs, because you can always add a blow off tube if need be.
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