samuelzero
Well-Known Member
Hi everyone.
I bottled my first batch of Pale Ale (OG 1.054) on Sunday, using the plastic PET bottles that came with a Mr. Beer kit. On Tuesday, I picked one up and noticed that it is quite firm, implying that carbonation has already taken place. It was my understanding that it is supposed to take a minimum of one week.
My gravity settled out at 1.016 after a week in primary, and was the same after a week in secondary. I should mention that the temp in my apartment hovers in the low - mid seventies, and the dry Cooper's ale yeast I used was pretty much done with the primary fermentation after a day and a half (1.019).
I primed with corn sugar, using an amount equivalent to 3/4 cup to 5 gallons ( I made a 2.5 gallon batch). I boiled the sugar in a cup of water for 5 minutes. I'm fairly confident that I used the right amount of sugar.
Do you think my beer is infected? It tasted good at bottling time, though I suppose if it got infected during bottling, there could be bacteria creating extra CO2. Have any of you experienced fast carbonation? Opinions?
Thanks for your insight.
I bottled my first batch of Pale Ale (OG 1.054) on Sunday, using the plastic PET bottles that came with a Mr. Beer kit. On Tuesday, I picked one up and noticed that it is quite firm, implying that carbonation has already taken place. It was my understanding that it is supposed to take a minimum of one week.
My gravity settled out at 1.016 after a week in primary, and was the same after a week in secondary. I should mention that the temp in my apartment hovers in the low - mid seventies, and the dry Cooper's ale yeast I used was pretty much done with the primary fermentation after a day and a half (1.019).
I primed with corn sugar, using an amount equivalent to 3/4 cup to 5 gallons ( I made a 2.5 gallon batch). I boiled the sugar in a cup of water for 5 minutes. I'm fairly confident that I used the right amount of sugar.
Do you think my beer is infected? It tasted good at bottling time, though I suppose if it got infected during bottling, there could be bacteria creating extra CO2. Have any of you experienced fast carbonation? Opinions?
Thanks for your insight.