narddawg314
Well-Known Member
Ok so rookie mistake.... I was excited to bottle my pumpkin ale since this was the first one I've done and had zero issues up to this point. I transferred over to my bottling bucket which already had my 4oz of corn sugar water mixture in it. About halfway through the transfer I took a sample to get my final og and that's when I found my problem. It's only dropped to 1.032 from 1.056 , and should have dropped to 1.011. Not thinking clearly I finished transferring to my bottling bucket and bottled it all.
Now I'm wondering is there anything I can do to save it? I thought about adding a few drops of yeast to each bottle and letting them age for a few weeks, but not sure it's a good idea. I'm definitely worried about bottle bombs since I've added the carb sugar already. What are my options here?
EDIT:
10lb 2 row
1lb Crystal Malt
1/2lb Carapils
1/2lb Aromatic
1/4lb Special Roast
1lb roasted pumpkin
1oz Cascade 60 minutes
1oz Goldings 10 minutes
OG 1.056
Primary for 5 days at 67deg F
Secondary for 11 days at 67deg F
Added spices to secondary
Cold Crashed to 39deg F after 11 days in for 36 hours
boiled 2 cups water with 4oz of corn sugar
cooled sugar water to 70deg F and added to bottling bucket
transferred secondary to bottling bucket and took sample from secondary (not with the sugar water added)
FG at this point is 1.032 and needs to be 1.011
bottled anyway
-----------------------------------------------------
UPDATE:
We sanitized all of the bottles and dumped them back into the glass carboy. There was some foaming going on so it looks like carbonation was starting to happen.
I bought a second pack of dry Nottingham Ale Yeast. Rehydrated the yeast and pitched it into the carboy followed by a gentle swirling. I didn't see any activity after 18 hours so I swirled the carboy again this morning. This time I'm holding it at 64deg F and hoping for the best. Anything else I should be doing?
Now I'm wondering is there anything I can do to save it? I thought about adding a few drops of yeast to each bottle and letting them age for a few weeks, but not sure it's a good idea. I'm definitely worried about bottle bombs since I've added the carb sugar already. What are my options here?
EDIT:
10lb 2 row
1lb Crystal Malt
1/2lb Carapils
1/2lb Aromatic
1/4lb Special Roast
1lb roasted pumpkin
1oz Cascade 60 minutes
1oz Goldings 10 minutes
OG 1.056
Primary for 5 days at 67deg F
Secondary for 11 days at 67deg F
Added spices to secondary
Cold Crashed to 39deg F after 11 days in for 36 hours
boiled 2 cups water with 4oz of corn sugar
cooled sugar water to 70deg F and added to bottling bucket
transferred secondary to bottling bucket and took sample from secondary (not with the sugar water added)
FG at this point is 1.032 and needs to be 1.011
bottled anyway
-----------------------------------------------------
UPDATE:
We sanitized all of the bottles and dumped them back into the glass carboy. There was some foaming going on so it looks like carbonation was starting to happen.
I bought a second pack of dry Nottingham Ale Yeast. Rehydrated the yeast and pitched it into the carboy followed by a gentle swirling. I didn't see any activity after 18 hours so I swirled the carboy again this morning. This time I'm holding it at 64deg F and hoping for the best. Anything else I should be doing?
Last edited: