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Old 05-19-2010, 01:47 AM   #1
BriarwoodBrewer
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May 2010
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I popped open a bottle of young beer (3 days after putting in bottles) to taste progress. I know it is way too early, but it seemed way too carbonated, apple cider tasting/smelling. Color/clarity is fine. Will this get better with age or did I do something. I usually keg, this was the first time I bottled the whole batch. Any thoughts?

 
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Old 05-19-2010, 01:49 AM   #2
avidhomebrewer
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Sep 2007
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Let it go longer. When I bottle, I usually let mine age for a minimum of a month before I sample. As far as the carbonation, was fermentation complete before you bottled? Did you add too much priming sugar... etc.

 
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Old 05-19-2010, 01:55 AM   #3
BriarwoodBrewer
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Quote:
Originally Posted by avidhomebrewer View Post
Let it go longer. When I bottle, I usually let mine age for a minimum of a month before I sample. As far as the carbonation, was fermentation complete before you bottled? Did you add too much priming sugar... etc.
I may have done both. I haven't brewed in about four years and maybe got impatient and since I've never bottled before I may have used too much sugar. I used 5.5 ounces in a 5 gallon batch. It had the bubbles similar to champaign. Do you think the apple cider taste will vanish with time?

 
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Old 05-19-2010, 02:00 AM   #4
mojotele
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Quote:
Originally Posted by BriarwoodBrewer View Post
I may have done both. I haven't brewed in about four years and maybe got impatient and since I've never bottled before I may have used too much sugar. I used 5.5 ounces in a 5 gallon batch. It had the bubbles similar to champaign. Do you think the apple cider taste will vanish with time?
You may have used a bit too much priming sugar. 5.5 ounces is a hefty dose.

The apple cider taste may go away with time. Young beer often has some acetaldehyde in it, an intermediate product of the yeast. It can taste sour or like green apple. The yeast will get rid of it in time.

 
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Old 05-19-2010, 02:04 AM   #5
BriarwoodBrewer
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You said the yeast will get rid of it with time. Do I need to remove the bottles from the frig? Should I store at a different temp? How much sugar should I have used? Sorry for all the questions....

 
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Old 05-19-2010, 02:15 AM   #6
BigB
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Yes, let the bottles age at room temperature for 3 weeks. 4 oz of sugar is generally acceptable, but could vary slightly depending on the style.
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Old 05-19-2010, 02:22 AM   #7
BriarwoodBrewer
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May 2010
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No way to fix over-carbonation?? I have the bottles sitting in my basement at room temp. I will wait three weeks before trying another.

 
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Old 05-19-2010, 02:26 AM   #8
BigB
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What style of beer was it? Some belgians and some german wheats go great being super carbed. The foaming/champagne like characteristic will fade as the CO2 disolves into solution. That will take time. Also, the off flavors will mellow with time, but that will usually only happen at room temperature where the yeast are active.
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I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

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Old 05-19-2010, 02:37 AM   #9
BriarwoodBrewer
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It was an American Light version. I hope with time it will get better.

 
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Old 05-19-2010, 07:37 PM   #10
Hang Glider
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you can fix over-carbonation. If you have a good pile of caps, you can dunk the bottles upside down in StarSan, then pop the top and re-cap with a new one.

However, I would let them age considerably longer than 3 days - you will most likely be pleasantly surprised.

+1 to 4oz sugar for priming.

also - what was your final gravity at the end of fermentation?

 
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