Didn't stir priming sugar... pour back and rebottle or hope for the best? - Home Brew Forums
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Old 05-26-2011, 04:57 AM   #1
matts
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Dec 2009
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I read some posts that said the sugar would get stirred in while siphoning into the bucket. Tasted the last 8 oz of the bucket and it was way too sweet. I know this can be a recipe for bottle bombs.

So the question is: do I pour all the bottles back, rebottle and deal with that huge amount of oxidization? Or should I just hope that it was reasonably mixed in to most of the bottles with one or two bottle bombs?

Suggestions? Advice?

Thanks,
Matt



 
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Old 05-26-2011, 05:01 AM   #2

As long as your beer was done fermenting, you should be fine. Bottle bombs usually happen when people have an infection or bottle too early. Although your bottles will be unevenly carbonated, it will be hard to tell the difference in most of them. I didn't stir my priming sugar for the first year I was brewing, and never had a problem.


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Old 05-26-2011, 05:07 AM   #3
johnnyspade
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Are you sure the fermentation was finished? Perhaps the wort was sweet because it wasn't done yet? Did you just add the sugar to the bucket dry or did you mix up a solution?

 
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Old 05-26-2011, 05:12 AM   #4
matts
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Quote:
Originally Posted by johnnyspade View Post
Are you sure the fermentation was finished? Perhaps the wort was sweet because it wasn't done yet? Did you just add the sugar to the bucket dry or did you mix up a solution?
Thanks for your quick responses. I didn't measure original and final gravity, but it was in the primary for 3 weeks and had no airlock activity (I know that's not a true indicator).

I added 2 cups of water and DME that had been boiled for 20 mins.

Edit: 8 oz DME, 5 gal batch

 
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Old 05-26-2011, 05:13 AM   #5
matts
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Dec 2009
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Quote:
Originally Posted by Suthrncomfrt1884 View Post
As long as your beer was done fermenting, you should be fine. Bottle bombs usually happen when people have an infection or bottle too early. Although your bottles will be unevenly carbonated, it will be hard to tell the difference in most of them. I didn't stir my priming sugar for the first year I was brewing, and never had a problem.
Thanks, this makes me feel better. I was really close to dumping them all back in the bucket. I'll still take precautions though.

 
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Old 05-26-2011, 05:15 AM   #6
Jaybird
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Did you add the priming sugar to the bottling bucket before or after the beer? If before, your fine. If after, hope for the best! But in no way would I decant, clean and resanitize everything on a hunch.
Cheers
Jay
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Old 05-26-2011, 05:18 AM   #7
matts
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Quote:
Originally Posted by Jaybird View Post
Did you add the priming sugar to the bottling bucket before or after the beer? If before, your fine. If after, hope for the best! But in no way would I decant, clean and resanitize everything on a hunch.
Cheers
Jay
Thanks Jay, it was before the beer.

 
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Old 05-26-2011, 03:32 PM   #8
dancness
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You're probably fine. The swirling of the racking beer mixed the sugar. Probably the reason you are tasting sweetness is the malt character of the beer, which I've found tends to be more pronounced before the beer is carbonated.

 
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Old 05-26-2011, 04:11 PM   #9
matts
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There was about an ounce of liquid in the bottom of the bottling bucket that was syrupy and tasted like DME. I am pretty sure there will varying carbonation, but we'll see. Will definitely stir next time.

 
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Old 05-26-2011, 05:25 PM   #10
vitrael
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Quote:
Originally Posted by matts View Post
I read some posts that said the sugar would get stirred in while siphoning into the bucket. Tasted the last 8 oz of the bucket and it was way too sweet. I know this can be a recipe for bottle bombs.

So the question is: do I pour all the bottles back, rebottle and deal with that huge amount of oxidization? Or should I just hope that it was reasonably mixed in to most of the bottles with one or two bottle bombs?

Suggestions? Advice?

Thanks,
Matt
Should be fine, if a little unevenly carbed.

I recommend from now on that you boil the priming sugar in a 2-4 cups of water and pour that into your bottling bucket, then rack from your fermenter directly into the priming solution. This sanitizes the sugar, mixes the solution evenly and minimizes aeration of your wort.



 
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