Carbonation during fermentation - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Carbonation during fermentation

Reply
 
Thread Tools
Old 07-30-2012, 03:57 AM   #1
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 205
Liked 10 Times on 9 Posts



I've been brewing a mango wheat beer and I'm very excited about this one. This will be my most ambitious beer to date. It's my seventh beer so obviously I'm a newbie. Since I've started brewing I've been on this site 24/7 and have been soaking in all knowledge that you guys throw around this site. So with that said I have kind of a weird problem that I don't think many have dealt with before. I used 10 pounds of fresh mangos in the secondary after primary fermentation was completed. I'm now at day 5 in the secondary and decided to see where it was at gravity wise. I sanitized my turkey baster and pulled my sample for my hydrometer then realized my beer was already carbonating. I know that you will get a little bit of carbonation while fermenting but never seen a sample look like this before. It looked like Finished beer. I have chunks of mangos that have floated up to the top and looks like its the cause of the problem. I have attached a photo. I believe that the fruit is trapping the gasses in the solution. So my question is, is there a way to de-carb my beer before bottling. I would hate to have this beer turn out over carb-ed after all of the hard work I put into this one.
Click image for larger version

Name:	image-797190046.jpg
Views:	362
Size:	31.4 KB
ID:	70130  

 
Reply With Quote
Old 07-30-2012, 04:10 AM   #2
harrymanback92
Recipes 
 
Jan 2012
san mateo, ca
Posts: 265
Liked 18 Times on 17 Posts


Rack it again? There might be a way to do what you're saying but I would just rack it off the fruit, let it sit a day or two, than bottle.
__________________
Primary:Farmhouse Triple, Simcoe Session IPA, 100% Brett Brux IPA
Conditioning: Willamette English Pale Ale

 
Reply With Quote
Old 07-30-2012, 05:51 AM   #3
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 205
Liked 10 Times on 9 Posts


Wow just noticed the title. Lmao I hate auto correct. Sometimes I think it would make more sense if it just left it alone.

 
Reply With Quote
Old 07-30-2012, 05:57 AM   #4
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 205
Liked 10 Times on 9 Posts


Quote:
Originally Posted by harrymanback92
Rack it again? There might be a way to do what you're saying but I would just rack it off the fruit, let it sit a day or two, than bottle.
This will take care of the co2 that was absorbed into the solution.

 
Reply With Quote
Old 07-30-2012, 12:30 PM   #5
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 205
Liked 10 Times on 9 Posts


I guess there's only one way to find out I'm going to re rack this today.

 
Reply With Quote
Old 07-30-2012, 04:23 PM   #6
Captain Damage
 
Captain Damage's Avatar
Recipes 
 
Apr 2008
Lowell, Massachusetts
Posts: 1,230
Liked 83 Times on 71 Posts


Don't touch it. Fruit can take an aditional week or two, sometimes more, to ferment out. The mango chunks will eventually sink. You do not need to degas the beer. Trying to degas it will offer oxygen and contamination a opportunity to damage your beer. Just wait and be patient.
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
Reply With Quote
Old 07-30-2012, 09:38 PM   #7
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 205
Liked 10 Times on 9 Posts


Couldn't I just let it sit for a little while longer after I re-rack it so that it completely ferments out

 
Reply With Quote
Old 07-31-2012, 04:18 PM   #8
Captain Damage
 
Captain Damage's Avatar
Recipes 
 
Apr 2008
Lowell, Massachusetts
Posts: 1,230
Liked 83 Times on 71 Posts


What I'm saying is that you shouldn't re-rack it. It's still fermenting. Just leave it.
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


StainlessBrewing Likes This 
Reply With Quote
Old 07-31-2012, 08:35 PM   #9
deuce40
Recipes 
 
Apr 2012
Orlando, Florida
Posts: 205
Liked 10 Times on 9 Posts


What I was asking is if the yeast that's still I'm suspension will ferment out what ever sugars are left in suspension. Is this possible or is there not enough to finish?

 
Reply With Quote
Old 07-31-2012, 10:37 PM   #10
Captain Damage
 
Captain Damage's Avatar
Recipes 
 
Apr 2008
Lowell, Massachusetts
Posts: 1,230
Liked 83 Times on 71 Posts


The thing is, there are a lot of sugars that are not in solution, but are bound up in the mango pulp. It will take time for the yeast to get to them. Eventually, the yeast will ferment these sugars out and the pulp will become waterlogged (beerlogged, more precisely) and it will sink. But right now the yeast is still fermenting the sugars in there, generating CO2 and causing the pulp to float. This is normal.

Here's another thing to keep in mind: When you add fruit to your beer, you're really making a beer+wine combo. Nobody ever expects their wine to be ready after only 5-7 days fermenting. Wine just takes longer. The good news is, you're effectively pitching a large amount of healthy, active yeast, which likely still has plenty of non-sugar nutrients available. And while your beer is probably at about 5%ABV already, most ale yeast strains are good to 9%-10%ABV - strains intended specifically for high gravity/high ABV beers will go a good deal higher.

Really, just leave it alone for 2 more weeks. I know it's hard but your patience will be rewarded. (probably)
__________________
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


Revvy Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Just ordered a carbonation stone. Carbonation in 20 minutes??? Any good? Mike-H General Techniques 33 11-29-2016 09:49 AM
Carbonation Bigmooks General Techniques 7 02-02-2012 11:55 PM
Carbonation hoppybrewster General Techniques 6 12-15-2011 11:24 AM
Little Carbonation Evets General Techniques 8 09-20-2006 11:36 PM
Carbonation...which is to say, how much... Baron von BeeGee General Techniques 10 09-12-2006 02:38 AM


Forum Jump