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Old 11-06-2012, 06:53 PM   #1
monkamillion
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I made the beginner mistake to bottle my Mr. Beer Oktoberfest at 12 days. The anxiety was killing me...but no excuses. I also added a cup of honey to this 2 gal. batch to the wort on brew day. I'm reading now that honey needs 3 weeks to ferment. OK, I will get a sub-par yield even for Mr. Beer, but now I'm afraid of a bottle bomb. I should note that the bottles are corn sugar carbinated. Should I be concerned about a mess? I've learned from my mistake already



 
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Old 11-06-2012, 06:55 PM   #2
Golddiggie
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Put all the bottles into a plastic bin and put the cover on it. Put something of decent weight on the lid too. Check on them every few days until a month has passed. Also, when you move a bottle to the fridge to chill (for a week) be careful. You don't want a glass bottle to burst in your hand.


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Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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Old 11-06-2012, 07:04 PM   #3
sweetcell
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honey does not take 3 weeks to ferment in primary. after 12 days of primary there shouldn't be much fermentable left in there if you pitched enough yeast. chances of bottle bombs is pretty minimal, IMO, but certainly can't hurt to put the bottles in a bag or some other container to minimize the mess should one explode.
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Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 11-06-2012, 07:08 PM   #4
Golddiggie
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Mis-read... Thought the OP had PRIMED 2 gallons with a cup of honey..DOH!!!

IME, honey would have been consumed along with everything else the yeast could go through. Provided the OP actually waited for the brew to stop fermenting before bottling.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-06-2012, 08:43 PM   #5
monkamillion
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Thanks, guys! I can wipe that sweat off my brow.

 
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Old 11-06-2012, 09:02 PM   #6
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You're gonna be fine. Before I learned of long fermentations and I was too lazy to go to secondary, I commonly bottled in less than 2 weeks. Not as good as the beer I brew these days, but still drinkable. I wouldn't worry about bottle bombs...that's only a major concern if you have a lot of fermentables left, which is fairly uncommon. (Try brewing soda...THOSE are bottle bombs!)

 
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Old 11-16-2012, 05:20 PM   #7
monkamillion
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Quote:
Originally Posted by revco
You're gonna be fine. Before I learned of long fermentations and I was too lazy to go to secondary, I commonly bottled in less than 2 weeks. Not as good as the beer I brew these days, but still drinkable. I wouldn't worry about bottle bombs...that's only a major concern if you have a lot of fermentables left, which is fairly uncommon. (Try brewing soda...THOSE are bottle bombs!)


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