Help! - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Help!

Reply
 
Thread Tools
Old 12-02-2012, 01:51 PM   #1
cory11
Recipes 
 
Nov 2011
Posts: 69
Liked 1 Times on 1 Posts



I made a high gravity beer and today is the day to bottle. Like a dummy, I didn't measure f.g. Until after I started to rack it onto the priming sugar. My gravity is 1.030. Target f.g. Is 1.017-1.022. O.g. Was 1.090. Should I rack it back to the fermenter and hope it finishes up? I think it got stuck because I didn't aerorated it enough.
I

 
Reply With Quote
Old 12-02-2012, 01:53 PM   #2
Erich8
Recipes 
 
Nov 2012
Posts: 51
Liked 2 Times on 1 Posts


Quote:
Originally Posted by cory11 View Post
I made a high gravity beer and today is the day to bottle. Like a dummy, I didn't measure f.g. Until after I started to rack it onto the priming sugar. My gravity is 1.030. Target f.g. Is 1.017-1.022. O.g. Was 1.090. Should I rack it back to the fermenter and hope it finishes up? I think it got stuck because I didn't aerorated it enough.
I
Wouldn't worry at this point. You've already racked to the bottling bucket just bottle it up.

 
Reply With Quote
Old 12-02-2012, 02:01 PM   #3
cory11
Recipes 
 
Nov 2011
Posts: 69
Liked 1 Times on 1 Posts


I'm worried the added sugar and stirring it up might start up some fermentation and ill have two cases of bottle bombs.

 
Reply With Quote
Old 12-02-2012, 02:17 PM   #4
duboman
Recipes 
 
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


Unfortunately your FG reading is off since you already added the sugar so for all you know it's closer to the desired FG then your reading.

How long did it ferment?
AG or Extract?
Yeast used?
Temperature of mash?
Temperature of fermentation?
Recipe?

At 1.090, 1.027 would be a reasonable FG so it's not that far off. Was the OG higher than expected?

Lots of questions to answer, for all we know it could be done and since you already racked, package it
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

 
Reply With Quote
Old 12-02-2012, 02:24 PM   #5
cory11
Recipes 
 
Nov 2011
Posts: 69
Liked 1 Times on 1 Posts


I took a sample as it was siphoning into the bottling bucket, so the sugar wasn't in the sample. It's a partial mash of 8lbs dme and 6lbs of grains. Unfortunately I don't know the mash temps.

I've been chatting with some local homebrew guys and have figured some things out. Thanks for the help everyone.

 
Reply With Quote
Old 12-02-2012, 02:26 PM   #6
metanoia
Recipes 
 
Oct 2012
Dearborn Heights, Michigan
Posts: 551
Liked 65 Times on 52 Posts


This is why I always take SG readings over multiple days before a brew ever leaves primary. Even if it's been sitting there for a month, knowing what the FG is can go a long way in diagnosing either that beer or future batches.
__________________
Fermenting: Group brews: ESB; Nut Brown; Strong Ale [8/22 brewday]
Bottled/Kegged: None
On Deck: Porter? I hardly know her [9/5 brewday]

Thinking about racking to a secondary? Read this first.

 
Reply With Quote
Old 12-02-2012, 02:45 PM   #7
metanoia
Recipes 
 
Oct 2012
Dearborn Heights, Michigan
Posts: 551
Liked 65 Times on 52 Posts


Edit: double post.
__________________
Fermenting: Group brews: ESB; Nut Brown; Strong Ale [8/22 brewday]
Bottled/Kegged: None
On Deck: Porter? I hardly know her [9/5 brewday]

Thinking about racking to a secondary? Read this first.

 
Reply With Quote
Old 12-02-2012, 02:59 PM   #8
dadshomebrewing
Recipes 
 
Oct 2012
Chicago, Il
Posts: 817
Liked 110 Times on 76 Posts


just leave it alone, and go with it. wait a few extra days to open the first one if you are worried.

but i've learned that in general, messing around with the beer to try to fix things causes more trouble than it fixes.

remember, it's beer. it will be fine.
__________________
'Tis himself

In the fermenters: nada

In the bottle: nada

In the fridge(and the glass): nada

On Deck: anything i can think of

 
Reply With Quote
Old 01-11-2013, 02:59 AM   #9
cory11
Recipes 
 
Nov 2011
Posts: 69
Liked 1 Times on 1 Posts


Update: Tastes like bitter, overpowering coffee. I've had a few but decided to leave the rest in the crawl space for an undetermined Amount of time. Maybe a few more weeks, maybe months. We'll see. Btw, crawl space is insulated and stays at a pretty constant 63*-66* during winter.

 
Reply With Quote
Reply
Thread Tools



Forum Jump