Flemish Red: aged 19 months, still at 1.010. Safe to bottle? - Page 2 - Home Brew Forums
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Old 01-11-2014, 03:19 AM   #11
ICWiener
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Almost 6 oz of priming sugar? Tell me this is a 5 gallon batch!
Yep. 5 gallons of super sour, super flat beer.


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Old 01-11-2014, 03:31 AM   #12
SoupNazi
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6 Oz Is waaaaaay too much. You would be risking bottle bombs!

1 oz /gal priming sugar would be on the higher end of carb levels.


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Old 01-11-2014, 03:55 AM   #13
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Originally Posted by SoupNazi View Post
6 Oz Is waaaaaay too much. You would be risking bottle bombs!

1 oz /gal priming sugar would be on the higher end of carb levels.
Depending on what calculator you use, 6 oz of table sugar in 5 gallons of beer at 68F will yield about 3.1 volumes of carbonation. Considering that the OP's beer is 19 months old, 6oz of table sugar will more likely yield 2.6-2.8 volumes of carbonation.
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Old 01-11-2014, 04:45 AM   #14
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Op never stated what type of priming sugar, but imho, there is still much risk of bottle bombs in this scenario.

Crack a bottle after 2 weeks to gauge carbonation and go from there.
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Old 01-11-2014, 04:58 AM   #15
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Quote:
Originally Posted by SoupNazi View Post
Op never stated what type of priming sugar, but imho, there is still much risk of bottle bombs in this scenario.

Crack a bottle after 2 weeks to gauge carbonation and go from there.
Wha? It fermented for 19 months, with yeast and bacteria. How could there be a risk of a bottle bomb?
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Old 01-11-2014, 05:05 AM   #16
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Where did you come up with the 5.9 oz of priming sugar? And what type of sugar was used?
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Old 01-11-2014, 06:09 PM   #17
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Quote:
Originally Posted by SoupNazi View Post
Op never stated what type of priming sugar, but imho, there is still much risk of bottle bombs in this scenario.

Crack a bottle after 2 weeks to gauge carbonation and go from there.
Any beer that is finished (even one that is just a few weeks old) will not be at risk for bottle bombs at this priming level. Do you really think there is a hard line between 3 and 3.1 volumes. We would be reading about bottle bombs all the time; especially since a lot of new brewers bottle too soon. You will find that most bottles can stand about 6 volumes. However if you bottle close to that level on a regular basis, you will weaken the bottle through fatigue, and it may then blow at a much lower pressure.

Most bottle bombs are the result of an infection slowly continuing to chew the complex sugars, or from bottling before the beer has finished. Next time you have a bottle blow, open another of the same, let go flat and measure the gravity; I can pretty much guarantee it will be much lower than you measured at bottling.

The worst you will get with a little extra sugar, is a lively beer or a gusher when you open it. Since this beer was 19 months old, I don't think the OP has anything to worry about.

 
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Old 01-11-2014, 08:30 PM   #18
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Quote:
Originally Posted by SoupNazi View Post
6 Oz Is waaaaaay too much. You would be risking bottle bombs!

1 oz /gal priming sugar would be on the higher end of carb levels.
I don't see a problem with this.

I always prime my Saisons with 6oz of sugar and they are fine. They get bottled at 3-4 weeks. 19 months would be super flat before bottling.

 
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Old 01-12-2014, 12:37 AM   #19
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Thanks to everyone who chimed in. I was under the impression that regular bottles couldn't take over 3.0 carb levels. Sorry for the red flags. Cheers!
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Old 01-12-2014, 12:51 AM   #20
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I've carbed them to 4.5 volumes in order to enter my lambics into competition. I taped caution labels to them though. All competitions should allow champagne bottles for sour categories.


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