Ok, so my last brew had a single bottle blow, and the others were fairly over carbonated. But now the second brew had roughly 20 blow! It's been 3 weeks, so I have a bunch of questions. I guess let me restart here:
I'm making a Munson's American Light hopped LME kit and adding raspberries and rose petals. I broke my hydrometer, so I didn't take a reading for this brew. I primed with 1 lb of brown sugar. The way I brew it is boil the DME, berries, and roses with the LME for about 10 minutes and then split it between two 4 gal fermenters. Then top both with the yeast and cover. Here are my questions: (and thank you in advance for your help!)
1) Why am I using DME? On the can directions it doesn't say anything about that.
2) Nearly all other kits call for 5 gallons, this can calls for 6. And of course since I know nothing and pretend I do, I used 5... Could this have caused it?
3) It's been just over three weeks in the bottle, will they keep blowing? I asked this last time I had a bomb and Revy said they usually only go for about the first 2-3 weeks.
4) Is there any other way to relieve some of the pressure. I went through and lifted a piece of the cap to let some out. How long should I do this? Until it foams, let it calm, and repeat? I also know I can cool them to calm it down, but they're for a wedding in late July. If I cool them now and then take them out of the fridge for space will that ruin them for the wedding/cause them to blow when they heat back up?
5) Since I have so much sugar from the berries, should I cut back on the amount of brown sugar? If so, halve it?
Thanks again guys. I'm tripping out a bit cause it's for my wedding and I'm trying to stock pile as much as I can, but I'm already sick of cleaning up glass...
Best,
-Ducas
I'm making a Munson's American Light hopped LME kit and adding raspberries and rose petals. I broke my hydrometer, so I didn't take a reading for this brew. I primed with 1 lb of brown sugar. The way I brew it is boil the DME, berries, and roses with the LME for about 10 minutes and then split it between two 4 gal fermenters. Then top both with the yeast and cover. Here are my questions: (and thank you in advance for your help!)
1) Why am I using DME? On the can directions it doesn't say anything about that.
2) Nearly all other kits call for 5 gallons, this can calls for 6. And of course since I know nothing and pretend I do, I used 5... Could this have caused it?
3) It's been just over three weeks in the bottle, will they keep blowing? I asked this last time I had a bomb and Revy said they usually only go for about the first 2-3 weeks.
4) Is there any other way to relieve some of the pressure. I went through and lifted a piece of the cap to let some out. How long should I do this? Until it foams, let it calm, and repeat? I also know I can cool them to calm it down, but they're for a wedding in late July. If I cool them now and then take them out of the fridge for space will that ruin them for the wedding/cause them to blow when they heat back up?
5) Since I have so much sugar from the berries, should I cut back on the amount of brown sugar? If so, halve it?
Thanks again guys. I'm tripping out a bit cause it's for my wedding and I'm trying to stock pile as much as I can, but I'm already sick of cleaning up glass...
Best,
-Ducas