grammatron
Well-Known Member
So I bottled an extract IPA kit I won in the Dominion Cup today. Since it was a free kit, I fooled around with it a little. I threw some oak cubes in the secondary about 10 days ago, and then I split 2 oz of Willamette hops pellets, threw half of them in a week ago and made a hop tea out of the rest and added that before bottling. I didn't have any hop socks or anything, so I just dropped the pellets in the secondary, and since I didn't feel like transferring it again and waiting for it to clear, there was a ton of hop crud floating around in there. Since it was a free kit, I didn't stress about it and just racked off as much as I could cleanly and left a good bit in the carboy, more than I normally would.
Once I'd added the hop tea and priming solution, I was right around 4 gallons, so a good bit shy of what I normally would have. And of course it occurred to me right as I was capping the last bottle that I didn't adjust for that in the priming solution, which was for 5 gallons.
I put all the bottles in a rubbermaid container and covered them with a towel just in case they start going, but I'm guessing I'll be looking at some overcarbonated beers here in a coupl'a weeks. I was thinking I'd start testing them in a week, and if the carbonation seems about right, I'll move them out to the garage to get them as cold as I can (which, living in Georgia, isn't that cold this time of year unfortunately) to slow down or stop the fermentation. Fingers crossed.
Once I'd added the hop tea and priming solution, I was right around 4 gallons, so a good bit shy of what I normally would have. And of course it occurred to me right as I was capping the last bottle that I didn't adjust for that in the priming solution, which was for 5 gallons.
I put all the bottles in a rubbermaid container and covered them with a towel just in case they start going, but I'm guessing I'll be looking at some overcarbonated beers here in a coupl'a weeks. I was thinking I'd start testing them in a week, and if the carbonation seems about right, I'll move them out to the garage to get them as cold as I can (which, living in Georgia, isn't that cold this time of year unfortunately) to slow down or stop the fermentation. Fingers crossed.