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No, the fermentation wouldn't be that aggressive and wouldn't trigger that early. All of the co2 from the previous fermentation doesn't escape the beer, like wine, a lot of the co2 is trapped in the liquid, and when it gets disturbed, the co2 begins to escape. When I moved my beer from the...

Thats a good idea, and that was the first thing I did, when I realized I had no caps, I cleaned and sanitized a lid and airlock and threw that on. Luckily the movement of the beer during racking disturbed it enough to degass a bit of the co2, so the airlock is bubbling nicely and soon a layer of...

So I just threw my priming sugar in the bottling bucket with all of my beer, and then found out I had no bottling caps.................... I'm so mad at myself, luckily I have a local home brew supply shop, and they open at 10. Should I add just a touch more priming sugar when I bottle the beer...

Yeah, the wort was moved when I transported it to the kitchen counter. The two bags of hops sloshed the wort around more than normal I'm sure.

If you use specialty grains for an extract IPA, I may recommend first wort hopping. Add the bitterring hops to the boil kettle when you put the grain bag in the water. Make sure not to put the hops in the grain bag, you want them to stay in the water for the boil. This will smooth out the...

Ah thanks everyone, that definitely makes sense now. I should've known that since It's the same process as degassing wine...

So I've had an imperial IPA in secondary for awhile, and took a gravity reading 9 days ago at 1.014, 2 points high of beersmith's estimated fg. So 7 days ago I dry-hopped with 4 ounces of cascade, and I moved the fermenter to the sink last night and when I saw it, low and behold the air lock...

The yeast from beer should have no effect on gas you produce later. There is no fermentation going on in your belly, the moment the beer enters your belly, the stomach acid kills all of the yeast. Think of StarSan only stronger in your belly. So my vote goes to seafood, which gives me the ****s...

Well I guess there's no harm in letting it age in the carboy for a few months, I'll have to buy a new one to do that but I need a new one anyways. I'll give it a few months and taste it, and if it doesn't taste good, I won't waste bottles on it.

Well as an update to those interested, I took a gravity reading of the first wort hopped double IPA a couple of days ago, it was where I wanted it so I'm now dry hopping it, and I tasted the beer warm and cold. First wort hopping definitely changed the bitterness from my previous brews. Instead...

Ok, so I was trying to wrap my head around where the infection would have come from, and I think I know where. I used water from my bathtub, so I wouldn't have to drag my fermenter upstairs. I'm thinking the spigot may not be entirely clean, so I won't be getting my water from there anymore...

And that seems weird to me, it may have been a fluke I missed but everything and I mean everything that touched the wine was sanitized. I was worried that was it, so I'll have to be extra extra careful about that next time. I'll check my carboy for scratches and my other equipment.

Like tart, nowhere near as bad as vinegar, but the sourness is in the smell as well as the taste. The kit said the finishing gravity would be around 0.098 but I finished at 0.092, so I wonder if that has anything to do with it.

So I made a Mezza Luna red kit vinter's reserve by wine expert around a month ago and I just racked a sample off after degassing and adding sulfites and sorbate last week, and it tastes pretty sour. Is my wine turning to vinegar or does it just need time to age?

I've been making the Mezza Luna Red by Wine Expert, and they had me add 2 packets of small oak chips into the primary when pitching the yeast. I just degassed and added sulfite/clarifying agents today and had a taste, and there's some oak flavor but I'm searching for a little more. I've got 4 oz...

I have the setup ICWiener proposed, its fantastic. I've got numerous sizes of frozen bottles in the freezer, ranging from a 20 oz bottle to a gallon jug. Whenever the temp gets too warm, in goes a bottle.

Thanks Revvy. I wouldn't take a gravity reading of my beer just yet as I pitched the yeast around 20 hours ago, and didn't watch my swamp cooler and the wort cooled to around 60F, the minimum temperature of my yeasts optimal range. I saw an initial amount of bubbling, just a very small amount...

I have 2 better bottles right now actually, but they're both filled. I like the bucket because i can strain my wort and can pour vigorously to aerate.

I've got two 6.5 gallon buckets for primary fermentation and I can never get the lids to be airtight with the bucket. I'd like to have an airtight bucket just so I can see some bubbling in the airlock instead of opening the lid and checking for krausen. Got any tips?

Dextrose is corn sugar, and it is used to prime bottles for carbonation because the yeast can ferment corn sugar 100%. If you're worried about bottle bombs just crack one open and pour it, if it pours with a ridiculous head, then you've over carbonated. If it pours a normal head you should be...