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I will give this a shot. I am guessing that the bottles will be exploders or flat without a lot of in between.

If I want to re-prime these bottles... any issue with just dumping the half teaspoon into the bottle? or should i boil a sugar solution and try to figure out how much of the solution goes into each bottle?

This bottle had been in the fridge for a day (at least) and it was pretty obvious that the priming sugar did not mix well because what was left of that exploded beer tasted like pure sugar. I have never stirred the bottling bucket either and have always had fairly even carbonation across a...

Right now they are sitting in a rubber maid storage bucket with the lid off. I tasted that that last quarter inch from the bottle that exploded and it was pure sugar. Problem is that I have no idea what bottles are in danger of blowing (if any). I better get the lid on that rubbermaid bucket.

Thanks for the advise. Now you have me worried that I need to take care of this right away... so nobody gets glass shrapnel from a sploder.... or do they usually just blow the cap?

I had posted in an earlier thread about doing a split batch and straining through a nylon bag into my bottling bucket to filter out any peach junk. I did not stir after siphoning into the bottling bucket and noticed that after bottling... the last little swig in the bottling bucket tasted like...

Is wheat part of your grain bill on any of the batches that have been lower on the efficiency side? I may be wrong... but I have heard the wheat needs a tighter crush because the grains tend to be smaller. If the LHB shop keeps their mill set to the same setting... your crush may not be...

I use printable avery stickers (round and small enough to fit on a bottle cap). Seems to work well for me. Can do a small design/color but don't have to worry about de-labeling since they are stuck onto the cap.

Maybe I am misunderstanding what you are trying to do with the CO2 as it pertains to bottling.... but it seems like a lot of work trying prevent any oxygen touching your beer when oxygen is going to touch your beer anyway as you fill up a bottle. /edit whoops... you were talking about filling...

Assuming you get the same gravity reading a few days apart, you should be fine to bottle. Yooper brought up a good point with floating crud though. One way to take care of it is to put a nylon or paint strainer into your bottling bucket with the syphon hose in the bag. I did this a couple...

Isn't that basically what Mr. Malty tells you? You should make a starter of size X? It really sounds like you have a problem with Mr. Malty giving people more precise measurements. 1.17L as opposed to 1L. Some people like to be more precise than others and it doesn't mean you can't make good...

Update: I popped a couple of the regular hefeweizens in the fridge after 2 weeks in the bottle. I know... 3 weeks... but the first hefe I did was pretty good to go at 2 weeks so I thought I would take a sample. Wife's comment: "This is the best beer you have made yet". Crap.... how am I...

Wait a few days... If no yeast activity, then re-pitch a fresh pack or vial of yeast. Honestly... It seems like it would be better to have cooked your yeast and pitch a new batch. I have left wert sit for a couple days before pitching (not intentionally ) and it was fine. Just be sure that...

5 gallons of sanitizer solution seems like way too much. Most sanitizers I have read about just require contact and a few minutes of "wet time". I just use a spray bottle... I pour a little into a bowl for things like bottle caps and spigots. Other than that, I just spray everything.

What kind of shape is your faucet in? Maybe a shot in the dark... but could there be bugs on the underside of your faucet that may get into the water and are strong enough to live until they get a new home in your wort?

sorry... i was programming today and I always get a kick out of Revvy posting his answer to the "how long to carb up" question. I just thought I would automate it for him. :)

actually... this function should be upgraded to: If post.contains("bottled beer") AND post.contains("how long") then newRevvyPost = new revvyPost(standardBottleWaitingTime) if not post.poster.location = unitiedstates then newRevvyPost.degrees = celcius end if...

If post.contains("bottled beer") AND post.contains("how long") then newRevvyPost = new revvyPost(standardBottleWaitingTime) website.addpost(newRevvyPost) end if

Was that calculated from BeerSmith? or is that from an actual reading?

This is a great thread! I had a similar gravity issue to yours and solved it with DME... but had to add it to the fermenter since I didn't have any on hand at boil time.