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    How can you tell if your beer is carbonating in the bottle?

    I got a V8 Juice 12oz plastic bottle and tapped the cap with a 60psi pressure gauge, a couple washers, a 1/4 NPT nut, and some sealant. I'll put some of the primed beer in this bottle and place it with the others. While the bottle does expand slightly, the pressure value itself is irrelevant...
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    Fermentation Temp.

    Lower temp is cleaner, less flavors from the yeast. High temps yield more flavors from yeast and can help result in higher attenuation (lower FG). Some beer styles you want to ferment high because much of the flavor comes from the yeast, such as saisons and even hefeweizens. It's generally okay...
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    About half of the bottles aren't carbonating... add yeast?

    So I found a solution that is working so far. Anytime I open an uncarbonated bottle from the fridge, I sprinkle in a small amount of champagne yeast, about 10-20 "grains", swirl it around, and let it sit for about a week. Seems to help it carbonate up well. Not quite as much carbonation as I...
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    Ran out of caps... beer ok?

    Happened to me as well. But it was Sunday and the LHBS was closed. I covered the bottles in saran wrap and put them in the fridge to prevent fermentation, then got caps the next day and capped them. I put a mark on the caps to tell them apart but they ended up tasting just fine.
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    Pressure limit of mason jars?

    Has anyone tested a mason jar under pressure (not vacuum) to see if it will handle carbonation pressure without leaking or exploding? I think it's around 30-40psi. I know they are meant for vacuum, but I want to use one as a test jar to know when my beer is done carbonating (let alone...
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    About half of the bottles aren't carbonating... add yeast?

    I'm not sure how the CO2 would have escaped... That would mean the bottles were incorrectly capped which has never happened before. I'm using the same capper, same bottles, and same caps as I have in the past. And I've brewed another batch since this one and so far they are perfectly carbonated...
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    About half of the bottles aren't carbonating... add yeast?

    Having this issue which I've never had before. I brewed a IIPA that ended up being around 10.5% using WLP099 "Super San Diego" yeast. I cold crashed it with gelatin for about 10 days and it really cleared up nicely. It was bottled about 8 weeks ago. At 4 weeks there was little carbonation so I...
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    Krausen went away and came back

    Looks fine, although I'm surprised it still has that much krausen after 9 days. Give it some more time and check gravity again.
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    Why expected ABV but unexpected gravities?

    Hydrometers are calibrated at a specific temperature, it should say this temp on it or the packaging. It's commonly around 68F. If the wort is anything other than this temperature, you have to correct the reading because the density of water changes with temperature. If I'm +/- 5F from the...
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    Why expected ABV but unexpected gravities?

    You may have measured incorrectly, measured at the wrong temperature, hydrometer may be off, or you added too much water. I suppose the extract could have also had less sugar than expected, this would be more likely with liquid then dry.
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    Hydrometer Reading Best Practices?

    If you took the sample from a spigot at the bottom of the fermenter it may have had a lot of trub which will artificially increase the SG reading.
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    IIPA... Lingering Bitterness

    For the first 4 weeks they were in the house which averages around 65F in the winter, basically zero carbonation. I moved them out into my fermentation chamber (chest freezer) and have 2 fermwraps in there with an STC-1000 controller to keep it at 76F. After 1 week and some agitation they...
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    IIPA... Lingering Bitterness

    Quick update... after 6 weeks in the bottle (trying to get it to carbonate) the lingering bitterness tasted in the primary is essentially non-existent. It's tasting really good and the carbonation is helping a lot in this regard.
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    Best sugar for priming

    The cubes work great, but honestly mixing in priming sugar is easier than putting cubes into each and every bottle. And by boiling the corn sugar in water you guarantee that it's sanitary, which you can't do with the cubes. However, bacteria doesn't like to grow on pure sugar (or so I've read)...
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    2 week cold crash?

    I cold crashed a DIPA for 10 days (normally I shoot for 3-4 days) with gelatin and it is having a very hard time carbonating in the bottles. It's getting there, but it's been 5 weeks and it's maybe 30% carbonated. It went into the bottles VERY clear. It could just be the highly flocculating...
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    Best sugar for priming

    I've use the Domino cubes on 4 batches now and so far so good! 1 per 12oz, 2 per 22oz bottle. Some bottles have a narrower opening than others and need a little push to go in. Some fall right in.
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    Did my 2 batches get infected????

    Looks safe to me! If you give the carboy gentle swirl a lot of that crud will sink to the bottom.
  18. P

    Best sugar for priming

    I've used both corn sugar and table/cane sugar (in cube form). Both seem to work just as well. I only use the sugar cubes when bottling straight from the fermenter. Otherwise I use the bottling bucket and boil corn sugar in water as usual.
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    Infection? Pictures attached

    Looks okay to me.