1st Batch Question (almost all foam from bottles)

[jamesewelch]

I don't have a tool to measure OG/FG, so I don't know what it was.

 

[NordeastBrewer77]

I don't have a tool to measure OG/FG, so I don't know what it was.

you should, it's important. what style of beer is it?

 

[unionrdr]

Well,it gives for 1 gallon of IPA @ 68F .8oz of Glucose (honey is a form of Glucose).

 

[Mugsfull]

Did you boil the honey? Honey is not sterile. You've got to add it to some water that is boiled or I think you're adding wild yeast into your beer.

I had wild yeast when I didn't get my siphon hoses clean. The result was that The wild yeast would continue fermenting in the bottles, creating too much pressure, bottle bomb, or all foam when the bottles were opened.

 

[jamesewelch]

Did you boil the honey? Honey is not sterile. You've got to add it to some water that is boiled or I think you're adding wild yeast into your beer.

I had wild yeast when I didn't get my siphon hoses clean. The result was that The wild yeast would continue fermenting in the bottles, creating too much pressure, bottle bomb, or all foam when the bottles were opened.

I didn't boil the honey. Just added water to it, then stirred it up so that it was liquidy.

 

[NordeastBrewer77]

Well,it gives for 1 gallon of IPA @ 68F .8oz of Glucose (honey is a form of Glucose).

that's around what i got too, per the tasty brew calc.

 

[jamesewelch]

you should, it's important. what style of beer is it?

Everyday IPA from Brooklyn Brew Shop

Ok. Thanks. I plan on buying a hydrometer the next time I'm at the shop.

 

[NordeastBrewer77]

Everyday IPA from Brooklyn Brew Shop

Ok. Thanks. I plan on buying a hydrometer the next time I'm at the shop.

yeah, i looked up and saw that you posted that earlier, sorry. i don't have any honey on hand that i can weigh, but if the two tablespoons was over .9 oz or so, you may have just added too much sugar. fermentation temps are important to consider when calculating priming sugar. try using the Tasty Brew priming calc at TastyBrew.com, it's great for dialing in the amount of sugar you need to bottle condition. if your brew remains overcarbed, you can always pop the tops, let them gush and degas for 30 seconds or so, then recap with sanitized caps. that should settle the carbonation down some.

 

[jamesewelch]

yeah, i looked up and saw that you posted that earlier, sorry. i don't have any honey on hand that i can weigh, but if the two tablespoons was over .9 oz or so, you may have just added too much sugar. fermentation temps are important to consider when calculating priming sugar. try using the Tasty Brew priming calc at TastyBrew.com, it's great for dialing in the amount of sugar you need to bottle condition. if your brew remains overcarbed, you can always pop the tops, let them gush and degas for 30 seconds or so, then recap with sanitized caps. that should settle the carbonation down some.

Cool. Thanks. I'll bookmark that calc and use it next time.

 

[GinSlinger]

According to some on-line conversion applications (not to be trusted entirely, but they're all within range of each other), 2Tbl of honey is 1.5oz.

 

[NordeastBrewer77]

According to some on-line conversion applications (not to be trusted entirely, but they're all within range of each other), 2Tbl of honey is 1.5oz.

that's about what i figured too. if ferment temps were ~68, the OP easily added twice as much sugar as needed to prime this batch.