Boom

[JonM]

Wear flip-flops in the shower from now on!

 

[kombat]

I have some of mine carbing in my garage directly next to a wall that gets afternoon sun. The wall can get above 100f. Beer gets into the 90s at points. Not one problem yet. Nothing gets overcarbed.

Putting aside the phantom overheating-leading-to-overcarbonation issue, isn't storing beer so warm going to affect the beer flavour? I thought the longer you can keep beer cold, the longer it will keep? Won't such heat cause the beer to go stale, or at least develop off-flavours from conditioning so hot?

 

[m3n00b]

Putting aside the phantom overheating-leading-to-overcarbonation issue, isn't storing beer so warm going to affect the beer flavour? I thought the longer you can keep beer cold, the longer it will keep? Won't such heat cause the beer to go stale, or at least develop off-flavours from conditioning so hot?

Yes you are correct. However these batches won't last very long. They're fresh IPAs I want carbed asap.

 

[paddhurst]

100%
Any reason you put them in the shower to begin with?
Also check the other 6 over a sink, make sure you dont have a foaming gyser when you pop the caps!!

The one that I did open was gingerly opened over the sink, just in case, but it didn't have any activity.

I put it in the shower in case of bottle bombs, ironically. The plan was if anything did go boom, the mess would be contained to the shower, I could clean up the glass, and give everything a rinse, and be done.

I just brewed up another batch last night, this time a Wiezen.

What would I stand to lose by conditioning in my secondary for the first week after fermentation ends? Given the results of the last batch I'm thinking:

Ferment in the primary. Transfer to the secondary for a week.
(wash primary, sterilize before transfer).
Transfer back to primary, wash and sterilize secondary, transfer back to secondary and prime. Leave it for a week, and then bottle.

This should (in my mind) still allow the beer to carbonate and condition some, while minimizing the risk of bombs in my warmer than is good for me environment.

Thoughts?

 

[Jon73]

I have a thought. Bottle in this.

http://www.arizonasafeoutlet.com/the-big-yellow-safe.html

 

[paddhurst]

does she come with it?

 

[Jon73]

That would be nice. I'll skip the juvenile "come" jokes, there are too many

 

[Johnnyhitch1]

What would I stand to lose by conditioning in my secondary for the first week after fermentation ends? Given the results of the last batch I'm thinking:

Ferment in the primary. Transfer to the secondary for a week.
(wash primary, sterilize before transfer).
Transfer back to primary, wash and sterilize secondary, transfer back to secondary and prime. Leave it for a week, and then bottle.

This should (in my mind) still allow the beer to carbonate and condition some, while minimizing the risk of bombs in my warmer than is good for me environment.

Thoughts?

1.Youll have many opinions on this, i leave ALL my beers for ATLEAST 2 weeks if not more in the primary ON the yeast, no off flavors here. I also find the rack to secondary voids the "safety co2 blanket" and increases risk of contamination.

2. Primary to secondary back to primary back to secondary??!?!
WHAT?? All you need to do is leave the primary for 2 weeks and prepare your priming solution in the bottling bucket (secondary). Rack to the secondary to mix priming solution and bottle as is which leads to your next comment....

3. When you add additional sugar the yeast will eat it, thus when you "prime" for bottle conditioning you must package the beer ASAP.

4. Stop focusing on the hot weather, this should only be considered during primary fermentation when high temps can cause off flavors. Unless the beer is boiling in the bottles, which now that i think about it if you had a direct sun "bathroom glass" window in there magnified again by the shower glass it could have well been 100+. Regardless dont think heat could be the culprit here...

Measure by weight and make sure to take constant gravity readings.

 

[passedpawn]

Woah..... massive whoah. And merde. Massive merde.