Rexorotten
Well-Known Member
I bottled my first batch tonight. Midwest's Liberty Cream Ale. I boiled 5 oz. of dextrose in 1 cup of water and cooled to room temp. put it in the bottom of my sanitized bottling bucket, and siphoned the beer from the primary fermenter into the bottling bucket.
I didn't wait a full 3 weeks (17 days) to bottle. I didn't rack the last 3/4 gallon or so into the bucket because there was so much sediment in it. Should I have gone ahead and rack it in there anyway?
Also, I'm a little concerned because I used the full 5 oz. of priming sugar and got 43 bottles. Am I at a high risk for exploding bottles? There was probably another bottle or 2 in the bottom of the bottling bucket that I didn't bottle because of the sediment in the bottom. I did a taste test and it wasn't too bad for being right out of the bucket.
I didn't wait a full 3 weeks (17 days) to bottle. I didn't rack the last 3/4 gallon or so into the bucket because there was so much sediment in it. Should I have gone ahead and rack it in there anyway?
Also, I'm a little concerned because I used the full 5 oz. of priming sugar and got 43 bottles. Am I at a high risk for exploding bottles? There was probably another bottle or 2 in the bottom of the bottling bucket that I didn't bottle because of the sediment in the bottom. I did a taste test and it wasn't too bad for being right out of the bucket.