Bottling, put in fridge too soon.

[tapodaca]

I have a Raspberry blonde that I brewed. I ran it through a Primary and a Secondary in which I added the flavoring to.

I bottled with, basically C&H. I set aside in room temp for 1 week. Then put in fridge. I may have not let it sit long enough at room temp. It's very sweet. Too sweet.

Can I pull it out of the fridge and let it sit in room temp some more, or should I just let it sit in the fridge.

Thanks for the input.

 

[homebrewdad]

I have no idea what "bottling with C&H" means, but yes - take them out of the fridge. 3 weeks at 70 degrees is the baseline for most beers. Bigger beers or lower temps will increase this time.

Firdge temps will put most of your yeast to sleep, and the bottles may never carb unless you warm them back up.

 

[TopherM]

How's the carbonation of the beer? I'd be more worried about that. Like the last poster said, you really need to carb for more like 3 weeks, not 1. But that wasn't your question!

More time at room temp will help carb the beer, but it isn't going to help reduce the sweetness if you bottled too soon or added too much Raspberry extract.

Is the sweetness a malt sweetness, as in the beer didn't reach Final Gravity, or did you put in too much Raspberry flavoring?

If you just added too much Raspberry flavoring (which I've personally done before), you can let the bottles condition at room temp to let that sweetness mellow, but it is going to take about 3-4 MONTHS for that extract to mellow.

Sorry not to have better news!

 

[tapodaca]

C&H Pure cane sugar from Hawaii. Lol I know you can prob hear the song in the back ground. Carbonation is a little flat. That's why I'm thinking it hasn't carbed completely, plus the sweetness.

So l'll pull them out for a few weeks and see it that helps. As far as the amount of flavoring, I poured in one small bottle for a 5 gal batch.

 

[TopherM]

For the carbonation issue, once you take them out of the fridge and the actual beer gets back to room temp, you're going to need to swirl each bottle to resuspend the yeast and get the carbonation process going again.

For the sweetness issue, again, nothing but time is going to help. Did you use the Brewer's Best raspberry extract, or something like McCormicks from the grocery store? I've used the Brewer's Best before. It comes in 4 oz bottles, but that is WAYYY too much. The last time I used 1.5 oz, which I found to be subtle but very present.

Again, that sweetness is going to take literally 3-4 months to start to mellow, maybe longer depending on exactly how much extract you did use. Sorry, just no other good way to do it!

Good luck!

 

[aaronsseven]

Something else you can try is change the priming sugar. I have used corn sugar in the past and it cuts down on the "cidery" taste and also mellows the carbonation it seems. Only problem is that it is a pain to find. I found some at a Health Food/Organic Store locally. You can usually get a 2 lb bag for about 5 bones. Good luck.

 

[tapodaca]

Crosby and Baker. 5oz bottle. It says 8oz for a 5gal I believe, but maybe that is too much.

I'll do the swirling of the bottles, in fact I've noticed something that looks more like sugar than yeast at the bottom. I think it'll help.

Thanks for all your info. Still learnin.

 

[MotorcycleMatt]

If it wasnt done carbonating up, then there would still be sugar in the beer. Letting them carb up should help the sweetness a little bit at least.

 

[tapodaca]

Corn sugar? Cool. I only used the "table sugar" cuz that's what I had. I will usually pick up a bag of priming sugar from my supply store. Not sure if we're aloud to plug a business, but I go to the Smokin Beaver in Escondido.

Thanks all.

 

[Revvy]

There's nothing wrong with using cane sugar. I prefer to prime with table sugar for certain beers. I think it gives in many situations nice tight bubbles and a frothy head.

To your original question, take the bottles out of the fridge if they aren't carbed yet, in a few days when the beer has warmed up, give the bottles a shake to re-suspend the yeast, and leave them a lone for a few weeks til they're done.

 

[tapodaca]

Ya I've used it before and not had an issue, but there's always a first for everything.

What style of beer would you prefer table sugar over the others? Just curious.

 

[Yooper]

Ya I've used it before and not had an issue, but there's always a first for everything.

What style of beer would you prefer table sugar over the others? Just curious.

It doesn't matter. Table sugar, corn sugar, DME, honey, maple syrup, etc. They all just ferment out and don't leave any residual flavor or anything. It's such a small amount of fermentables that it doesn't make a bit of difference.