I have a pale ale currently fermenting that is at about 2 brix right now. It had me thinking, is it possible to bottle it right now and let it carbonate on the remaining sugar in there. Would there be any setbacks bottling it at two brix and letting it finish fermenting in the bottle as opposed to using priming sugar? And what would be the optimum level of brix wanted in the fermenting beer to create good carbonation in the bottle? Any help on this question would be great!
Carbonation Question
- Thread starter gibby15
- Start date
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Golddiggie
Well-Known Member
Besides bottle bombs you mean? How about increased sediment in the bottles? Or not getting even close to the carbonation you wanted (either way over or none).
Be patient and give the brew the time it needs to finish fermenting and actually be ready for bottles. Then rack to the bottling bucket, prime to the correct CO2 volumes level and bottle.
This is covered an ungodly amount of times here. Seems like only total noobs try to rush their batches, or think up "clever" ways to cut corners.
Be patient and give the brew the time it needs to finish fermenting and actually be ready for bottles. Then rack to the bottling bucket, prime to the correct CO2 volumes level and bottle.
This is covered an ungodly amount of times here. Seems like only total noobs try to rush their batches, or think up "clever" ways to cut corners.
BrewThruYou
Well-Known Member
2 brix is about 1.008, so it's probably done fermenting. What was the intended FG? I'd imagine if you bottled it as is, you'd have flat beer since there probably isn't any residual fermentable sugars. Although this probably isn't an issue here, bottling before fermentation is complete is a bad idea.
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