CopperHillBrewery
Well-Known Member
So I brewed an Orval clone with mash temp 152 and initial gravity 1.059. Fermented in primary for a week with a free rise from 57 F to 72 F, then transferred to secondary, added two bottles of Orval dregs and let it sit for three weeks at 59 F. The final gravity was 1.008.
I did a few things wrong afterwards. I botched the priming sugar addition and added 10 oz of sucrose. I also didn't account for trub loss. I was expecting 6 or so gallons to bottle, but had lots of loss from sediment and dry hopping, so only ended up bottling 5 gallons. I bottled in Brut champagne bottles and normally wouldn't be concerned, as 10 oz in 5 gallons ~ 4.5 volumes of CO2. However, there's Brett in there and I'm afraid it would chew the beer down to 1.000 adding another possible 4 volumes.
I read in http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf that champagne is typically pressured at 7 volumes. I also read somewhere in this forum that champagne bottles could handle up to 12 volumes.
Any thoughts?
I did a few things wrong afterwards. I botched the priming sugar addition and added 10 oz of sucrose. I also didn't account for trub loss. I was expecting 6 or so gallons to bottle, but had lots of loss from sediment and dry hopping, so only ended up bottling 5 gallons. I bottled in Brut champagne bottles and normally wouldn't be concerned, as 10 oz in 5 gallons ~ 4.5 volumes of CO2. However, there's Brett in there and I'm afraid it would chew the beer down to 1.000 adding another possible 4 volumes.
I read in http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf that champagne is typically pressured at 7 volumes. I also read somewhere in this forum that champagne bottles could handle up to 12 volumes.
Any thoughts?