Did I destroy my batch

[imustbrew]

Hi
I am very new to this so please don't shake your heads, well ok, just a few times lol.
I completed the fermenting process of my batch only to realise that I forgot to put the tap into the fermenter.
So I had to pour the beer into another one that had the tap. I have just bottled the beer 2 days ago but I am concerned that I destroyed it because of all the oxygen that would have gone into the brew by pouring it from one to another.
I opened a bottle last night (2 days after bottling) and there was no psst lol and no carbonation.

Can you tell me if that is true and I have destroyed it and if I have, can I do something to bring it back?
thanks heaps

 

[Jorb]

Bottle it and see what happens. Most people use a siphon to transfer from the primary fermenter to the bottling bucket (the one with the tap). This avoids oxygenating it. Try that next time.

Again, put it in bottles and wait two weeks. Don't forget the priming sugar!

 

[vinylrooster]

Hi
I am very new to this so please don't shake your heads, well ok, just a few times lol.
I completed the fermenting process of my batch only to realise that I forgot to put the tap into the fermenter.
So I had to pour the beer into another one that had the tap. I have just bottled the beer 2 days ago but I am concerned that I destroyed it because of all the oxygen that would have gone into the brew by pouring it from one to another.
Can you tell me if that is true?
thanks heaps

pouring your beer from bucket to bucket will oxidize it, but it's not the end of the world! Some people go a little nuts over it, but I think in your case you don't have much to worry about. I have heard that oxidation off-flavors get worse with time, so you might want to drink this batch up quickly.

If I were you I would invest in an auto-siphon (or even cheaper a racking cane) and some vinyl tubing so that all of your post-fermentation transfers will be splash free.

As always, RDWHAHB

 

[imustbrew]

thanks everyone, yep I will do better next time lol and I hope I did't destroy this one. It didn't tastes very nice when I opened one of the bottles last night to see what it was doing.
I do have a cane that I use to take the beer from the fermenter to the bottles.
I wanted to not get so much sediment in my bottles, what is the best way to do that?
Do I:
1. Ferment in one bucket (is that called a fermenter?)
2. Transfer to another bucket using tubing
3. bottle with priming sugar?

Is there anything I am missing?

 

[Jorb]

Use Whirlfloc or Irish moss during the last 15 minutes of your boil - this will encourage sediment to clump together and drop out in the fermenter
Once fermentation is done, stick the whole bucket in the fridge for 2-3 days to cold crash and encourage the sediment to drop out
Rack to a bottling bucket - be careful not to transfer the sediment on the bottom of the fermenter
Prime and bottle

If you can't do a step you can skip it. The longer you leave it in the bottles the more junk will drop to the bottom too.

 

[imustbrew]

I have heard that oxidation off-flavors get worse with time, so you might want to drink this batch up quickly.

Hi Rooster
so even though it is flat at the moment (3 days later) and tastes strange, are you saying it may still carbonate and the taste improve?

 

[imustbrew]

Use Whirlfloc or Irish moss during the last 15 minutes of your boil -.

hi I had never heard of that, thank you
What is the last 15 minutes of the boil mean?

 

[ragertom]

hi I had never heard of that, thank you

What is the last 15 minutes of the boil mean?

Most kits whether grain or extract call to boil the wort anywhere from 45-120 minutes. The Irish moss or whirlfloc tablet is added during the last 15 minutes of that boil time.

 

[Devilsnight]

Do I:
1. Ferment in one bucket (is that called a fermenter?)
2. Transfer to another bucket using tubing
3. bottle with priming sugar?

Is there anything I am missing?

Add your priming solution (Boil a lil water, add sugar,cool) to your bottling bucket.
Siphon from your fermentor into the bottling bucket (that already contains your priming solution) I always give it a gentle stir after that otherwise I somehow get 2 insanely over carbonated bottles.
Then fill and cap each bottle.

My wording makes more sense to me, I think you got er though!!

 

[MindenMan]

I started using Irish moss instead of sparkelloid @ the 15 minutes left in the boil as previously mentioned. When the boil is done give it a gentle stir after it is in your sink, cooling tub, etc., cover and leave alone for a while. Technically it is okay to stir the BK more than once to whirlpool as long as you re aware the wort temperature gas to be above 140* F. If it goes below 140* F put on the cover and leave it alone to settle out
The cooler you get the wort down to before you rack it into the fermenter, the more "large" flocks will form on the bottom of the pot, to be left behind in the BK, the clearer your ending beer will be. I hope this made sense, i'm tired...

 

[NewWestBrewer]

Hi
I am very new to this so please don't shake your heads, well ok, just a few times lol.
I completed the fermenting process of my batch only to realise that I forgot to put the tap into the fermenter.
So I had to pour the beer into another one that had the tap. I have just bottled the beer 2 days ago but I am concerned that I destroyed it because of all the oxygen that would have gone into the brew by pouring it from one to another.
I opened a bottle last night (2 days after bottling) and there was no psst lol and no carbonation.

Can you tell me if that is true and I have destroyed it and if I have, can I do something to bring it back?
thanks heaps

Leave them at room temperature for the next 2-3 weeks. Then put one bottle in the fridge for 2 days. Then try it and see how it tastes. It wont be anywhere near ready right now.

 

[imustbrew]

ok you guys rock, thanks for your help.
I still don't understand the "boil" part though.
I boil water, add it to the can (I buy the syrup or pre bagged mix) and then add it to the fermenter.
Is that what you mean lol.

So it looks like this:
1. Open can and add it to the fermenter
2. Pour 2 litres of boiling water into the fermenter
3. Add sugar
4. Add cooled water to get it below the correct temperature
5. Add yeast
6. Put lid on and leave it alone until ready

Is that what you mean by "boil"

 

[Malted_hops]

is that what you mean by "boil"

 

[imustbrew]

View attachment 171246

huh?

Yes I am for real and I am not trolling. I told you I don't totally understand what you are saying.
Oh well maybe I am in the wrong place.
When I read talking about "boil" I was thinking that for some reason they are saying "boil" after the fermentation which seemed strange.
James

 

[imustbrew]

Leave them at room temperature for the next 2-3 weeks. Then put one bottle in the fridge for 2 days. Then try it and see how it tastes. It wont be anywhere near ready right now.

Thanks I get it that answered my final question

 

[Ron_Blackhurst]

You may want to watch a few you tube "how to's" next batch.

Sent from my SCH-I545 using Home Brew mobile app

 

[imustbrew]

You may want to watch a few you tube "how to's" next batch.

Yep lol

 

[masskrug]

Sounds like he is making something along the lines of a Cooper's pre-hopped kit.

Wait at least two weeks before opening another bottle. If it doesn't carbonate in a couple of weeks, you may need to add more yeast to the bottles.

 

[imustbrew]

Sounds like he is making something along the lines of a Cooper's pre-hopped kit.

Wait at least two weeks before opening another bottle. If it doesn't carbonate in a couple of weeks, you may need to add more yeast to the bottles.

That's exactly what I am making thank you

 

[andy6026]

One question - did you add priming sugar at the time of bottling?

If yes - you will have carbonated beer within 3 weeks.

In no - no matter how long you wait, your beer will not carbonate.

 

[imustbrew]

Yes I did, so I guess hopefully everything will be ok

 

[Jorb]

I'm sure it will be fine. You'll have carbonated beer. It may have an off flavor or not last for months and months but it will be beer. In 2-3 weeks start drinking!

 

[Yooper]

ok you guys rock, thanks for your help.
I still don't understand the "boil" part though.
I boil water, add it to the can (I buy the syrup or pre bagged mix) and then add it to the fermenter.
Is that what you mean lol.

So it looks like this:
1. Open can and add it to the fermenter
2. Pour 2 litres of boiling water into the fermenter
3. Add sugar
4. Add cooled water to get it below the correct temperature
5. Add yeast
6. Put lid on and leave it alone until ready

Is that what you mean by "boil"

I'm sure this has been figured out, but I just wanted to reiterate that if you're doing a "no boil kit", that there is no boil. Most people who homebrew don't use those canned no-boil kits, and that is where the confusion comes from.

When we talk about "the boil", we are talking about boiling the extract with hops for an hour, and not using the prehopped Coopers or Munton's kits. That can be very confusing when we're picturing one thing and someone is using a different set up entirely.

 

[zdbrown1]

Hi Rooster
so even though it is flat at the moment (3 days later) and tastes strange, are you saying it may still carbonate and the taste improve?

As long as you used priming sugar you should be fine. I normally wont crack one to check the carbonation for at least a week or two...and before you open it make sure you chill it for at least 24 hours. Flat uncarbonated beer will definitely taste different from the carbonated finished product. The carbonation helps the aromas get to your nose while drinking and adds to the taste.

 

[imustbrew]

Hi everyone, just wanted to give you an update, the beer worked out, (phew).
I did a "pale ale" for my second batch to share with friends this weekend camping.
Thanks for all your help and I have taken your advice to get more training lol.
Love the idea of not using cans soon.
Be well

 

[goodyx7]

Glad to hear everything worked out and your doing it again. I've only been brewing for a year and between HBT n YouTube everything has worked out. The hardest part of it for me is patience. Good luck on the next batch!



Sent from my HTC first using Home Brew mobile app

 

[rocketsan]

You really should invest in a book...

 

[Devilsnight]

Camping this weekend? Dang! It's -10 here where i'm at!! Just to throw you a random idea... When I started out (not to long ago) I always bottled 1 beer in plastic, that way you can guage how fast your bottles are carbing up in a batch. You won't have to open one up here and there and potentily throw it out cause it isn't carbed.

 

[itchygomey]

The first one I open usually isn't carbed yet because I'm impatient. It doesn't get poured out though lol.