Did I make a mistake in bottling this?
- Thread starter roxy35
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There are members here that claim to do just that from time to time. Since the bell on the capper just pushes the sides of the cap down tight,I can't see why it wouldn't work.
PseudoChef
Well-Known Member
Meh, candi sugar is a mad rip-off. I see no taste difference in the final product when compared to one with just corn sugar. And if you really really want to be a stickler about it you can heat up your corn sugar in some water until it dissolves, squeeze in a little bit of lime juice, and BAM you have candi sugar. I just saved you $5/pound
Clear candi syrup, maybe. D or D2? Not a chance.
OK - here is my latest.
I decided to ever-so-slightly "pop" a corner of each cap. To my surprise, I already heard a slight "hiss." If this happened in about 4 hours, imagine what 4 days would be like lol. I tipped several bottles over to check the seal and they "dripped" just slightly.
I'm hoping this will be good enough to allow any CO2 to escape and to avoid building up pressure. I will check one of the bottles in a few days to see what it is. I placed all 25 bottles in a Rubbermaid container in my fermentation chamber and temp is set to 78. We shall see.
Let's say fermentation does kick off again. Does anyone have a suggestion for a FG to be satisfied with? I assume I'll just check the bottle again, looking for a constant FG. However, I want to make sure I can still carbonate this beer. If I wait until it is constant I will have to add priming sugar again to re-carbonate. I've already posted about how I could just add carbonation drops to each beer - so I know that is an option. Any suggestions?
I decided to ever-so-slightly "pop" a corner of each cap. To my surprise, I already heard a slight "hiss." If this happened in about 4 hours, imagine what 4 days would be like lol. I tipped several bottles over to check the seal and they "dripped" just slightly.
I'm hoping this will be good enough to allow any CO2 to escape and to avoid building up pressure. I will check one of the bottles in a few days to see what it is. I placed all 25 bottles in a Rubbermaid container in my fermentation chamber and temp is set to 78. We shall see.
Let's say fermentation does kick off again. Does anyone have a suggestion for a FG to be satisfied with? I assume I'll just check the bottle again, looking for a constant FG. However, I want to make sure I can still carbonate this beer. If I wait until it is constant I will have to add priming sugar again to re-carbonate. I've already posted about how I could just add carbonation drops to each beer - so I know that is an option. Any suggestions?
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PseudoChef
Well-Known Member
Yep, made tons of batches of candi syrup trying many different things. It's really not the same concept as just "caramelizing" syrup with some citric acid. You really want to drive more Maillards rather than carmelizing.
Here's some interesting reading: https://www.homebrewtalk.com/f12/candy-sugar-right-way-hint-weve-been-doing-wrong-302353/
If you're happy with "caramelizing" your sugar, then good - but to me the flavor isn't anywhere close when trying to replicate something like Westy or such, which derives a majority of its dark coloring and a large portion of the chocolately and dark fruit flavor components from the syrup.
Good article... but the problem is I don't taste Maillard reactions in D2, just caramel. I may be crazy but couldn't you just get the same effect from making dark invert caramel and doing a 90min hard rolling boil to get the Maillards?
EDIT: Or invert syrup and wort on a side boil. That takes care of the salts the article recipe requires.
Still thinking about my potential bombs - I have another question regarding my FG.
I took this sample (same pic as page 1) after I added 3 ounces corn sugar for priming. Also, sample was at about 66 degrees. Does this change anyone's opinion of the quality of this FG? It's been stalled for a week.
I also used 1lb DME instead of sugar, which should keep the FG a little higher. Remember, it's also been stalled for a week at about 68-70 degrees.
I've placed the bottles in the fermentation chamber at 77 - all bottles have been slightly vented. If the FG hasn't moved in 24 hours, would you say its safe that fermentation is truly finished?
Sorry to a pest...
I took this sample (same pic as page 1) after I added 3 ounces corn sugar for priming. Also, sample was at about 66 degrees. Does this change anyone's opinion of the quality of this FG? It's been stalled for a week.
I also used 1lb DME instead of sugar, which should keep the FG a little higher. Remember, it's also been stalled for a week at about 68-70 degrees.
I've placed the bottles in the fermentation chamber at 77 - all bottles have been slightly vented. If the FG hasn't moved in 24 hours, would you say its safe that fermentation is truly finished?
Sorry to a pest...
Update on my progress...
Bottles were slightly uncapped to vent. Fermentation Chamber has been at 79 for 24 hours.
Bottles have formed this little "mini-krausen" in them. This seems like it is a good thing? Thoughts? I don't have a picture but it's like the krausen of a fermenter on a mini-scale. It could just be reacting to the priming sugars, but I hope it's more.
However, I checked the gravity again this morning (krausen was less intense then and only on half the bottles, now it is on all)..still at 1.025 or so. Ugh.
How soon should I see a difference in FG? Also, if FG doesn't drop, does anyone recommend opening each bottle and adding a few grains of yeast? If so, any idea how much? I feel like I'm in uncharted territory here.
Bottles were slightly uncapped to vent. Fermentation Chamber has been at 79 for 24 hours.
Bottles have formed this little "mini-krausen" in them. This seems like it is a good thing? Thoughts? I don't have a picture but it's like the krausen of a fermenter on a mini-scale. It could just be reacting to the priming sugars, but I hope it's more.
However, I checked the gravity again this morning (krausen was less intense then and only on half the bottles, now it is on all)..still at 1.025 or so. Ugh.
How soon should I see a difference in FG? Also, if FG doesn't drop, does anyone recommend opening each bottle and adding a few grains of yeast? If so, any idea how much? I feel like I'm in uncharted territory here.
Conversely,you'll have to be carefull how long you leave the caps slightly vented. You could wind up with little or no carbonation.
Pommy
Well-Known Member
As soon as I read the OP thats what I thought I would have done.
Pommy
Well-Known Member
I would have them nice and warm to encourage the fermentation and remember you added fermenatbles so raised the gravity when you added your priming sugar. I would expect FG to be around 1.016 with the DME but that is purely a guess.
OK - so I go to check the FG again after 48 hours in the chamber @78-79.
All bottles have been slightly uncapped, however my hydro sample is spitting up bubbles from the bottom. Huh? Carbonated already? Even without a tight seal?
Yikes. How will this affect my Hydro reading?
The hydrometer measured it at 1.022. This is with carbonation and the sample at 77 degrees. Adjusted for temp alone should move it to 1.024. Considering this started at about 1.028, I am pretty pumped and it seems to be working...
...that is, unless the carbonation is playing tricks on me.
(Picture on LEFT is before the experiment. Picture in MIDDLE is after suspected fermentation with carbonation. Picture on RIGHT was also just taken but about 20 minutes later - the FG is definitely lower, 1.020 or so. Maybe Carbonation not so bad?)
Thoughts?
All bottles have been slightly uncapped, however my hydro sample is spitting up bubbles from the bottom. Huh? Carbonated already? Even without a tight seal?
Yikes. How will this affect my Hydro reading?
The hydrometer measured it at 1.022. This is with carbonation and the sample at 77 degrees. Adjusted for temp alone should move it to 1.024. Considering this started at about 1.028, I am pretty pumped and it seems to be working...
...that is, unless the carbonation is playing tricks on me.
(Picture on LEFT is before the experiment. Picture in MIDDLE is after suspected fermentation with carbonation. Picture on RIGHT was also just taken but about 20 minutes later - the FG is definitely lower, 1.020 or so. Maybe Carbonation not so bad?)
Thoughts?
Quick update - and I need some advice.
I checked gravity again and it is the same as the last picture - roughly 1.020 with a temp of 77. So, should be around 1.022.
It's been here for a couple days.
Is it safe to say the yeast is done (I'm thinking maybe I didn't aerate enough - it was the first time using a carboy)? Should I add more yeast to each bottle? If so, anyone have a guess as to how much?
OR should just reseal the bottles with a carbonation drop and just accept this high FG as a fact of life - or a fact of poor aeration or crappy yeast?
I could use any advice on this one.
I checked gravity again and it is the same as the last picture - roughly 1.020 with a temp of 77. So, should be around 1.022.
It's been here for a couple days.
Is it safe to say the yeast is done (I'm thinking maybe I didn't aerate enough - it was the first time using a carboy)? Should I add more yeast to each bottle? If so, anyone have a guess as to how much?
OR should just reseal the bottles with a carbonation drop and just accept this high FG as a fact of life - or a fact of poor aeration or crappy yeast?
I could use any advice on this one.
ValleyBrew
Well-Known Member
My 0.02.... Leave them vented for another week. Then add coopers to carb them and recap with new caps and use O2 absorbing caps since you've exposed these guys to more O2 than desired. The coopers can take quite a bit longer to carb than normal priming sugar so be PATIENT.
Now, RDWHAHB! And good luck!!
Now, RDWHAHB! And good luck!!
Wow all these comments and most of you are overlooking the fact that he substituted the sugar with DME...THAT IS WHY IT FINISHED SO HIGH!
If the gravity didn't change in 7 days at temperatures over 70 degrees F...YES IT WAS DONE FERMENTING. Relax and have a brew!
If the gravity didn't change in 7 days at temperatures over 70 degrees F...YES IT WAS DONE FERMENTING. Relax and have a brew!
PseudoChef
Well-Known Member
I mentioned it in the 4th reply. But I've also had beers that were stabilized over time in the fermentor that became overcarbonated in the bottles due to putting the yeast back in suspension, just a jump start with the priming sugar, or different temperature. That's why I told him to be careful.
dcHokie
Well-Known Member
It was mentioned, but it actually looks like the OP added the appropriate amount of DME per the instructions, but omitted a cane sugar addition, which as you noted would cause it to finish high. Additionally the FG readings have all been taken post-priming sugar addition, so it's pretty difficult to determine the actual FG. But, very likely it is done fermenting.
roxy35, you may end up with a Tripel that is a bit sweeter (or not as dry as the BJCP style guidelines, fwiw) but it'll be a drinkable batch of beer that you made. I'd finish your packaging procedure, maybe put the bottles in a rubbermaid bin covered with a towel to alleviate any worry about bottle bombs and in a couple weeks, refrigerate. Even if they are highly carbed, once chilled down they won't blow. You learned some things on this batch that will help on the next one, chalk it up to on-the-job learning. And, patience is probably the most difficult skill to master in homebrewing. Cheers.
