First Bottling Observations

[bennyd]

This is NOT a "did I do something wrong" thread. I noticed while bottling that the first case of bottles actually had a bit of a head to them. While I pulled out the bottling wand they formed a little head that hung around for a minute or two. What causes this since it's obviously way too soon to see any effects of carbing?

The second case did not have as much, if any, of this happening while I withdrew the wand.

The two cases are now sitting at about 65-66 degrees inside the cardboard case and black trash bags.

The FG sample smelled and tasted just like a Nut Brown Ale. That made me pretty happy. If I'm being honest, I'm not crazy about Nut Browns but this kit was pretty simple and perfect for a beginner like me.

 

[skyzo]

The foam was just from it being churned up when it was going into the bottles, same effect as when you pour the wort into the fermenter for the first time, there is always that layer of bubbles on top that persists for a few minutes afterwards.
Its just like a scaled down version of that.

 

[Locorcr]

Well congrats on bottling mine will be next week!!!!!

 

[WillPall]

One factor that causes the foam is CO2 that is dissolved in the fermented beer. When your yeast makes CO2 most of it gets released into the air, but some of it will stay dissolved in the beer. When you bottle the beer that CO2 will come out of suspension and cause a foam effect. And yes, like skyzo said, some of it is just a property of beer. Like soap and water, agitation will cause bubbles.

As for your second case, maybe you got more proficient at not agitating the beer as it was going into the beer . Congratulations, you're a brewer!

 

[Bubba]

I get a little foam when I bottle from the residual StarSan in the bottle from sanitizing.

 

[bennyd]

Cool. Thanks guys. The only thing tha I'm semi-worried about is that I don't have anywhere upstairs to condition the bottles. SWMBO would probably not like it too much.

My only other option is in the same room where they fermented and it is a little cooler than I posted before, at 64 degrees. Can I do anything to bring the temp of the bottles up? Is it imperative that the temp is higher than that? Or should I just plan on it taking 4 weeks instead of three and RDWHAHB?

 

[Netflyer]

I have had much better luck with my bottles at 70-72F... I'm sure 64-65 will work as I have done that too but just from experience it seems better to at least go a week at 70-72, I go two weeks and then put them at 65 until I put them in the fridge for a few days until they clear up..

I use mostly Ez Caps (1L) bottles but also do about 8-10 singles (330ml - normal beer bottle sized) for sampling.. I wait 7 days from bottling and sample the first bottle.. Depending upon what I taste I wait another week and test again, etc. Usually by two weeks at 70-72 and then chilled down in the fridge most 4-5% alcohol beers are ready to be consumed. My ESB's taste better after 4 weeks+ in the bottle but they a re 5.8-6% alcohol..

 

[bennyd]

Thanks netflyer. I got permission to put them in an out of the way place upstairs (the walk in closet). This has disaster written all over it. First, I'm not sure that closet is any warmer than the room in the basement. Second, can you imagine an exploding bottle that sprays SWMBO's clothes.

Can you say "castration?"

I guess keeping them in the boxes with garbage bags is good insurance. Now to check the temp of the closet.

 

[bennyd]

Here's what I did. I took the temp in the closet and it was 67. I went into the bedroom and took the temp right next to my side of the bed and it kept going back and forth between 69-70. I talked my way into storing them right in the bedroom next to my side of the bed.

I moved the cases and 22 oz. bottles upstairs and gave them gentle swirls and upended them (not sure if I needed to do that since they only spent about 12 hours at 64 degrees). I figured it couldn't hurt anything.

So now we wait. And we rack the Honey Bee Ale to the now open secondary today.

 

[rcreveli]

I put all of my cases in Hefty bags. Just in case. I just bottled my second. The 12 oz's were east to bag. The 22's will be a little more challenging. And hey it hold in heat and keeps light out.

 

[Netflyer]

To prevent the dreaded bottle bomb I just make sure I primary for 21 days and that the FG is where it should be. If you don't rush your primary you shouldn't have to worry about bombs...

Also lately I am priming w/DME instead of sugar. My initial results have been awesome... a much smaller bubble and creamier head.

But yes, exploding bottles next to your bed would be a disaster ... and no you didn't need to shake the bottles up... Dude the 64 wouldn't have killed the yeast at all, it would have done fine there but would have taken longer.

 

[bennyd]

Thanks Netflyer. I just keep seeing posts from people on here saying "make sure your beer is above 70 degrees" and stuff like that. Honestly the cooler room would be more convenient for me.

But being the first time doing this, I don't really have a point of reference to compare the 70 degree room and the 64 degree room. I'm also not in a terrible hurry and definitely don't want to rush the beer. I've gotten this far, I don't want to mess up now.

 

[CDbrews]

The only difference between 64 and 70 degrees is that it will take longer for the bottles to carb up at the lower temperature