Hi all...

[HighPlainsDrifter]

New to the board and to the art. Looking forward to getting some advice and ideas. Hailing from SC.

 

[Alamo_Beer]

Howdy!

It's good to have you...welcome to the board and don't be scared of asking questions!

take it easy

 

[HighPlainsDrifter]

Thanks,

My first question is pretty green but, here goes....

I "accidentally" put the sugar in BEFORE fermentation (at the end of the boil).

Have I ruined the batch?

I had to leave it as soon as I put it into the fermenter. Its been about six hours and the fermentation lock is bubbling once every 1.5 seconds.

Go ahead, and break it to me harsh....

Thanks.

I used: 1lb barley malt
6.6lb malt extract (dark)
2.9oz hops
12gms yeast (2 packs)
5oz priming sugar

Thanks again for any help.

 

[Alamo_Beer]

you put the priming sugar in the boil?

well no you didn't mess it up....it's still beer (THANK GOD!!)

but you did up the ABV a bit...which means it'll probubly need a bit more aging in bottles to mellow out...

in all honesty though it's probubly not that bad and as it's your first brew i'd drink it after the normal 3 weeks in bottles

The biggest thing about this though is your going to have to get some more priming sugar!

take it easy

 

[olllllo]

No, you're fine. Kicked up the abv a little and may impart some off flavor.
Just be patient.

 

[olllllo]

BTW you'll need to rebuy the priming sugar.

 

[HighPlainsDrifter]

Hey thanks. I was all but resigned to throwing it out. This site is paying off already!

 

[HighPlainsDrifter]

BTW you'll need to rebuy the priming sugar.

My yeast levels are fine for that?

 

[olllllo]

Your yeast are fine.

You have to let everything ferment out first. Then add priming sugar dose 2 before bottling.

The priming sugar is a calculated amount of fermentables that will be consumed by the yeast to create enough CO2 to carbonate your bottled beer.

If you bottle before everything ferments out, you run the risk of the yeast fermenting too much and creating enough CO2 to explode your bottles.

Since you added priming sugar too early, you're going to have to be extra sure that everything ferments out. Without a hydrometer reading and adjusted expected OG (with priming sugar), here's what I suggest. Make sure you keep the wort in the temperature range suggested by the yeast manufacturer. Give it 10-12 days in the primary and two more weeks in the secondary or 3 weeks total if you only use a primary before you bottle.

Then dose 2 and bottle.

You have lots of time to kill so read ahead about the process in www.HowtoBrew.com.

 

[olllllo]

Also look up RDWHAHB.

I'm doing it now.

 

[HighPlainsDrifter]

Also look up RDWHAHB.

I'm doing it now.

Ah yes, looks like I've got a while before I can HAHB but I have no problem RDW.


Edit: BTW, my starting specific gravity was: 1.040