Mistake?

[BrewnoobUNC]

ok, so a buddy and I just bottled a double ipa and now we are concerned. We pulled the liquid to take FG but didn’t actually do it until a few hours after finished bottling.

The OG was 1.078 and we just tested this same and it was around 1.036.

We waited three weeks for fermentation. There was no activity after about 7-10 days but the fermenting ambient temp dropped from what was 65 to roughly 60°. Maybe it half fermented? So what happens now? I have the bottles in a plastic crate in the event the bottles explode.

I appreciate any and all advice. Thank you!

 

[flars]

That is a very high final gravity for any yeast. Ingredients, mash temperature, or measuring specific gravity after fermentation with a refractometer could account for the high reading. More details are needed.

I would put the bottles in a covered tote. Sometimes when one bottle blows it causes a chain reaction.

 

[JamesonFan]

For a beer with that high of an OG, how much yeast and what kind did you pitch? You may not have pitched enough and it wouldn't fully attenuate if there weren't enough cells.

 

[Biscuits]

How did you take the FG reading? Did you use a hydrometer or a refractometer? If you used a refractometer, it isn't going to give you an accurate reading with alcohol present.

 

[BrewnoobUNC]

I used a hydrometer. I’m pretty sure my measurements are all correct As were the two packs of liquid yeast. I’m afraid the drop in temp caused a stall in fermentation and now i’ll End up with bombs and no beer. The beer tasted great.

Is there a way to finagle the pressure daily so they don’t blow or am I just at the mercy of my mistake? Could I pop the tops off for another week and then re-prime and cap?

 

[azmark]

I used a hydrometer. I’m pretty sure my measurements are all correct As were the two packs of liquid yeast. I’m afraid the drop in temp caused a stall in fermentation and now i’ll End up with bombs and no beer. The beer tasted great.

Is there a way to finagle the pressure daily so they don’t blow or am I just at the mercy of my mistake? Could I pop the tops off for another week and then re-prime and cap?

Wait a few days and chill and pop the top on one. If carbed properly put the rest in the fridge and drink quickly.

 

[Biscuits]

When did the temp drop from 65 to 60? If it was after a week, that wouldn't be an issue because fermentation would have been complete at day 3 or 4....I am wondering if you maybe took the beer sample after you added the priming sugar?

 

[BrewnoobUNC]

I did take it after adding the priming sugar. And the temp dropped somewhere around 7-10 days after fermentation. The initial fermentation was so vigorous I used a blowoff tube.

 

[MyCarHasAbs]

I did take it after adding the priming sugar.

Well, I think we just found the culprit behind your abnormally high FG. However I'd have a slightly hard time believing 4-5oz of priming sugar for a regular sized batch would cause that great of a spike in a sample. But I could be mistaken.

 

[Biscuits]

I did take it after adding the priming sugar. And the temp dropped somewhere around 7-10 days after fermentation. The initial fermentation was so vigorous I used a blowoff tube.

I'm pretty sure this is where you goofed. You added the priming sugar and then pulled the sample....I'd keep an eye on them...crack one after 4 or 5 days and see where the carbonation is....but more than likely you're okay.

 

[JamesonFan]

Priming sugar is unfermentable, so it's possible for the FG to be impacted several points. But I agree with Biscuits, I think you're going to be OK.

 

[Biscuits]

Priming sugar is unfermentable, so it's possible for the FG to be impacted several points. But I agree with Biscuits, I think you're going to be OK.

Priming sugar is fermentable...this is how the beers get carb'd..unlike fermentation where you allow the co2 to escape, you add a calculated amount of sugar and seal the bottles to hold in the co2 which gives the beer carbonation.

 

[balrog]

Um, priming sugar better be fermentable or it won't ferment to create CO2 to carbonate the beer. That's why we put priming sugar in.

I *think* normal priming sugar will up the SG only 3 points (0.003) in 5 G but that's a quick memory without checking.

I would suggest taking a bottle and do like a starter with it for a couple days to see if it ferments any lower than the 1.036 y9ou measured.

Edit. AAAAAAAAAAnnnnnd I type too slowly and was beaten by Biscuits

 

[JamesonFan]

You're right, that's my mistake. I apologize for giving false information. I was thinking of some sugars added in the brewing process.

 

[Biscuits]

Um, priming sugar better be fermentable or it won't ferment to create CO2 to carbonate the beer. That's why we put priming sugar in.

I *think* normal priming sugar will up the SG only 3 points (0.003) in 5 G but that's a quick memory without checking.

I would suggest taking a bottle and do like a starter with it for a couple days to see if it ferments any lower than the 1.036 y9ou measured.

Edit. AAAAAAAAAAnnnnnd I type too slowly and was beaten by Biscuits

I think you're right...should only add a handful of points. I just wonder if they added the sugar into the bottling bucket first and then racked the beer on top of it and before it could mix into solution, they pulled the sample from the spigot. I suppose that could give them a higher reading, but best thing they can do is monitor at this point.

 

[Biscuits]

You're right, that's my mistake. I apologize for giving false information. I was thinking of some sugars added in the brewing process.

I think you were thinking of lactose sugar...don't sweat it.

 

[JamesonFan]

I think you were thinking of lactose sugar...don't sweat it.

That's the one.

 

[BrewnoobUNC]

Yes. We racked on top of sugar. We did stir but pulled from the bottling piece.

I like the idea of monitoring a bottle. Currently they are all in a closed Tupperware type container and in the bathtub if for some reason they just blow the hell out of each other. I’ll test again maybe tomorrow evening or Saturday sometime and see how it comes out.

 

[Biscuits]

A clear sign will be if you see a small krausen form on the top surface of the beer inside the bottle. If this happens, you're hosed.

 

[BrewnoobUNC]

My recipe was...


12 lbs Pale Malt
2 lbs Vienna Malt
8.0 oz Cara-Pils/Dextrine
8.0 oz Caramel/Crystal Malt

*mash at 150 F for 60mins

1.00 oz Centennial [9.50 %] (60 min)
2.00 oz Centennial [9.50 %] (Dry Hop 5 days)
1.00 oz Centennial [9.50 %] (15 min)
1.00 oz Centennial [9.50 %] (5 min)
1.00 oz Centennial [9.50 %] (1 min)

Wyeast 1098 - 2 packs.

 

[MaryB]

65 to 60 temp drop won't stop fermentation, slow it a bit yes but not stop it. And that temp depends on how you measured it... unless it was actual temp of the wort then the actual fermenting temps may be 4-5 degrees higher...

 

[RM-MN]

For safety (I've had bottle bombs, the results aren't pretty) uncap all the bottles and cover the opening with saran wrap with the bottles somewhere warm (low to mid 70's) to try to get the last of the sugars eaten. Then after a couple weeks use carbonation drops in each bottle when you recap them. The saran wrap should let out any excess pressure as the yeast finish up.

 

[BrewnoobUNC]

Ok, so I just put tap water in the cylinder and tested with my hydrometer. It is coming in at 1.014.

I took a chilled beer from bottling Thursday and tested one. It was some carbonation at this stage and the flavor was good. The gravity is coming in at 1.026. There didn’t seem to be much pressure in the bottle.

 

[RM-MN]

Ok, so I just put tap water in the cylinder and tested with my hydrometer. It is coming in at 1.014.

I took a chilled beer from bottling Thursday and tested one. It was some carbonation at this stage and the flavor was good. The gravity is coming in at 1.026. There didn’t seem to be much pressure in the bottle.

My tap water comes in very nearly 1.000. Your hydrometer may be faulty.

 

[PADave]

Ok, so I just put tap water in the cylinder and tested with my hydrometer. It is coming in at 1.014.

I took a chilled beer from bottling Thursday and tested one. It was some carbonation at this stage and the flavor was good. The gravity is coming in at 1.026. There didn’t seem to be much pressure in the bottle.

In distilled water, your hydrometer should read 1.000. In tap water, it should be very close to 1.000. So right there you are reading .014 points high.

Priming sugar will only add .002-.003. Adding the priming sugar solution to the bottling bucket and then racking the beer into the bucket is plenty to mix. No problems there.

Get yourself a new hydrometer, they are cheep. I like to have two on hand, in case one breaks. Or in this situation to confirm a reading/misreading.

 

[PADave]

My tap water comes in very nearly 1.000. Your hydrometer may be faulty.

Should read, your hydrometer IS faulty.

 

[BrewnoobUNC]

Yes, I’m going to get a new one Monday and a backup as well. So I feel better now that the ipa is likely a true 1.012 adjusted for the faulty reading.

We also made an imperial stout which showed the final reading of 1.04 and retested today, still 1.04. Adjusting for the the error it’s more of a 1.26.

I’m thinking I’m probably safe on no bottle bombs but I’m keeping them in plastic lidded containers over the next week or two anyway just in case.