Over carbonated and rotten egg

[k2stewbrew]

Its been 2 weeks since my Texas Bock was bottled. Today I opened 3 and all of them were volcanic in nature. One smelled like rotten eggs and another tasted off. The third tasted ok but was just crazy explosive....

Any thoughts? Is the batch salvageable?

 

[Revvy]

Well we need more info on the brew itself, if you are getting sulphor in ottles I think you bottled way to soon.

This was a bock, was this made with lager yeast? How long did you lager it for.

We need way more info to help you.....otherwise it's just conjecture.

 

[k2stewbrew]

Sorry, it was brewed as an ale.

My fear is that we had some cold nights during my primary and that my yeast went dormant. It was in primary for a week and secondary for 2 weeks.

 

[k2stewbrew]

Here is the recipe, if this helps...



TEXAS BOCK

A Texas favorite! Medium amber-dark hue, mild in flavor. Drk version of American Pilsner
4 lbs. Old Bavarian Munich Blend
1/2 lb. dark malt extract
1 1/2 lb. brewery grade corn syrup
1/2 lb. Domestic Six-Row lager malt
1/2 lb. Belgian Cara-Vienne malt
1/2 lb. Medium Crystal malt
1 oz. Tettnanger hops (bittering)
1/4 oz. Cascades hops (flavoring)
1/4 oz. Cascades hops (finishing)
1/2 tsp. Calcium Chloride water salts
1 pkg. Windsor ale yeast* (or Wyeast #1338 or White Labs California or German Ale Yeast*)
(*For cold fermentation, Wyeast 2007, 2035, 2272 or White Labs German Lager or Pilsner Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (priming)
O.G. - 1.044 -- F.G. - 1.011

 

[Cheeto]

Here is the recipe, if this helps...



TEXAS BOCK

A Texas favorite! Medium amber-dark hue, mild in flavor. Drk version of American Pilsner
4 lbs. Old Bavarian Munich Blend
1/2 lb. dark malt extract
1 1/2 lb. brewery grade corn syrup
1/2 lb. Domestic Six-Row lager malt
1/2 lb. Belgian Cara-Vienne malt
1/2 lb. Medium Crystal malt
1 oz. Tettnanger hops (bittering)
1/4 oz. Cascades hops (flavoring)
1/4 oz. Cascades hops (finishing)
1/2 tsp. Calcium Chloride water salts
1 pkg. Windsor ale yeast* (or Wyeast #1338 or White Labs California or German Ale Yeast*)
(*For cold fermentation, Wyeast 2007, 2035, 2272 or White Labs German Lager or Pilsner Yeast)
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (priming)
O.G. - 1.044 -- F.G. - 1.011

That is the cause of you problems !!!!!


cool them to near freezing open and recap them !! before the start to EXPLODE~!

 

[Revvy]

Holy moses.....you have practically a whole new fermentation going. That's almost twice the amount of sugar you normally use.

 

[k2stewbrew]

Aaaah holy crap... I'm gonna have to do the near freezing thing and re-cap. Any tips for this? Will getting them close to freezing stop them from erupting?

 

[Teufelhunden]

This wasnt the .50 cent Texas Bock kit from AHS was it?

 

[k2stewbrew]

Nah It was from my local homebrew store Defalcos in Houston.

 

[dontman]

That's only about 5.5 oz of priming sugar by weight give or take. Yes, measuring priming sugar by volume not weight is ill advised but that is a topic for another conversation. The point is that this is not an amount to panic about or to panic a noobie about. The rotten egg points to something else and I would be more concerned about that.

 

[wyzazz]

IMHO, the rotten egg is fermentation taking off again from all the new sugar. I agree that you should chill those bottles down (that should stop the fermentation for a while), and recap the bottles. Then warm them back up to see what you get, I'd put them in a rubbermaid tub or a big box with a lid just in case they decide to explode.

 

[k2stewbrew]

this seems to have done the trick with the carbonation. Should I leave these them in the fridge from here on or take them back to room temp?

What are your thoughts on the rotten eggs?

 

[k2stewbrew]

sorry wyzazz I didn't see your post. I do exactly that.

 

[android]

well, if it's supposed to emulate a lager and they're already carbonated, i would leave them in the fridge to simulate 'lagering' to see if you can't clean up that flavor a little.