Risk of bottlwboms?

[HemanBrew]

Just to ask the obligatory question: Was your final gravity reading with a hydrometer or refractometer? If it was a refractometer, did you correct for alcohol presence? 1.025 FG is right around the reading I get for a few beers using US05 without correcting for alcohol. If you didn't, your FG may be right as expected

https://www.brewersfriend.com/refractometer-calculator/

Hydrometer.

 

[lowtones84]

So I have waited 2 weeks now. Opened one. There was not much carbonation. I wonder why? It been in room temperature the whole 2 weeks.

The taste was wery sweet. Like a sweet barleywine. Maybe I should let this batch age some...?

Did you chill the bottle for a couple of days before opening? Overnight works but I find 2+ days gives the best amount of time for the co2 to go into solution. If it is warm or didn't have enough time chilled for the co2 to go into solution, it will just escape when you uncap. You're keeping the bottles somewhere at least room temperature, right?

 

[HemanBrew]

Did you chill the bottle for a couple of days before opening? Overnight works but I find 2+ days gives the best amount of time for the co2 to go into solution. If it is warm or didn't have enough time chilled for the co2 to go into solution, it will just escape when you uncap. You're keeping the bottles somewhere at least room temperature, right?

I have never heard about this factor that you need to chill the beer for longer time that it takes for to get te temperature right. Interesting. But shouldn't there be Co2 even in room temp bottle. Intrested about more info about this topic.

I store the bottles in room temp (20°C).
I chilled the bottle outside (3°C) about 4-5 hours before opening.

 

[lowtones84]

I have never heard about this factor that you need to chill the beer for longer time that it takes for to get te temperature right. Interesting. But shouldn't there be Co2 even in room temp bottle. Intrested about more info about this topic.

I store the bottles in room temp (20°C).
I chilled the bottle outside (3°C) about 4-5 hours before opening.

Basically, the co2 will just occupy the headspace at a warm temp. Some will be absorbed at room temperature I believe, but very little. In my experience, 4-5 hours is not enough for it to go into solution.

 

[CodeSection]

@HemanBrew, you can try and put a bottle in the refrigerator for 24 hours to see if you notice any increase is carbonation. While it is true more CO2 is absorbed/dissolved into the beer at a lower temperature, I'm not sure if one could actually detect a change with such a small amount of headspace. Though, as mentioned before, you have too much headspace.

Have you ever dropped a warm bottle of beer or punctured a warm can of beer? If so, what occurred? I suspect you saw a lot of foam as the CO2 was releasing out of the beer. My point, warm beer does have CO2 dissolved into it.

Reasons why bottles do not carb could be : 1) caps do not seal, 2) the yeast has flocculated out so there is no yeast to consume the priming sugar, 3) there wasn't enough priming sugar used, 4) the bottles were conditioned at a lower temperature that caused the yeast to go dormant, and 5) the bottles were condition at a high temperature that effectively killed any remaining yeast.

Any one of the above, or combination there of, could cause the bottles not carbing. Heck, maybe you miscalculated in the amount of priming sugar you added. Though, with you commenting how sweet the beer is tasting, I suspect that is not the case unless you had already a large amount of unfermented sugar to begin with.

I would review your process by listing the steps you took to see if you can identify what occurred. I'm curious, in those bottles that you opened (or at least the recent one), did you notice any sediment at the bottom of the bottle?

 

[HemanBrew]

@HemanBrew, you can try and put a bottle in the refrigerator for 24 hours to see if you notice any increase is carbonation. While it is true more CO2 is absorbed/dissolved into the beer at a lower temperature, I'm not sure if one could actually detect a change with such a small amount of headspace. Though, as mentioned before, you have too much headspace.

Have you ever dropped a warm bottle of beer or punctured a warm can of beer? If so, what occurred? I suspect you saw a lot of foam as the CO2 was releasing out of the beer. My point, warm beer does have CO2 dissolved into it.

Reasons why bottles do not carb could be : 1) caps do not seal, 2) the yeast has flocculated out so there is no yeast to consume the priming sugar, 3) there wasn't enough priming sugar used, 4) the bottles were conditioned at a lower temperature that caused the yeast to go dormant, and 5) the bottles were condition at a high temperature that effectively killed any remaining yeast.

Any one of the above, or combination there of, could cause the bottles not carbing. Heck, maybe you miscalculated in the amount of priming sugar you added. Though, with you commenting how sweet the beer is tasting, I suspect that is not the case unless you had already a large amount of unfermented sugar to begin with.

I would review your process by listing the steps you took to see if you can identify what occurred. I'm curious, in those bottles that you opened (or at least the recent one), did you notice any sediment at the bottom of the bottle?

Thanks guys. I'm luring mutch.

I'm thinking if the brew was done in too high temp and therefore the wort had much unfermentable sugars. So thats at least one possible factor that could have made it so sweet.
... But I don't remember that the sample before priming sugars would have been too sweet? But I don't really trust my tastememory in this wery much...

One thing comes to my mind. When I took the sample out of the fermenter to measure the FG, I did it by siphoning it to the sample first. And after that I siphoned the rest of the beer to kettle where I added priming sugars.
So is it possible that the first sample that I siphoned from the bottom of the fermenter had more sugars than the rest of the beer?
In the other way to ask: when the beer is in the fermenter, are there more sugars in the bottom than in the upper parts?
This would explain a lot.

The priming sugars were weighted carefully and counted in brewersfriend, so it's hard to believe there would have been less priming sugars than I intended.

When I opened and poored this beer, There were some sediments in the bottom of the bottle. Mainly stuck in the bottom (yeast?) and just little sediments/bigger haze in the last part of the beer (didn't poor that to glass).
Also the Hiss-sound was not wery big when opening the bottle.


Let's say that I have calculated the FG wrong and the beer would have actually be fermented good.
... and then I would have added priming sugars to 3+volume. And now the priming sugars are not for some reason conditioning to Co2.
Is it possible that all of the weetness that I'm tasting comes from the priming sugars?


And I'm deffinetly going to put one beer to fride for few days to test if something will change.

Thanks again.


Ps. My second allgrain batch is fermenting and this time I had better mash temperatures. And this batch is lower avb (4.5) . Hoping to get good FG from that batch. If not then something is really twisted in my system

 

[dmtaylor]

So is it possible that the first sample that I siphoned from the bottom of the fermenter had more sugars than the rest of the beer?
In the other way to ask: when the beer is in the fermenter, are there more sugars in the bottom than in the upper parts?
This would explain a lot.

No, this does not occur. The sugars are uniform in the fermenter.

Is it possible that all of the weetness that I'm tasting comes from the priming sugars?

This is very likely.

 

[kh54s10]

I don't know about 4-5 hours but I have never seen any difference in a bottle put in the fridge the night before and drunk the next night - about 24 hours and one that stayed in the fridge for several days. There has not even been a significant difference between those put in the fridge first thing in the morning and drunk that night - about 10-12 hours.

 

[HemanBrew]

No, this does not occur. The sugars are uniform in the fermenter.



This is very likely.

Ok. I thinking this have no real idea how sweet would beer taste if it would have FG 1.025...

 

[CodeSection]

....One thing comes to my mind. When I took the sample out of the fermenter to measure the FG, I did it by siphoning it to the sample first. And after that I siphoned the rest of the beer to kettle where I added priming sugars....

Some questions:
1) You were using a kettle as a bottling bucket, correct? Why?
2) You did NOT heat the beer in the kettle, correct?
3) What was the volume of beer in the kettle before you added the priming sugar?
4) How certain are you about that volume? How do you know it is correct? How did you measure it?
5) What type of priming sugar did you use?
6) How much priming sugar did you use? What was the weight?

 

[HemanBrew]

Some questions:
1) You were using a kettle as a bottling bucket, correct? Why?
2) You did NOT heat the beer in the kettle, correct?
3) What was the volume of beer in the kettle before you added the priming sugar?
4) How certain are you about that volume? How do you know it is correct? How did you measure it?
5) What type of priming sugar did you use?
6) How much priming sugar did you use? What was the weight?

1. Yes. I siphon the beer from the fermenter to kettle and mix the priming sugars there. Then siphon to bottles. Why? Because I can... And the kettle is always clean. Is there something wrong with this method?
2. Of course not after fermentation.
3. 3.5 litres
4. The kettle has a measurement numbers inside.
5. Table sugar
6. 30 grams

 

[CodeSection]

1. Yes. I siphon the beer from the fermenter to kettle and mix the priming sugars there. Then siphon to bottles. Why? Because I can... And the kettle is always clean. Is there something wrong with this method?
2. Of course not after fermentation.
3. 3.5 litres
4. The kettle has a measurement numbers inside.
5. Table sugar
6. 30 grams

At this point, I have no idea what is going on. Even if the volume was higher, say 4.5L, your carbonation level would be 2.5 and very noticeable. Your ABV is 7.4% which is well below US-05 ABV tolerance of 9-11%.

I'm out of ideas....

 

[dmtaylor]

At this point, I have no idea what is going on. Even if the volume was higher, say 4.5L, your carbonation level would be 2.5 and very noticeable. Your ABV is 7.4% which is well below US-05 ABV tolerance of 9-11%.

I'm out of ideas....

Ditto. The results make no sense at all.

 

[lowtones84]

Turn the bottles upside down and back over again every day, make sure they're warm. Wait another week at least. Chill 2 days before drinking the next. Although within the alcohol tolerance of the yeast, it's a bit of a heavy lift and I wouldn't be surprised if it's having some difficulty. I don't really have any other ideas.

 

[HemanBrew]

Reasons why bottles do not carb could be : 1) caps do not seal, 2) the yeast has flocculated out so there is no yeast to consume the priming sugar, 3) there wasn't enough priming sugar used, 4) the bottles were conditioned at a lower temperature that caused the yeast to go dormant, and 5) the bottles were condition at a high temperature that effectively killed any remaining yeast.

Ditto. The results make no sense at all.

Turn the bottles upside down and back over again every day, make sure they're warm. Wait another week at least. Chill 2 days before drinking the next. Although within the alcohol tolerance of the yeast, it's a bit of a heavy lift and I wouldn't be surprised if it's having some difficulty. I don't really have any other ideas.

So heres a closer to this topic.

I turned few bottles up and down few times for few days and stored them in the warmest room in the house for a week.
I put the bottles to fridge for 3 days.
I opened the bottles carefully.
Not much carbonation.
Good foam.
Wery wery sweet.

So my best quess is that the yeast has focculated out or died for some reason and the priming sugars makes the beer wery sweet now.

The good news:
1. I dont have many bottles left.
2. I can blend this beer to some blood orange + sparklingwather/tonic and I get deesent tasting raddler kindof drink
3. The batch I made after this didnt have the hig OG problem, and I get to taste the first beer from that batch tomorrow.

Thanks for you all for helping me to make some sence out of this

 

[CodeSection]

....The good news:....3. The batch I made after this didnt have the hig OG problem, and I get to taste the first beer from that batch tomorrow.

Thanks for you all for helping me to make some sence out of this

Let us know how this other batch turned out and if it is at the correct carbonation level you wanted.

Happy brewing!