andy6026
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***Update at End of Thread***
Sorry to somewhat double post here, but there's a question at the bottom that needs a somewhat urgent answer. Thanks!
So I bottled my first 2 batches on the weekend, each 6 gallons. I wasn't wearing my glasses when i read the chart for quantities of priming sugar (that's the story I'm sticking with) and instead of adding 2+1/2 ounces of priming sugar to each batch, I ADDED 2+1/2 CUPS TO EACH 6 GALLON BATCH!
Wowsers, what a mistake!
I realized my mistake last night at 4am. I opened a bottle from one batch, and sure enough, after 4 days of "conditioning" it foamed out quite a lot. To save the batch I opened them all, let sit a few minutes, recapped them all and put them in the fridge.
The other batch is a bit more interesting, and I'd like some suggestions.
With this other batch, I forgot to add the priming sugar to the bottling bucket before I racked the beer into it. So I added the sugar (yes, all 2+1/2 cups) after. I had nothing suitable to stir with, so I used the racking cane to swirl it around a bit. Honestly though, I reckon that really didn't even count as stirring. It would be like trying to stir a witches cauldron with your d@#k. To make matters even more interesting, I didn't realize when bottling that there was so much more beer below the spigot, so I didn't tip to get the remaining few liters out. Man, I'm such a noob, I probably shouldn't be allowed anywhere near this equipment. Is it possible most of the sugar sank to the bottom below the spigot line and never made it into the bottles?
So, again, after 4 days of conditioning, I opened one. Barely any fizz at all. So, my question is - what should I do with this second batch? Open them all and recap like the others, put directly into the fridge, or simply play the waiting game and see what happens?
Sorry to somewhat double post here, but there's a question at the bottom that needs a somewhat urgent answer. Thanks!
So I bottled my first 2 batches on the weekend, each 6 gallons. I wasn't wearing my glasses when i read the chart for quantities of priming sugar (that's the story I'm sticking with) and instead of adding 2+1/2 ounces of priming sugar to each batch, I ADDED 2+1/2 CUPS TO EACH 6 GALLON BATCH!
Wowsers, what a mistake!
I realized my mistake last night at 4am. I opened a bottle from one batch, and sure enough, after 4 days of "conditioning" it foamed out quite a lot. To save the batch I opened them all, let sit a few minutes, recapped them all and put them in the fridge.
The other batch is a bit more interesting, and I'd like some suggestions.
With this other batch, I forgot to add the priming sugar to the bottling bucket before I racked the beer into it. So I added the sugar (yes, all 2+1/2 cups) after. I had nothing suitable to stir with, so I used the racking cane to swirl it around a bit. Honestly though, I reckon that really didn't even count as stirring. It would be like trying to stir a witches cauldron with your d@#k. To make matters even more interesting, I didn't realize when bottling that there was so much more beer below the spigot, so I didn't tip to get the remaining few liters out. Man, I'm such a noob, I probably shouldn't be allowed anywhere near this equipment. Is it possible most of the sugar sank to the bottom below the spigot line and never made it into the bottles?
So, again, after 4 days of conditioning, I opened one. Barely any fizz at all. So, my question is - what should I do with this second batch? Open them all and recap like the others, put directly into the fridge, or simply play the waiting game and see what happens?