andy6026
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So I made an error on my very first batch that is currently in the process of bottle conditioning:
In the process of racking from the fermenter to the bottling bucket I forget to put the priming sugar in first. So I added it after the beer was all in, and then I gave it a bit of a stir... with my racking cane - the only sanitized tool I had on hand that was long enough. You should have seen me take a regular table spoon out of the drawer and then look at the bottling bucket and notice that at best I'd be able to stir the top 3-4 inches.
Needless to say, the racking cane doesn't have much of width to give it much of a stir. In retrospective I should have sanitized my long spoon, but the territory of 'shoulda', 'coulda', 'woulda' is long past for this batch.
Am I likely to end up with a dozen bottle bombs on the one hand and a bunch of flat beer on the other?
When bottles explode is it flying shrapnel everywhere or is it a little more tame than that?
oh, and I used 2.5 cups of table sugar for a 6 gallon Pale Ale, in 500ml glass bottles (16 ounces?). I bottled on Saturday, so they've been ticking away for 4 days.
uh oh - I've just read on a different priming sugar calculator than the one I used when bottling that I may have used more than twice as much sugar as I should have. I guess some quick advice would be appreciated. Leave 'em, stick 'em in the fridge, or start opening a couple in order to...?
In the process of racking from the fermenter to the bottling bucket I forget to put the priming sugar in first. So I added it after the beer was all in, and then I gave it a bit of a stir... with my racking cane - the only sanitized tool I had on hand that was long enough. You should have seen me take a regular table spoon out of the drawer and then look at the bottling bucket and notice that at best I'd be able to stir the top 3-4 inches.
Needless to say, the racking cane doesn't have much of width to give it much of a stir. In retrospective I should have sanitized my long spoon, but the territory of 'shoulda', 'coulda', 'woulda' is long past for this batch.
Am I likely to end up with a dozen bottle bombs on the one hand and a bunch of flat beer on the other?
When bottles explode is it flying shrapnel everywhere or is it a little more tame than that?
oh, and I used 2.5 cups of table sugar for a 6 gallon Pale Ale, in 500ml glass bottles (16 ounces?). I bottled on Saturday, so they've been ticking away for 4 days.
uh oh - I've just read on a different priming sugar calculator than the one I used when bottling that I may have used more than twice as much sugar as I should have. I guess some quick advice would be appreciated. Leave 'em, stick 'em in the fridge, or start opening a couple in order to...?