OG_IBU_Bunghole
Well-Known Member
- Joined
- May 3, 2012
- Messages
- 56
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Details
3 gallons gluten free saison using w/sorghum extract and candi sugar
Fermented 10days at 72-75F (recipe says 7-10 days at 70-76F)
Danstar Belle Saison
OG 10.5 Brix
FG 6.1 Brix
Running it through the calculators yielded estimated FG of somewhere between 1.001 to 1.003. I figured this thing had to be finished. I bottled it with carb tabs and gave some bottles to friends on bottling day. FWIW, I keg and don't bottle much. I told them to keep the bottles in the cardboard six pack box for 2 weeks. I put mine a few feet from a heat register to carbonate.
Now, I just looked for recipes for a 5 gallon saison and found that people will dramatically raise the temps at the end of fermentation to avoid a stuck fermentation.
Did I hand out bottle bombs?
3 gallons gluten free saison using w/sorghum extract and candi sugar
Fermented 10days at 72-75F (recipe says 7-10 days at 70-76F)
Danstar Belle Saison
OG 10.5 Brix
FG 6.1 Brix
Running it through the calculators yielded estimated FG of somewhere between 1.001 to 1.003. I figured this thing had to be finished. I bottled it with carb tabs and gave some bottles to friends on bottling day. FWIW, I keg and don't bottle much. I told them to keep the bottles in the cardboard six pack box for 2 weeks. I put mine a few feet from a heat register to carbonate.
Now, I just looked for recipes for a 5 gallon saison and found that people will dramatically raise the temps at the end of fermentation to avoid a stuck fermentation.
Did I hand out bottle bombs?