NickinWI
Active Member
The title captures the 3 main points. I brewed NB's St Paul Porter, bumped the OG slightly with an extra lb of dextrose. OG was 1.061, FG 1.013.
I added 2/3 cup of sugar dissolved in 2 cups water to my bucket, then racked in just over 5 gallons of beer VERY quietly on top of it.
After bottling 48 I had to tilt the bucket to get the last 4 or so bottles filled.
I had a splash of beer left in the bottom of the bucket and since my FG sample was so delish I decided to drink the rest!
It was pure sugar. :smack: I realized then that I had not stirred after racking my beer onto my priming solution, and I didn't whirlpool either. I siphoned really smoothly, unfortunately.
I capped everything anyway and I figured I would see if it would carb.
It didn't. I have opened, sampled and dumped about 4 bottles now, and I would really really like to save the rest because the flavor is just great. I HAVE heard a little bit of CO2 escape when I opened the bottles, but not much. Beer is completely FLAT on an aggressive pour.
Bottled 5/8, spent 2 weeks at about 67*F, and 3 weeks at 70*F-ish.
I went out and picked up some bottle conditioning tabs, but haven't done anything with them yet. My thought was less risk for infection if I just open each bottle drop in a couple tabs and re-cap, compared to pouring into bucket, adding more priming solution and then rebottling.
Thoughts? Need to save this beer!
Thanks,
Nick
I added 2/3 cup of sugar dissolved in 2 cups water to my bucket, then racked in just over 5 gallons of beer VERY quietly on top of it.
After bottling 48 I had to tilt the bucket to get the last 4 or so bottles filled.
I had a splash of beer left in the bottom of the bucket and since my FG sample was so delish I decided to drink the rest!
It was pure sugar. :smack: I realized then that I had not stirred after racking my beer onto my priming solution, and I didn't whirlpool either. I siphoned really smoothly, unfortunately.
I capped everything anyway and I figured I would see if it would carb.
It didn't. I have opened, sampled and dumped about 4 bottles now, and I would really really like to save the rest because the flavor is just great. I HAVE heard a little bit of CO2 escape when I opened the bottles, but not much. Beer is completely FLAT on an aggressive pour.
Bottled 5/8, spent 2 weeks at about 67*F, and 3 weeks at 70*F-ish.
I went out and picked up some bottle conditioning tabs, but haven't done anything with them yet. My thought was less risk for infection if I just open each bottle drop in a couple tabs and re-cap, compared to pouring into bucket, adding more priming solution and then rebottling.
Thoughts?
Need to save this beer! Thanks,
Nick
