Missed that part on the bottling day instructions.....

[GDubs]

Hey guys, its me again.... lol. My first post from the other day (thank you all for the guidance) resulted in a bunch of time googling "beer stuff" online and reviewing my homebrew setup and processes. I have only made 4 batches so far, with my 4th being the Cream Ale where I missed my starting gravity (see "Acceptable Fix?") and my 3rd being a "kit" IPA that has been bottle conditioning for going on two weeks at this point. Unfortunately, I thought I was improving my process by running #3 through a fine sieve while transferring to the bottling bucket..... I know, dumb idea. I realize that now.
Other than developing a "wet cardboard" taste, are there any other risks? From what I have read, it doesnt sound like it will make me sick or anything. How perceptible is the wet cardboard taste? Will I know right away that the beer has oxidized or will it be more subtle? Am I at less of a risk having gone directly into the bottles with priming sugar, or was the damage already done?
I will thank you again for being kind to a newb......

 

[Minbari]

Was the filter paper? I have used a stainless filter for beer transfer for 5+ years. Doesn't effect taste.

IPA will be effected by oxygen, but mostly you lose the bright hop flavors. It takes time, but a skunky flavor is usually associated with oxidation

I have never primed each bottle, prime the batch. Otherwise you will not have consistent carbonation. (Unless you are using those little tabs)

 

[The Brew Mentor]

RDWHAHB as Charlie would say.
We all drank plenty of not so great Home brew batches. It's like a right of passage.
Drink it up and learn as you go. Taking note doesn't hurt either.
As far as bottling goes, and most other things in this hobby, if you ask 10 people, you'll get 10 different answers.
Get the general ideas and figure out what works best for you.
Good luck and keep researching.
Cheers,
Brian

 

[GDubs]

I guess I didn’t word that very clearly, I meant to say that it was filtered going into my bottling bucket (with priming sugar) from my primary… as opposed to filtered going from primary to a secondary where it might have sat.
I used a fine mesh stainless steel filter….

 

[Sandy Feet]

Fermtech 3/8" Mini Deluxe Siphoning Kit, Mini Auto - Siphon 15", Pro Wine Bottle Filler & Clamp and Tubing, Clear. (amazon.com)
I thought it would be easier to post a picture with an Amazon link. The easiest way to bottle is using a siphon from the fermenter into the bucket. Before you siphon, make a simple syrup with 5oz corn sugar and two cups of water. Boil for 5 minutes. Place the simple syrup in the bottom of the bucket before you siphon. Buy enough tubing from the homebrew store to get you easily into the bottom of the bucket so you don't splash the beer.
You will still get some oxygen exposure, but you won't get off flavors from the tubing itself if you are sanitizing the crap out of everything. You just try to minimize oxygen as much as possible (i.e. no splashing). At the homebrew level, unless you plan on keeping something a very long time, it shouldn't make that much of a difference using this method unless you are doing something really hoppy.
The bottling wand is a neat, cheap toy. You just take the tubing from the siphon and put it on the bottling wand and the spigot on the bucket.
Have your significant other help you. An extra pair of hands helps a bunch.

 

[Minbari]

Always hated those racking canes. Get a bottling bucket that has a ball valve on the bottom.

You don't have to open the bucket once transferred. Even better, get a simple co2 source (12gram, paintball cylinder, co2 from welding supply) to purge the head space of the bucket.

I don't agree that some oxygen is ok. Hoppy beers will stale very quickly.

 

[Mark Farrall]

People will perceive those staling compounds differently. Some say wet cardboard, I don't get that. I just generally notice the hops fading away and the beer tasting sweeter. Only things to do about it now are try to minimise oxygen in the next batches and drink that batch relatively quickly.

 

[GDubs]

and drink that batch relatively quickly.

Best advice I have received in a long time!!!
Now to convince my wife that it really is the best course of action…

 

[Craigerrr]

It may just be fine, you won't know until you start opening bottles, until then don't sweat it.

 

[Donoroto]

Best advice I have received in a long time!!!
Now to convince my wife that it really is the best course of action…

Oh, take it from us, we're professionals. She can ask us if she's doubtful...

It might have a slight odd taste, probably not much. Not harmful to health for sure. Ever have a somewhat old (bottled) Heineken? They get skunky fast.

I think any possible harm would be minor at most, since the yeast (which you just roused and fed) will consume the oxygen in (literally) hours.

 

[Zambi]

Yeah,
Just wait for it to carbonate, then cool and drink fast
As for bottling @The Brew Mentor said it best
Many different ways. Find something that works for you
(I dose sugar per bottle, and bottle straight from the fermenter with an auto syphon)

 

[west1m]

Yeah,
Just wait for it to carbonate, then cool and drink fast
As for bottling @The Brew Mentor said it best
Many different ways. Find something that works for you
(I dose sugar per bottle, and bottle straight from the fermenter with an auto syphon)

Never having even tried cider, I don't know what is even susposed to end up like.
@Zambezi Special , I will have to bottle the cider stuff I made. How much sugar per bottle do you add? For what size bottle?
I was thinking of using smaller 12 ounce bottles instead of the larger pet bottles.

 

[Zambi]

I use about 6 to 8 gram sugar per litre.
I use a little baby measuring spoon of 1/8 teaspoon and for me that worked out as 2 baby spoons (level) for a 373 ml bottle, 3 for 500 ml (or 450 like the grolsvh swing tops).
You should be very safe with those amounts as it is colder where you are and my bottles can handle those amounts at 100 F.
If they are clear pet bottles, then just put them in a box or dark place.
Hope you'll enjoy the simple cider
I think by now a lot of people here make and enjoy it

 

[west1m]

Thanks, I will go with those in a week or so.

 

[Craigerrr]

@GDubs you have once again created some good conversation, keep bringing us your questions, we all learn from it! I must say though, bottling, I do not miss bottling!!!!

 

[west1m]

I am only bottling as it is a 3/4 gallon batch. Otherwise kegging is the way to go.

 

[Sandy Feet]

I just did my first keg. Yes, it was a hell of a lot easier once I understood a couple of things.
I bottled with the least amount of work - I used bombers. The thick, brown, bomber bottles held carbonation pretty well. I had a fairly well carbonated Saison in them at one time.
I initially thought that carbonating individual bottles sounded like something nutty I did back in the Mr. Beer days, but I kind of understand with the smaller batches.
Yup, different circumstances, different techniques. Good conversation outside of our own individual box.

 

[Daniel Parshley]

Was the filter paper? I have used a stainless filter for beer transfer for 5+ years. Doesn't effect taste.

IPA will be effected by oxygen, but mostly you lose the bright hop flavors. It takes time, but a skunky flavor is usually associated with oxidation

I have never primed each bottle, prime the batch. Otherwise you will not have consistent carbonation. (Unless you are using those little tabs)

You can lose the bright hop flavor, as noted. But, I have been increasingly bottling straight from the fermenter to the bottle. I put 5.5 oz. dextrose in a measuring cup and add hot water to the 550 ml line, and then heat to a boil (don't measure water and add to sugar, which I've done). The 60 or 80 ml syringes are cheap and have 2 ml bars and 10, 20...ml markings. I use 10 ml in a 12 oz bottle and 20 in a 22 oz bottle. Yes, there is a tad of variability in carbonation, but it does keep the O2 to a minimum. The increase in quality and less to clean up makes it all worth it. Its your party so do what you want!

 

[Ward Chillington]

A good rule of thumb is to carry through is the idea of everything and every step to brewing is an opportunity to introduce unwanted bugs. Keeping things simple really is best. I bottle exclusively and have found that the less you open the carboy to check gravity or when you are in a hurry, you have another shot at screwing up all that hard work you and your yeast have done. Let time be your tool. Adding extra steps frequently result in the law of unintended consequences teaching you a lesson .

 

[SabreSteve]

A good rule of thumb is to carry through is the idea of everything and every step to brewing is an opportunity to introduce unwanted bugs. Keeping things simple really is best. I bottle exclusively and have found that the less you open the carboy to check gravity or when you are in a hurry, you have another shot at screwing up all that hard work you and your yeast have done. Let time be your tool. Adding extra steps frequently result in the law of unintended consequences teaching you a lesson .

Exactly. I only take readings on brew day and bottling day. I just make sure it's had ample to finish. Yeah filtering just seems like a way to add a complication. Auto-siphon from fermenter into bottling bucket with a ball spigot. Feel like I've gotten minimal sediment in any of my beers. Never really been an issue. KISS. Keep it simple stupid. Great advice, hurts my feelings every time.