Thank you! Tasted even better. I sure hope I can wait until they mature. Big question in my mind (after I spent today bottling up a kit I modified and ended up with 6 gallons of 9.6% DIPA fermented with Mangrove Jack's Abbey ...) What caused my gusher that prompted this thread? I've opened...

I feel for you and sorry for your trouble! Your post spurred me to remember to try my RIS and see how it was faring. After all the wailing and fear and gnashing of teeth .. well, it came out exquisite. I'm going to go back to ignoring the rest of it, trying more again maybe in a few months...

Thanks, me too! I'll still be cautious though. Not sure what to make of the earlier gusher that prompted this thread. I prime by adding my measured sugar water to the bottling carboy as I vacuum rack, then I stir several times with the racking cane before vacuum bottling. I'm "pretty sure"...

You all will know me now as Gene "Chicken Little" Cornelius. And I'll laugh along with you. Quite yummy, and the right sizzle of CO2 on the tongue. I didn't pour very carefully, either.

Today is "the day". Had a capped bottle in the fridge since yesterday morning, after having sat in the generator shed dead fridge for a few days. Gingerly, I'll open, and report. Fingers crossed.

Oh boy, I'm sorry to hear that! I know my time will come, but I've been lucky so far. Well, especially having only started my brewing journey 4 years ago .. so, you know, it's very relative. My eldest is still quite good, but I made that before I knew enough to be dangerous. The one I opened...

Thank you!

Thank you. And for the record, I'll never be one to deny having internal conflicts ... I often shoot myself in the foot my action od lack thereof, and sometimes in retrospect it just all seems so silly. Well in this case I'd be "test opening" a single bottle (provided they don't open...

Thank you, I will take inspiration from these. Interesting indeed about the 2 hour boil + the first runnings reduction. Toasted pecans? Neato!

Ah, thanks. For me it seemed the more I tried to pay attention, the more variance in results I ended up with. The explanation of the DURATION of the highest temp makes sense ... I guess another way to put it might be "The highest temperature the beer was at for the longest period" SO that...

Aye, that's what I was thinking. About the oxygenation danger: If the pressure is CO2, and I re-capped really quick, would that not nearly eliminate it? No breakage or swelling yet. I'll test pressure on a swingtop again in a few days. I too have heard mixed opinions regarding...

Responses below question/comments: Yes, "but" ... the newly added yeast has two factors adding to the complexity of the issue. 1. Much higher alcohol tolerance (around 18% vs the US-05's theoretical 11%) and 2. KV-1116 is a wine yeast, which, as I understand it, as opposed to an ale yeast...

Now drinking the bottle that was so fizzy yesterday. Now it's nearly flat. I noticed two things: 1. It's maybe more opaque than before ... like not seeing through it and 2. It tastes much drier (whereas before it had a sweetness and is reminiscent of black licorice). So I got the brilliant...

I've had few losses due to overpressure. One was super clean .. just the bottom of a bomber separated .. I did not know until I was rotating the bottles and found it much lighter than the others. Another was a brew that was tending to overcarbed left on my boat, in a short bottle type I no...

Oh, I did want to say also I had a similar issue last summer (I went away for longer than expected and bottled when I came back, and the beer never carbed) and in the situation last year I used the same yeast (US-05) and it came out perfect. In this case the aggressive KV1116 might be chewing...

I have been tasting the beer over the last two months, and carbonation was lacking. As in I could pour from 12" or more into a glass and get no action. The same yeast did actually kick off a mead (I had used half a packet for the beers priming, and the other half for my mead, on the same day)...

I've been having this problem recently as I'd been bulk aging beers in a secondary carboy for longer than a couple weeks .. I don't cold crash, but the aging room is "slightly cold" as in I struggle to keep it below 60F. I prefer undercarbed to overcarbed, but the tendency is for the yeast to...

Here's me wishing it were colder outside already. Fridge is full of well, food. (It's harvest season!) So far so good with not exploding. Will try a few in fridge to be sure over the next week. Definitely want to know they are stable before aging them for the two years I had planned! Hard...

I should mention, as well, that none of the capped bottles have any kind of indication, such as domed/bulging on the caps. (never seen that before, just heard about it as a potential symptom) I have no idea how to assess the swingtops, other than releasing them a tad .... in fact, I just...

Hello, and sorry for the lack of introduction. Got me here an "issue". That is, the beer is issuing forth, provoked by an aggressive yeast added to "fix" an unfortunate un-carbonation problem. It worked too well. I don't want bombs. I did not add additional priming sugar. This beer, an...