Help! Bubbling after mixing priming to primary fermenter

[Kaveh]

Hello everyone and thank you all in advance for your help...

Please forgive my ignorance, this is just my 3rd homebrew experience...

Here's the story... I started a half boil half kit strong Belgian Ale with Mangrove Jack's M41 dry yeast 4 weeks ago at temperatures betweek 19 to 22 C.

Unfortunately I am not able to measure the gravity to see if the fermentation is finished or not... I also don't have bottling or secondary fermenters/buckets

Today after 4 weeks I started preparing for bottling. I boiled my priming sugar, cooled it & then added it to the primary fermenter and by mistake stirred it a bit strongly and all the stuff from the bottom got mixed up... I closed the lid to let it all sink down and now the airlock is bubbking like it's the beginning of fermentation...

I'm really confused and need to know if fermentation could still be going on or not?

Will I get bottle bombs if I bottle now? What should I do? Let it sit for another week?

 

[Bubba Wade]

Most likely, you just agitated the beer and caused CO2 to come out of suspension.

If you started off with vigorous fermentation and had a quiet last week of fermentation, you should be okay.

 

[Kaveh]

Most likely, you just agitated the beer and caused CO2 to come out of suspension.

If you started off with vigorous fermentation and had a quiet last week of fermentation, you should be okay.

Thank you so much Bubba, yeah the first week and half the 2nd week was pretty strong and the bubbling (ashamedly & wrongly I know my ownly fermentation indication) slowed down to 1-3 bubbles per 4-5 minutes...

I just wanted to make sure I haven't activated the yeast again somehow (if that's even possible)

 

[Donoroto]

I boiled my priming sugar, cooled it & then added it to the primary fermenter

You are now fermenting your priming sugar.
Two choices:
1. Bottle it right away: That fermentation of the sugar is what carbonates your beer!
2. Let it go a couple of days, and once it stops, repeat the priming sugar to bottle it.

Oh, and welcome to Brewer's Friend! Never apologize for asking, and we're always happy to help. We're all newbies to start.

 

[Craigerrr]

Welcone to Brewers Friend. Good advice above, if much time has past since you added the priming sugar, you should wait for it to ferment out. Another option is that there are carbonation drops available that you can add to the bottles. You could also dose each bottle with priming sugar, but that is a tedious process.

 

[Kaveh]

You are now fermenting your priming sugar.
Two choices:
1. Bottle it right away: That fermentation of the sugar is what carbonates your beer!
2. Let it go a couple of days, and once it stops, repeat the priming sugar to bottle it.

Oh, and welcome to Brewer's Friend! Never apologize for asking, and we're always happy to help. We're all newbies to start.

Thanks a lot... I think I'll bottle it right away but how long is too long after adding priming solution?

 

[Craigerrr]

That is a good question.
How long has it been since you added the sugar?

 

[Kaveh]

Welcone to Brewers Friend. Good advice above, if much time has past since you added the priming sugar, you should wait for it to ferment out. Another option is that there are carbonation drops available that you can add to the bottles. You could also dose each bottle with priming sugar, but that is a tedious process.

Thanks a lot Craigerrr... How long after adding the priming solution is it ok to still bottle it? It's been about 2.5 hours since I added and then I wanted to wait for it to settle but then I saw the bubbling and freaked out...

 

[Kaveh]

That is a good question.
How long has it been since you added the sugar?

Thanks again... I was replying to your post... It's been about 2 hours 22 minute...

 

[Craigerrr]

I think you should be fine to bottle now. If all of the sediment t and yeast hasn't settled out completely it will settle out in the bottles.
Go for it!
Let us know how it works out.

 

[Kaveh]

I think you should be fine to bottle now. If all of the sediment t and yeast hasn't settled out completely it will settle out in the bottles.
Go for it!
Let us know how it works out.

Awesome... Great news... So in total how long is too late to bottle after adding the priming solution? Just wanna see how much time I have till I can safely bottle... The F1 ImolaGP has been quite exciting so far...

 

[Craigerrr]

The risk in waiting to long is undercarbonated beer 2 weeks from now. I would pause the race if I were you... or leave it for a few days, reprime, and bottle then.
For the effort and time you have already put into it, it would be very disappointing to end up with undercarbed beer...

 

[Minbari]

I would do as other suggested and let finish eating your priming sugar. In the mean time get a bottling bucket. They don't cost much and you can rack the beer off the trub. Otherwise your second attempt at priming will just stir up that stuff again

 

[Craigerrr]

I would do as other suggested and let finish eating your priming sugar. In the mean time get a bottling bucket. They don't cost much and you can rack the beer off the trub. Otherwise your second attempt at priming will just stir up that stuff again

I agree that this is the most ideal solution, no question. This will give the materials stirred up more time to settle out.
Up to you @Kaveh , either option will make beer!

 

[Donoroto]

Either way you'll be fine, 4 hours isn't 'too long' yet. 20 hours would be.
Depends on how thirsty you are I guess.
But the added value of A) more alcohol (just a little) and B) Clearer beer might add weight to Option 2.

 

[Nosybear]

Hello everyone and thank you all in advance for your help...

Please forgive my ignorance, this is just my 3rd homebrew experience...

Here's the story... I started a half boil half kit strong Belgian Ale with Mangrove Jack's M41 dry yeast 4 weeks ago at temperatures betweek 19 to 22 C.

Unfortunately I am not able to measure the gravity to see if the fermentation is finished or not... I also don't have bottling or secondary fermenters/buckets

Today after 4 weeks I started preparing for bottling. I boiled my priming sugar, cooled it & then added it to the primary fermenter and by mistake stirred it a bit strongly and all the stuff from the bottom got mixed up... I closed the lid to let it all sink down and now the airlock is bubbking like it's the beginning of fermentation...

I'm really confused and need to know if fermentation could still be going on or not?

Will I get bottle bombs if I bottle now? What should I do? Let it sit for another week?

It is fermenting again, the yeast are eating your priming sugar! Let it complete this fermentation, rack the beer off the trub, the gunk at the bottom, THEN add your priming sugar and bottle.

 

[Zambi]

I add priming sugar per bottle.
Its not that hard and tedious, but you do need to keep your concentration.
I use the smallest spoon of a measuring set (1/8 teaspoon) and put 3 per 500 ml bottle.
This works out to 7-8 gr/litre in my circumstances
Good luck and let us know how it goes

And well done Max Verstappen , I knew you could do it!!!!

 

[BarbarianBrewer]

And well done Max Verstappen , I knew you could do it!!!!

I guess I shouldn't wait so long to watch races I've recorded.

Don't worry. I know and accept the risks of delayed watching of live sports events. And it's not the first time. Years ago my father-in-law asked me if I had seen the Wisconsin Badger hockey game the night before. I told him I hadn't but had taped it. He then told about the exciting come-from-behind victory at the very end.....and then he realized I probably didn't want to know that! But back to the race. I'm really glad Max won. In the last couple of years he's become a favorite of mine. I still root for Sabastian Vettel but, Seb's driving has sputtered the last few years.

 

[naDinMN]

So, I didn't see anyone else touch on this. You're adding your priming solution to the fermenter and stirring? Why aren't you using a bottling bucket?

1. Boil sugar
2. Add to bottling bucket
3. Add beer on top of sugar (will stir itself)
3.1. Leave the trub in the fermenter, not in your bottle
4. bottle, cap and wait
5. Drink.

If you don't have a bottling bucket, try using carbonation drops. Sugar candies you add to each bottle instead of mixing in the a solution.

Old brewer's trick. Keep a clean 20oz pop bottle around for bottling day. Fill it when you're filling your bottles. When it is as hard as a football, your beer is carbonated. Works best with a priming solution, not the carb drops.

 

[Zambi]

I'm just thinking of doing this on purpose with my next batch cider
Since it seems a bit cold now for Vos kveik and I noticed a reduction of "debris" in my bottles.
Add sugar and stir, wait for some activity and bottle.
It would be the same amount of sugar aa would normally go in the bottle, so no chance of bottle bombs (pet bottles anyway)