RUN FOR COVER ?

Discussion in 'Beginners Brewing Forum' started by jimmihall, Aug 2, 2018.

  1. jimmihall

    jimmihall New Member

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    OK - I bottled my first ever batch last night, and it went pretty well. That is until I realized today that I primed with 5oz table sugar on a 2.5 gallon brew. I guess I didn't pay close enough attention, or looked wrong at the calculator.
    What can I expect ?
     
  2. CRUNK

    CRUNK Well-Known Member

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    Bottle bombs.
     
  3. OkanaganMike

    OkanaganMike Active Member

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    Yup - not fun. Sorry dude.
     
  4. jmcnamara

    jmcnamara Well-Known Member

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    I'd get them into something waterproof and enclosed so they don't burst over the rug or into your eye.
    Maybe do some regular tasting and once the carbonation is good, invite all your friends over to finish the batch off
     
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  5. Nosybear

    Nosybear Well-Known Member

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    Flying glass. Best thing to do is uncap them pretty quickly and get rid of the beer. Second best thing, if you have 2.5 gallons of another beer ready to bottle, uncap and blend without additional priming sugar. Worst possible approach: Watch them carefully and wait for them to go off.
     
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  6. OkanaganMike

    OkanaganMike Active Member

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    Hmmmm.......Do you think in order not to lose the first batch, he could make a second batch of the same recipe right away. While it is fermenting, keep the bombs in the fridge to slow/halt the yeast carbonating. After the second batch is fermented out, combine it all together and rebottle as a 5 gal run?
     
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  7. jimmihall

    jimmihall New Member

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    How long before the inevitable ?
     
  8. thunderwagn

    thunderwagn Well-Known Member

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    I'd check after a few days. I wouldn't wait much longer than that. If carbed, you may be able to put them in the fridge and really slow things down, but I'd go bottoms up with them quickly.
     
  9. Nosybear

    Nosybear Well-Known Member

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    It would take too long. At risk of oxidation, he could empty the bottles into a fermentor, let the sugar ferment out and try again. Your idea could work but it would be a risk.
     
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  10. Nosybear

    Nosybear Well-Known Member

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    It hit me just as I was hitting post: Open the bottles, cover them loosely with aluminum foil and let them ferment. Then use carb drops or a sugar cube to prime them again.
     
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  11. N0mad

    N0mad Well-Known Member

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    #11 N0mad, Aug 3, 2018
    Last edited: Aug 3, 2018
    ♪ 28 bottles ♫ of beer ♪ on the wall... ♪ 28 bottles ♫ of beer ♪ on the wall...
     
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  12. N0mad

    N0mad Well-Known Member

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    With 5oz of sugar these beers would be so sweet you couldn't stand to drink them..
     
  13. Hawkbox

    Hawkbox Well-Known Member

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    Yeah at bare minimum I'd put them in something covered and waterproof.
     
  14. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Have access to a keg ? Pour it in and let it ferment out ...then drink keg
     
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  15. White Haus Brews

    White Haus Brews Active Member

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    I second the uncap, let ferment completely out, then use carb drops. Seems to be the best option to avoid bottle bombs while also not having to throw away the beer. In terms of how much time you have it depends on the beer but I'd say about 1 week before you're risking broken bottles.
     
  16. thunderwagn

    thunderwagn Well-Known Member

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    sugar/sweet will ferment out.
    Many options. You'll just have to decide which suits you best.
     
  17. Hogarthe

    Hogarthe Well-Known Member

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    Open them and put a sanitized balloon on each bottle. Let them ferment out and then re do the sugar for each bottle. Use the warning sugar calculator to find out how much sugar per bottle or just buy the carb drops that are pre made for a bottle.
     
  18. Nosybear

    Nosybear Well-Known Member

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    General consensus is find a way that suits you to let the excess sugar ferment out. Lots of variants of leaving them in the bottle and letting the sugar ferment out (I would prefer that route to pouring the beer out and risking bottle bombs). Chill and drink fast seems the least possible option and I agree: Sweet beer. Your choice how to cover but it seems that opening the bottles, covering them and letting the sugar ferment out seems to be the most recommended option.
     
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  19. Hawkbox

    Hawkbox Well-Known Member

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    I'd personally rather they blow in a confined area like a rubbermaid tote than in my hand when I try to depressurize them.
     
  20. Nosybear

    Nosybear Well-Known Member

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    My assumption was that at the time of posting, they hadn't been in the bottle long. No pressure to relieve. If they've been working for more than three or four days, don't handle them.
     

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