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Messages - flars

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Check the specific gravity of one of the over carbonated beers.  Compare it to the SG when it was bottled.

You have your beers in the primary for two weeks.  You don't mention specific gravity of the beers before racking to a secondary vessel.  Have you confirmed the fermentation is finished with specific gravity readings before transferring to the secondary vessel?

It is possible the beer has not finished in the primary.  The fermentation may be finishing in the bottles causing the over carbonation.

It seems complicated since I don't have refrigerator space to store 35 to 40 liters of wort.  I would start out with a large shaken not stirred starter in, (like), a large pickle jar.  When this starter fermented out split the yeast and step up using a second large pickle jar.  Containers for the starters don't even need to be glass.  Can be food safe plastic.

Yeast and Fermentation / Re: Frozen Yeast advice
« on: January 20, 2018, 07:05:11 PM »
There may be up to a 10% viability loss for each freeze thaw cycle according to Wyeast.

Extract/Partial Mash Brewing / Re: Pumpkin Spice Porter Fermentation Time
« on: December 22, 2017, 05:33:40 PM »
What yeast are you using and what is the fermentation temperature?  Bucket or carboy?

General Homebrew Discussion / Re: cloudy starsan
« on: December 13, 2017, 02:00:58 PM »
The solution becoming cloudy is a reaction with the minerals in the water.  The pH is not changed neither is the effectiveness for sanitizing.  The solution is effective for the short contact times given when the pH is not over 3.0.

All Grain Brewing / Re: Not sure what happened
« on: December 10, 2017, 09:51:31 PM »
Today is the 14th day...the reason I wanted to put it in a secondary, was because there was some sediment in the brew pot when I poured it in the fermenter, more than I would of liked. I just finished putting it in the secondary, and there was even a few pieces of grain it the bottom, where the bag scorched and left two small holes...
Hop and grain debris will just settle into the trub layer given enough time.  You would still have clear beer to rack into the bottling bucket.  My typical primary time for excess yeast and sediments to drop out is 21 days.  Boil kettle debris going into the fermentor will not impart off flavors into the finished beer.

All Grain Brewing / Re: Primary Activity
« on: December 10, 2017, 09:22:05 PM »
it could be residual CO2 coming out of solution, especially when its that slow between bubbles. if I were you, I would take a gravity reading and taste the sample to ensure no infection if that is what you are worried about

Smell is fine, I was just a bit concerned when i had to swap out overflowing airlock for a fresh one that some of the spillover that had collected on the bung fell back down into the carboy and wasn't sure if it get any unwanted bacteria, wild yeast in it.  I will get a reading once it slows down.  I aerated it well and pitched a very active starter in there so maybe it is just really doing it's job.
Seven days is too early to worry about anything.  Take another SG reading in another week.  What temperature was the fermentation held at for the first 3 to 4 days?  Blow off can be from a too warm fermentation or too little head space in the fermentor.

The krausen that fell back in was on the inside the fermentor so that should not be a problem.

All Grain Brewing / Re: Not sure what happened
« on: December 10, 2017, 09:14:08 PM »
How many days has it been in the primary?

Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 10:30:18 PM »
Do you inspect each bottle for any crud remaining after coming out of the dishwasher?

Kegging and Bottling / Re: First Bottling coming up next week.
« on: November 27, 2017, 01:11:22 PM »
I'll have to look, a bag of priming sugar was included in the kit.
I don't know if they say how much sugar to use when we bottle.

Use a carbonation calculator like this one.
All kits will contain about 5 ounces of corn sugar to use for priming.  You decide the carbonation level for what you have brewed.  A stout you may want very low carbonation.  A Hefeweizen would be carbonated at a much higher level.  The calculator shows the typical level of carbonation for the style of beer but the level of carbonation is your choice.

Kegging and Bottling / Re: First Bottling coming up next week.
« on: November 27, 2017, 06:42:15 AM »
Having the end of the siphon tube flat on the bottom of the bottling bucket and in a curl around the edge will keep the beer moving as you siphon.  This will help distribute the priming sugar solution.  I gently pour the priming solution in after one-third of the beer has been racked.  The end of the siphon tube will be under the spigot lock nut to help hold it down.

One 2.29 gram Domino Dot will give you about 2.4 volumes of CO2.

Kegging and Bottling / Re: First Bottling coming up next week.
« on: November 21, 2017, 01:43:07 PM »
Avoid oxidizing the beer.
Use a scale to weigh the correct amount of priming sugar for the carbonation level you expect.
Ensure the priming sugar solution is evenly mixed throughout the beer before bottling.

How this is done depends upon your method/equipment for getting the beer from the fermentor to the bottle.  Some details on this will get you some very helpful tips.

General Homebrew Discussion / Re: It's Official
« on: October 15, 2017, 09:51:54 PM »
I'm new here so this can be ignored.  Why not start a thread titled, "Research and Development".  Your first post can be what you are proposing for your R&D.  Your subsequent posts can detail your findings.  Your last post can summarize your findings on the R&D project.  After the summary a brief opinion can be asked for.

No posts can be quoted or challenged.  Each post is just read and the information may or may not be used by others in their R&D.

Unless there are some guide lines the thread will just disintegrate into arguments that benefit no one.

General Homebrew Discussion / Re: Top Off Water Extract Kits
« on: October 06, 2017, 08:29:07 PM »
Nothing wrong with having the full volume going into the fermentor in the boil kettle as long as you have the means to cool the wort to pitching temperature.

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