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Topics - chadjjones89

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Kegging and Bottling / Bottle not carbonating
« on: June 08, 2013, 02:19:48 PM »
I bottled my first ever homebrew last Sunday (6/2/13) and checked carbonation levels today. After ~6 days at temperatures remaining around 72F there is only the smallest hiss when a bottle is opened, and no discernible carbonation in the mouth.

In the interest of full disclosure- I made the dummy mistake of getting too much trub in suspension when I added my priming sugar and I had to let it settle out for almost a full day- I think the yeast might have jumped the gun on me and used too much of the available sugar to get a good carb in the bottle.

How long should I wait before I check the carbonation again? If it is still pretty severely lacking, what would be the best way to get carbonation?

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General Homebrew Discussion / Update on my first ever homebrew!
« on: June 05, 2013, 07:13:23 PM »
So I tried my hand at brewing back in May. I brewed on May 8 (an Irish Red from Midwest), and didn't have time to bottle until June 2. My FG was 1.010, adjusted. Hygrometer gave an ABV of approximately 5.2%. Kit was supposed to finish around 4.2%- is that a result of the prolonged fermentation?

Checked the bottles tonight and they all seem to have cleared and have approximately 1/8 to 1/4 inch of sediment at the bottom. I'm guessing those are my lovely little yeasts and some remaining grain/hop particles. Room where conditioning has been taking place has probably been 70-75F for the duration. How long should I allow for conditioning prior to checking carbonation?

As an aside- I'm thinking about trying my hand at an apple beer sometime soon. I saw that many kits will include an "apple flavoring", but I think I could probably get a decent flavor by using the Simply Apple brand of juice. Any thoughts on that tactic?

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Hello, ladies and gents- long time no see! It's been a couple months since I was last on, and you provided some really great advice then, and I'm hoping you can do so again this go around.

I brewed my first ever batch of beer Wednesday afternoon, and after a slow start (thermal shock, maybe?) I had some really great bubbling going on all day yesterday. This morning, nothing. I checked "How to Brew" and thought it might be a bit of a low temp (~67F) but that was good. Temperature in the room where I'm fermenting never peaked above 74F and was never consistently above 69F. I know that sometimes a warmer fermenting environment can lead to shortened fermentation times, but one day of active fermentation just seems too short.

So here are the questions:

1) Is it possible that my fermentation was just very rapid, and if it is possible, is it probable?

2) If the above scenario does not seem to be the case, what suggestions do you have for determining the problem?

TL;DR- Beer seems to be through primary in ~2 days. Is this normal? If so, why? If not, how do we correct it?

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General Homebrew Discussion / First time Homebrewer
« on: March 12, 2013, 07:34:57 PM »
Good evening, ladies and gents,

My name is Chad, and I'm going to attempt my first brew in the next couple of weeks. I've gotten the Beginner's Brewing Kit from Midwest Supplies and will be brewing the Irish Red Ale recipe. I am reading Homebrewing for Dummies (a brewer at Abita recommended it to me a few weeks ago when I visited the brewery) and a friend is bringing me How to Brew by John J. Palmer so I can brush up on the basics before I begin.

I know I'm going to have some snags along the way, but i want to cut down on those as much as possible so I can have a good product my first try. Are there any problems I should beware of or any hints you may have for a newbie? Anything at all would be super helpful.

Thanks!

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