Author Topic: Need HELP! Stat. Gushers....  (Read 1294 times)

Offline Silver_Is_Money

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Re: Need HELP! Stat. Gushers....
« Reply #30 on: May 11, 2020, 08:18:11 PM »
It is likely that some calcium exists within the malts to begin with, such that salting the mash and sparge water with 80 mg/L Ca++ is not required in order to have 80 mg/L of Ca++ measured in the finished Wort.  ???

Offline Holeshot

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Re: Need HELP! Stat. Gushers....
« Reply #31 on: May 18, 2020, 03:26:41 AM »
So just an update... The beer in the fridge remains stable but it now tastes of worcestershire sauce any ideas what that is all about?

Tasted nothing like that prior to chilling.

Took a beer out and put it back in the cabinet and it's a gusher again upon opening... So looks like they are stuck in the fridge... I may just poor them out now that they taste like roast coffee with soy sauce in it...

A week ago they were delicious peanut buttery goodness.

Offline Visor

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Re: Need HELP! Stat. Gushers....
« Reply #32 on: May 18, 2020, 03:53:18 PM »
How much of the priming drops did you use?  That is the first question.  I have never used these so I am not sure how much is recommended and how much fermentable sugar is in the drops  You may have overdone it a bit.  That would be my guess.

Most of my stouts finish over 1.020 so I wouldn't be concerned about that, especially if you recipe has a lot of unfermentables in it like roasted grains and dextrine malt (e.g. Carapils).  I assume this is an all grain recipe.

Normally when you have a bottle bomb, it blows off the cap and makes a mess rather than exploding the bottle itself.  That said, I have see some crappy bottles that seem to have thinner glass that could be a problem but normally the pressure doesn't get that high to burst the bottle even with the crappy ones.  I just looked online and found that commercial beer bottles can be pressurized up to 45 PSI before they explode which is probably way more than what you are dealing with here since the caps have not blown off. 

Check the bottles you have depressurized.  They may now be OK since the yeast has probably eaten up all the sugars and the will not pressurize the bottles any further.  You might still have enough CO2 in solution to cause them to gush.  If they still do, depressurize them again and do it when they are cold since the CO2 will not come out of solution as violently as when they are warm.

    FWIW, of the 8 or 10 bottle bombs I've had, nary a one blew the crown cap off, every one the bottom half of the bottle failed - in a variety of different bottles.
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Offline a10t2

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Re: Need HELP! Stat. Gushers....
« Reply #33 on: May 18, 2020, 04:27:11 PM »
"Soy sauce" is a classic oxidation descriptor in dark beers. Presumably unrelated to the carbonation issue, and probably no reason to go looking for a cause beyond racking into an air-filled vessel.
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Offline denny

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Re: Need HELP! Stat. Gushers....
« Reply #34 on: May 18, 2020, 04:48:09 PM »
"Soy sauce" is a classic oxidation descriptor in dark beers. Presumably unrelated to the carbonation issue, and probably no reason to go looking for a cause beyond racking into an air-filled vessel.

Beat me to it.  That's what I'd guess also.
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Offline erockrph

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Re: Need HELP! Stat. Gushers....
« Reply #35 on: May 18, 2020, 05:12:16 PM »
"Soy sauce" is a classic oxidation descriptor in dark beers. Presumably unrelated to the carbonation issue, and probably no reason to go looking for a cause beyond racking into an air-filled vessel.

Beat me to it.  That's what I'd guess also.
I associate it most commonly to autolysis, but I've only ever gotten that in beer aged on its lees for several years. Given that this is a recent brew, I could see oxidation being a more likely concern.
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Offline ynotbrusum

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Re: Need HELP! Stat. Gushers....
« Reply #36 on: May 19, 2020, 12:46:31 AM »
I judged once next to Sandy Cockerham and she was quite perceptive about the soy sauce imperfection as oxidation.  I sampled what she said had this problem and it was unmistakable.  I have since become sensitive to the sweet caramel aspect to early onset oxidation.
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Offline Holeshot

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Re: Need HELP! Stat. Gushers....
« Reply #37 on: May 20, 2020, 01:55:45 AM »
I was afraid of that. I have been tasting this alot lately since I started using secondary fermenters. I think I am going to ditch the secondary from now on.

What's strange though is it tasted fantastic until it got cold? Is that normal?