Explosion conditioning beer

[thewelshwizard1]

This is the finished product in the PV which I am happy with

 

[johnnyboy1965]

And the taste?

 

[thewelshwizard1]

Like nectar and hoppy like I hoped for 😉

 

[thewelshwizard1]

This is the finished product in the PV which I am happy with

Second pull 😉

 

[Covrich]

It might be a 1000/1 chance.

Yeah I had this once,.. the whole batch was great except one bottle which just gushed, I put it down to probably just some scud I missed cleaning off in the bottle. It tasted far worse than the others but this wouldn't have been helped by the trub being mixed in :lol:

 

[aamcle]

Do it right bulk prime in the bucket, it's easier and more accurate.

aamcle

 

[foxbat]

Just had two bottle gushers myself last night that had to be consigned to the sink. It was my own daft fault for carbonating the batch with 120g table sugar instead of my usual 80g. Most of the bottles have been rescued by deep chilling in the fridge before opening which is the most you can do really.

 

[terrym]

Just had two bottle gushers myself last night that had to be consigned to the sink. It was my own daft fault for carbonating the batch with 120g table sugar instead of my usual 80g. Most of the bottles have been rescued by deep chilling in the fridge before opening which is the most you can do really.

That's interesting.
Your 120g batch prime is certainly not excessive if you follow the guidelines in the priming calculator, in fact it is about average and should give about 2.2 vols (assuming your liquid volume is 23 litres)
https://www.brewersfriend.com/beer-priming-calculator/
I often prime at about that rate for some styles of beer and have never had any problems.

 

[foxbat]

That's interesting.
Your 120g batch prime is certainly not excessive if you follow the guidelines in the priming calculator, in fact it is about average and should give about 2.2 vols (assuming your liquid volume is 23 litres)
https://www.brewersfriend.com/beer-priming-calculator/
I often prime at about that rate for some styles of beer and have never had any problems.

This was a bit of a problem batch for me. I ordered a pilsner malt (Heidelberg) and they actually sent me something very different which I believe from the colour to be dark Munich. Maybe someone got their German cities mixed up. It was obvious right from the mash that it was wrong but I went ahead with it anyway.

The result was a much less fermentable wort, finishing at 1.018 with WY1469 instead of the predicted 1.011 so I pitched a pack of S-05 in the hope it'd come down a few points more. It didn't so I primed and bottled anyway. I think what may have happened is that some very fresh S-05 woke up and chewed through every last grain of the priming sugar.

And as with many a **** up... the beer is one of the best tasting I've ever done.

 

[Slid]

This was a bit of a problem batch for me. I ordered a pilsner malt (Heidelberg) and they actually sent me something very different which I believe from the colour to be dark Munich. Maybe someone got their German cities mixed up. It was obvious right from the mash that it was wrong but I went ahead with it anyway.

The result was a much less fermentable wort, finishing at 1.018 with WY1469 instead of the predicted 1.011 so I pitched a pack of S-05 in the hope it'd come down a few points more. It didn't so I primed and bottled anyway. I think what may have happened is that some very fresh S-05 woke up and chewed through every last grain of the priming sugar.

And as with many a **** up... the beer is one of the best tasting I've ever done.

From experience, US 05 will ferment right down to as low as 1.005 given time - it eats the stuff other yeasts decline. I think you might have got a better result from leaving US 05 alone for at least a week before bottling.

I did a Sarah Hughes Ruby using Danstar English Ale yeast at the back end of last year. This stalled in the 1.018 - 1.020 range, but 11 days after pitching re-used US 05 dropped to 1.010, which was good to bottle at. As this beer has almost 1kg of crystal in 25L, this is really quite low at 1.010.

It is a strange yeast strain, in that is not particularly quick to get going, nor to finish and flocculate. It does seem to me to be a homebrewing strain, rather than suitable for a fast-turnaround commercial product.