I should have thought of that! I’ll get another on tomorrow.Never had an issue with co2 lose through bottling. Perhaps another experiment for you.
I should have thought of that! I’ll get another on tomorrow.Never had an issue with co2 lose through bottling. Perhaps another experiment for you.
That’s right. It’s like a drum skin, the tighter the skin the higher pitched the sound. In this case it’s the pressure that’s pushing out the walls of the bottle and tightening them. Try it with a bottle of fizzy drink - give it a shake, loosen the cap just enough for the gas to escape slowly and tap the bottle with a spoon. You’ll hear the tone drop in pitch as the pressure drops.So the different sounds enable you to know what the pressure is? I can't get my head around that, but it's fascinating what you're doing! Very intrigued!
Hi LB! Thanks for your suggestion but I’m sorry to say the over-carbonation is really all down to me. When bottling from keg the beer is already carbonated but I can’t resist adding a little priming sugar to the bottle too. I think the bottom line is that I shouldn’t and this experiment is to test this idea.I notice, H, that you purge all of the air from your plastic bottles after filling them.
I’m clueless with the physics involved but could one of the causes of the over carbonisation issue be caused by that.
I only bottle in glass bottles and always leave about 2 or 3 cm of headspace before I seal them. I imagine that some of the pressure resulting from the bottle conditioning will be taken up by this air being compressed (rather than all of it being absorbed into the beer, if there is no headspace)
I haveH
Have you still got a bottle of pennies imperial stout lurking about. I am interested on how it's aged. Thinking of brewing a version of it myself
My recipes are in the “Media” section though I do post an occasional link to them.I've read a few of your recipes but can't find an example at the moment! I seem to remember you add the dark malts at the end of the mash to reduce astringency, how long do you typically mash the dark malts for? I'm doing an oatmeal stout with roasted and chocolate malt, would you typically bung them in for the last 20 mins?
Cheers
I thought it might be a good idea to move the discussion to my own thread…300g wow! I remember your recipe was that high but didn't actually conceptualize it all at once.
A couple follow up questions will you dump the hops with your grains? If so are you planning an 80c mashout? I am imagining extraction might be limited at <70c. Or the other option is to bag the hops and toss them in the boil after mashing?
Another thought is to shorten the boil time to 15-20min and get your hot break and any dms to offgas. No need for longer if there are no hops.
That is true but this is a beer I know well and I think I will be better able to assess the flavour and aroma, and the intensity of these against a “standard”. I won’t consider it a waste of money as long as I learn something from it - even if that lesson is don’t do this!You are trialing this with an expensive recipe though.
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