How long can I leave when batch primed ?

[Mr.Everready]

I've had a brew on the go for the last 2 weeks. Aussie lager and LME using saflager @ 10-14c....ish. The gravity dropped maybe .001 in the last week so tonight I batch primed it ready for bottling tomorrow. I checked it just now, 3 hours later and the fv lid was really domed and when I released it there was a rush of air.

When I transfered it there was quite a bit of stuff floating, could it have been the yeast ? And now after adding more sugar, has it started to work again ?

 

[evanvine]

has it started to work again ?

That's the whole idea of priming!
It needs to work in the bottle to condition.

 

[Mr.Everready]

It just seemed an awful lot of pressure, I feel if I never opened the lid it might have blown off.

 

[evanvine]

Yes, but you are talking bulk, not individual bottles.

 

[Mr.Everready]

OK, I'll bottle it as usual. Planning to use larger 2l bottles for the first time, for use at the end of the summer. Also I'm not sure how it will taste so I don't want to use up my normal glass bottles cos I've quite a few more brews on the go.

 

[evanvine]

Planning to use larger 2l bottles for the first time

Don't forget, you will need a 2ltr+ container to decant into!

 

[Mr.Everready]

Aye, no problems there. I got a large jug a few weeks ago for pouring my newbie kit 1l bottles. Thats taken 2 months in the bottle but finally it's starting to taste quite decent. :lol:

 

[luckyeddie]

Planning to use larger 2l bottles for the first time

Don't forget, you will need a 2ltr+ container to decant into!

Apply intravenously?

 

[evanvine]

Apply intravenously?

How do you go about that then Eddie? Spill the beans!

 

[luckyeddie]

Apply intravenously?

How do you go about that then Eddie? Spill the beans!

I think it only works in The Simpsons - after Barney won a lifetime's supply of Duff at the film festival, all he said was "Hook it up to my veins"....

 

[Mr.Everready]

Well, I bottled the 20l at lunch time into Tescos Finest Value sparkling water bottles @ 19p each I think. I gave them a squeeze while putting the caps on, is this the right or wrong think to do ?

Also after being fermented at 10ish degrees should the secondery be at the same temp ? My garage is probalbly about that anyway at the moment.

 

[luckyeddie]

Well, I bottled the 20l at lunch time into Tescos Finest Value sparkling water bottles @ 19p each I think. I gave them a squeeze while putting the caps on, is this the right or wrong think to do ?

Also after being fermented at 10ish degrees should the secondery be at the same temp ? My garage is probalbly about that anyway at the moment.

Re squeezing - absolutely perfect. All my bottling so far has been in glass (difficult to squeeze them) so I've always given them a quick 'blip' of CO2 to displace the air. If you squeeze until it brim-fills the bottle then screw the cap on and relax the bottle squeeze, you can be absolutely certain to have displaced those pesky oxygen molecules.

According to the book... (no experience personally because my first ever AG lager is still in primary fermentation):

For a lager, let them warm up for about 2 days to get rid of any diacetyl compounds, then drop the temperature to 5C below what your primary fermentation was carried out at for lagering and hold it at that for 3 or 4 weeks.

Have you added any priming sugar yet? If so, ah well. If not, don't until the lagering process is complete, then re-rack, prime and bottle.

I stress that the above is just theory from John Palmer's book. It's the method I am following religiously because I want 'blandness'. :rofl: :rofl:

 

[Mr.Everready]

Have I added priming sugar yet ? You see the thread title ? :grin:

mmmm 5 or 6c, I really need to get a fridge from somewhere to stick in the garage.

 

[luckyeddie]

Have I added priming sugar yet ? You see the thread title ? :grin:

mmmm 5 or 6c, I really need to get a fridge from somewhere to stick in the garage.

Just checking....



A fridge is vital. I have somehow managed to acquire two. The missus said something about wanting to put some food or other unimportant stuff in one yesterday because her one in the kitchen was full. I told her that her choice was 2C (my hops and yeast cultures fridge) or 12C (my lager in primary fermentation fridge).

I think we need another.

(for lagering)

:lol:

 

[Mr.Everready]

Well, maybe this should be the last lager for a wee while then. I've got a batch of Woodfordes Great Eastern on the go at the moment, also got a Muntons Premium Gold, Coopers Sparkling ale and a Coopers Pilsner to do.

Don't know where I'm going to put it all, got about 200 pints conditioning as it is. As I said last night, my 1st Aussie lager is now tasting fine but it's taken 2 months in the bottle to get to that I know we should get a rolling stock going but I don't know if this is overkill :whistle:

 

[luckyeddie]

I know how you feel - I've brewed 3 times in the last week.

You cannot have too much of a good thing - but there IS a solution.

:drink:

 

[Mr.Everready]

I'll get there eventually, it's the long wait before hand thats the killer.