homebrewandbeer.com

Thought id share my Beer that I guess was not fully fermented, I had fermented it at about 18c and bottled after 9 days(I now only bottle after 14days+a day or 2), it is not infected and not overprimed.

When I open them when cold they don't spew out over the top but are very gassy but drinkable(very gassy), this one is a warm one.

I checked out Palmers and he suggested to open bottle, vent and re-cap? Has anyone done this with a better result??

So how much froth will you get by leaving your brew to ferment for 14+ days. Im nearly ready to bottle my 1st eva batch and would like to make sure I get it right...It seems everyone has their own sure fire way of knowing if their brew is ready for bottling..eg..constant sg reading over a few days...

NATH76

Hi Nath,

Well after 14 days you shouldnt see such a sight, the longer in the fermenter the more chance the beer is fully fermented, hence the reason now I leave for 14 days minimun at cooler temps, I also only cover my fermenter with clingwrap and seal with rubber band and the rubber seal from the lid, that way I can see the activity on top of the brew and if there is bubbles on top of the brew bubbling away it is still fermenting..

And yes the general concensus is to check your gravity readings and if they are the same 3 days in a row, it is ready to bottle, but dont do what I did when I started and check it every day otherwise you will end up with alot less beer, I say leave it at least a week and then you can start checking if you want, your beer wont spoil...

Check out the stickys on this forum on Basic Brewing Instructions and there is a Table that shows a recommendation on Beers temperature to how many days it should brew for at that temperature. Just remember it is only a guide and has alot of varying factors..

ok cool.....my brew is fermenting at a constant 25 deg (just a morgans Qld bitter) for 6 days now. The sg is 1010.

Nath76

1010 sounds close, just check again tomorrow and the next day and if they all read 1010, then it should be right to bottle, personally I would then leave for another day or 2 for the beer to clear up.
It would have had 10 days then which is plenty.

Here is a link to a site that has some handy calculators for you to use..

http://www.brewcraft.com.au/wawcs019616 ... lator.html

Cheers

My 1st pilsner was over primed (similar effect to not letting ferment completely). They poured like champagne and the head stayed for ages due to a constant stream of bubbles coming from the beer!

I took the caps off all the bottles while warm and they spewed foam like in your picture for a few mins.

I then recapped them all and came back a few days later and all was good. A much more reasonable carbonation level and no gushers.

Saddens me to think i have none of them left

1010 sounds close, just check again tomorrow and the next day and if they all read 1010, then it should be right to bottle, personally I would then leave for another day or 2 for the beer to clear up.

Definitely leave for a few days after fermentation has ceased to let the beer clear. It really helps and you don't have to muck about with finings.

BTW, where in NQ are you Nath76?

Yeah Im now going to leave it for a few days,I think that fermentation has finished but i would like it to clear up.

btw Earl im in maggy island

drsmurto wrote:My 1st pilsner was over primed (similar effect to not letting ferment completely). They poured like champagne and the head stayed for ages due to a constant stream of bubbles coming from the beer!

I took the caps off all the bottles while warm and they spewed foam like in your picture for a few mins.

I then recapped them all and came back a few days later and all was good. A much more reasonable carbonation level and no gushers.

Saddens me to think i have none of them left

They dont spew out when cold, so ive just decapped and recapped(alot of built up pressure in there). Do you think this will have the same sort of effect as doing it warm?

Same effect, but just-so; less gas will be released because more of it is dissolved in the beer at the lower temperature.

even hot commercial beer in stubbies froth up heaps more.but wat wood i know.....

im in maggy island

IIRC we had some forum members in Townsville at some stage

drsmurto wrote:My 1st pilsner was over primed (similar effect to not letting ferment completely). They poured like champagne and the head stayed for ages due to a constant stream of bubbles coming from the beer!

I took the caps off all the bottles while warm and they spewed foam like in your picture for a few mins.

I then recapped them all and came back a few days later and all was good. A much more reasonable carbonation level and no gushers.

Saddens me to think i have none of them left

Well, I took your advice and decapped them while still warm and recapped once the beer stopped spewing everywhere and it's work a treat, a whole batch saved and not so gassy. Thanks.