Post Number: 112
Posted From: 22.214.171.124
|Posted on Sunday, December 31, 2006 - 01:35 am: ||
God, I hope that title doesn't put me on some Patriot Act watch list. Anyway, I'm worried about bottling my current batch. It's been in the primary for 3 weeks, going down from 1.080 to 1.019. I had trouble with it initially: it didn't take off in the 1st 24 hours on a 3rd gen ESB yeast cake, so I added some dry Nottingham yeast. Within hours, it was fermenting vigorously, and in less than 2 days it went down to 1.025. Since then, it's been bubbling 1 per 10 seconds. Still. Its apparent attentuation is 75%, which is right in line with the Nottingham, and higher than the ESB yeast, but I'm worried that about those bubbles still going a 1 per 10 seconds. Could I have bottle bombs if I bottled tomorrow? Is it crazy to bottle with such frequent bubble rate, despite the apparent attenuation? (Is it just trapped CO2, or actual fermentation?)
BTW, the I'm still drinking the previous three batches made with this yeast cake, and while they took a long time to carbonate, they are starting to have too much carbonation.
Post Number: 234
Posted From: 126.96.36.199
|Posted on Sunday, December 31, 2006 - 01:44 am: ||
1 per 10 seconds= KABOOM IMO
thats without even adding priming sugar
Post Number: 33
Posted From: 188.8.131.52
|Posted on Sunday, December 31, 2006 - 02:27 am: ||
I agree with Doug
Post Number: 106
Posted From: 184.108.40.206
|Posted on Sunday, December 31, 2006 - 02:34 am: ||
It looks like you suspect a slow working infection has hitch hiked a ride in your ESB yeastcake. Maybe check the specific gravity and then again several days or even a week later. A wild yeast could possibly be to blame.
Post Number: 113
Posted From: 220.127.116.11
|Posted on Tuesday, January 02, 2007 - 01:56 am: ||
Cory, I never suspected an infection. That could cause it to keep bubbling after fermentation was done? It sure doesn't taste like it has an infection. It tastes freakin' awesome!
I took another gravity reading. It's now down to 1.017, after 23 days of primary fermentation. That's an apparent attenuation of 77%. How much more can I expect out of this? I've never left a batch on a yeast cake for so long. Should I transfer to secondary to avoid autolysis? Or should I leave it alone while it's still going at 1 bubble per 10 seconds?
The Jolly Brewer
Post Number: 1368
Posted From: 18.104.22.168
|Posted on Tuesday, January 02, 2007 - 10:47 am: ||
Stick it in a secondary and leave it two pr three weeks. Then bottle. No point rushing it if you are worried about bottle bombs. With a beer this strong a little time in secondary would be beneficial anyway IMO.
Post Number: 2587
Posted From: 22.214.171.124
|Posted on Tuesday, January 02, 2007 - 04:22 pm: ||
"and while they took a long time to carbonate, they are starting to have too much carbonation."
This could be an indication of an infection or you're bottling all your beers too early.