HOMEBREW Digest #5775 Tue 18 January 2011

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  Over-Carbonation? Fermentation Re-Start? (Trish)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 18 Jan 2011 Projected 2011 Budget $3271.04 Expended against projection $ 285.75 Projected Excess/(Shortfall) ($2226.61) As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Tue, 18 Jan 2011 16:36:16 -0600 From: Trish <qageek at gmail.com> Subject: Over-Carbonation? Fermentation Re-Start? Happy New Year, Homebrewers! Yes, it's me, with a report from the non-traditional Oktoberfest. In reviewing our notes from the last seventeen years of brewing, we learned that we had indeed already attempted an Oktoberfest. Admittedly some of the ingredients differed slightly, but nothing significant in our amateur determination. We pitched according to our usual methods. let it sit quite a while in the carboy, and made extra-double sure that the hydrometer readings supported a kegging decision (the numbers were parked for three readings vs. our usual two). This was in November. Last weekend we heard a *ping* from the direction of our kitchen cupboard. Fearing the worst, we were happy to see that there was no liquid to be seen. Upon closer inspection, though, we realized that every keg from that batch was bulging. What's more, the bungs were raised on every keg for the batch we made AFTER that (Belgian Honey Ale, pitched and kegged in December). While glad we caught this, we are still perplexed. Because we are dispensing the beer with a CO2 system, we have drastically reduced the amount of priming sugar. In fact, we're at the "why bother?" level now; 1/6th of a cup for 5 gallons of brew. So my questions are: 1 - Should we even use priming sugar? 2 - Is priming sugar the likely cause for the pressure / swelling? 2a - If not, is there another way (for a low-tech operation) to determine when fermentation had truly ceased? The good news is that the Oktoberfest is completely drinkable, if a bit on the young side. Given that we have to release the bottom seal from the keg - effectively ruining it and keeping consumption confined to a single day - I'm really glad that this wasn't one of our stronger recipes!! I look forward to reading your suggestions. ~ Trish Return to table of contents
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