fermentation after bottling?

[heavybevy]

I bottled after 7 days+ about 5 hours. The refractometer read 1.015 and the o.g was low 1.030 at roughly 120 degrees f (measured with a hydrometer and thermometer) I bottled it early so a houseguest could enjoy them before she leaves the country. The beer turned out pretty good, like a light citrusy ipa without much hoppiness. But I noticed that two of the bottles I used to carbonate (1 gallon carboys) appear to have restarted fermentation annnnnd I'm wondering if I should wait a few days and see what happens or toss them in the fridge and stop the process. The samples I tried yesterday (one warm bottle and then one cold from the fridge) were good but the warm one seemed more carbonated than the cold...the cold beer seemed...very lightly carbonated) I used carbonation drops for the first time so maybe this is just par for the course but I don't have the experience to know. Now it had only been a day between bottling and tasting so I expected light carbonation but again seeing a small kreusen form inside the gallon carboys has me fearing bottle bombs...just looking for advice from more experienced brewers. Thanks! -Mike

EDIT: Pretty sure it's just carbonating. And two Germans and my wife said it's good.

 

[Brewer #435104]

I bottled after 7 days+ about 5 hours. The refractometer read 1.015 and the o.g was low 1.030 at roughly 120 degrees f (measured with a hydrometer and thermometer) I bottled it early so a houseguest could enjoy them before she leaves the country. The beer turned out pretty good, like a light citrusy ipa without much hoppiness. But I noticed that two of the bottles I used to carbonate (1 gallon carboys) appear to have restarted fermentation annnnnd I'm wondering if I should wait a few days and see what happens or toss them in the fridge and stop the process. The samples I tried yesterday (one warm bottle and then one cold from the fridge) were good but the warm one seemed more carbonated than the cold...the cold beer seemed...very lightly carbonated) I used carbonation drops for the first time so maybe this is just par for the course but I don't have the experience to know. Now it had only been a day between bottling and tasting so I expected light carbonation but again seeing a small kreusen form inside the gallon carboys has me fearing bottle bombs...just looking for advice from more experienced brewers. Thanks! -Mike

EDIT: Pretty sure it's just carbonating. And two Germans and my wife said space waves good.

Your low OG might have led to a quicker fermentation, but the yeast might not have fully cleaned up the sugars. So, u can allow the bottles to sit in a cool, dark place for a few more weeks. This will give the yeast time to finish fermenting any remaining sugars.

 

[Minbari]

You never want to bottle until you have a stable hydrometer reading for 2-3 days. Bottling before fermentation is done will not only lead to bottle bombs or over carbonation, but the off flavors that yeast will consume will be trapped in the bottle. Generally you want to wait for 3-5 days after fermentation to bottle. Some styles your want to wait to bottle for weeks

Carbonation takes WAY longer than 1 day in a bottle. More like 2-6 weeks if done properly. If you have carbonation after one day, i would cover all those bottle with a heavy blanket.

 

[Sandy Feet]

11-14 days to carbonate bottles. 14 days in the fermenter before you bottle. Bottles may go boom.

 

[Bootsy Jankus]

It is too short of time to rush like that and expect an okay product. But I also want to make sure that I have really understood what you wrote. Are you carbonating in one gallon carboys? If so, don't. Go dump it all and chalk it up to a learning experience. They can't handle pressure and will explode which is very dangerous.

If I misunderstood what you meant, then carry on, give it time and don't rush. You've learned something and maybe you'll be a more experienced brewer with better beer for the next time your friend visits.

 

[heavybevy]

Your low OG might have led to a quicker fermentation, but the yeast might not have fully cleaned up the sugars. So, u can allow the bottles to sit in a cool, dark place for a few more weeks. This will give the yeast time to finish fermenting any remaining su

Your low OG might have led to a quicker fermentation, but the yeast might not have fully cleaned up the sugars. So, u can allow the bottles to sit in a cool, dark place for a few more weeks. This will give the yeast time to finish fermenting any remaining sugars.

which is what I'm finding out. This is just the first brew I've done in a few years, not my first rodeo. Never had bottle bombs before but had an entire batch of gushers when I was a younger man and now every few years when my old ass feels like rolling the dice I get anxiety every time. Putting them in bottles in the basement and letting them sit while tasting them over time wouldn't work in a 3 week period. To me the best part of brewing is the entire process, it's like a science experiment that I don't have to dissect. Anyway weeks was all I had and 2 brews to try to make drinkable with the experience of a stubborn man that is every time impressed that some grain he made hot with water and hops added in when that tea slurry started boiling and then a yeast culture and even though I didn't get what I was going for I still made a unique beer. This just excites me but causes me anxiety as I watch the fermenter and then every damn thing that happens in the bottles. And yesterday I put a bottle in the fridge in the morning and drank it in the evening and it was good. poured it into a Sam Adam's pint glass which may have attributed to it's pleasantness. Honestly probably one of the best I've brewed. Thank you for your reply.

 

[heavybevy]

You never want to bottle until you have a stable hydrometer reading for 2-3 days. Bottling before fermentation is done will not only lead to bottle bombs or over carbonation, but the off flavors that yeast will consume will be trapped in the bottle. Generally you want to wait for 3-5 days after fermentation to bottle. Some styles your want to wait to bottle for weeks

Carbonation takes WAY longer than 1 day in a bottle. More like 2-6 weeks if done properly. If you have carbonation after one day, i would cover all those bottle with a heavy blanket.

so far every bottle has had uniform carbonation,those are some smaller Belgian bottles to a 22oz bomber,green Becks and Stella Artrois bottle, I have a clear bottle that had sparkling apple juice tin the basement that I'm waiting to crack to see how it would taste with little but not none indirect light exposure. That's a real solid suggestion about the blanket, I currently have them in a tote w/lid...only one bottle and the 2 carboys left out of the fridge...I really regret putting as many in the fridge right away as I did out of panic because every day the ones I keep out of the fridge have tasted better (as traditional wisdom). However I didn't brew this to cellar, the Hefe mistake that just slowed it's fermentation may be stored while it's fusils clean up...

 

[heavybevy]

11-14 days to carbonate bottles. 14 days in the fermenter before you bottle. Bottles may go boom.

So far they haven't gone boom,and so far they are carbonated, and all the bottles have stopped showing any activity, the carboys as well, and I intend to drink or dump everything in the next few days.

 

[heavybevy]

It is too short of time to rush like that and expect an okay product. But I also want to make sure that I have really understood what you wrote. Are you carbonating in one gallon carboys? If so, don't. Go dump it all and chalk it up to a learning experience. They can't handle pressure and will explode which is very dangerous.

If I misunderstood what you meant, then carry on, give it time and don't rush. You've learned something and maybe you'll be a more experienced brewer with better beer for the next time your friend visits.

I appreciate your reply, and rushing was intended and necessary because of shipping expectations vs reality, and a deadline. But to be honest with all the issues I had and the lack of help I was expecting, I had 0 expectations that it would turn out well. I didn't get an accurate o.g reading, and it was the first time I've used a refractometer to take a s.g reading however my math said that 1.015 was an ok time to bottle the beer hoping some sweetness would save it from what all my inaccurate readings were suggesting would be a low abv mess so I rolled the dice , and confirmed my decision after having not seen any activity in the carboy or airlock for days. I thought instead of just tossing it I might as well try to bottle it and treat it as a possible desirable mistake and a chance to do something other than sitting around getting old. And I used carbonation drops for the first time, just to try it, seems like it removes having to mix the whole batch in with a sugar water solution decreasing the chance of oxygenation and over carbonation. well besides everything going wrong at bottling it has turned out ok so far, the beer is actually quite dry, and I intend to risk the carboys (they've held up fine mate, all activity has ceased within them). Now am I saying I have 0 risk of bottle bombs? Hell no, I'm not that naive.Just saying everything is copasetic at this moment, and I don't intend to store them long term. Thanks for your reply.

 

[Sandy Feet]

I liked using the bombers when I did bottle. I usually got 26 or 27 of them. You really have to take your time when doing it by yourself. Before she passed, my wife was my other set of hands, but the keg is much easier. I didn't really have issues with the oxidation in my bottles, but I drank them within a couple of months. I mixed priming sugar in a bottling bucket.

 

[heavybevy]

I liked using the bombers when I did bottle. I usually got 26 or 27 of them. You really have to take your time when doing it by yourself. Before she passed, my wife was my other set of hands, but the keg is much easier. I didn't really have issues with the oxidation in my bottles, but I drank them within a couple of months. I mixed priming sugar in a bottling bucket.

I haven't kegged yet. I prefer bottles, and In the past I used a bottling bucket and just siphoned the fermenter into the bucket to mix in the priming sugar as evenly as I could, this time around I discovered a hidden spring loaded bottle filler in an old kit from norther brewer (a guy sold me a lot of shit for what I would have paid for a single carboy lol, he never used any of it, this was years ago, I swear I keep finding more stuff in that box as the years go on to tell me how much I actually got for 35$) anyway, wish my wife would help me with this shit lol your sounds like a real treasure, sorry for your loss.
But I was told that carbonation drops aren't worth the money I think it made my bottling take a good hour less than the last time and if I had a second set of hands to help me prime the siphon line and connect everything up you could easily drop another 25-30 minutes off a a gallon bottling. and for 10 bucks I think it's worth the price of admission and I'm telling you these beers have all been carbonated in a matter of days. 10/10 maybe I can figure out how to make my own.

 

[Bootsy Jankus]

I appreciate your reply, and rushing was intended and necessary because of shipping expectations vs reality, and a deadline. But to be honest with all the issues I had and the lack of help I was expecting, I had 0 expectations that it would turn out well. I didn't get an accurate o.g reading, and it was the first time I've used a refractometer to take a s.g reading however my math said that 1.015 was an ok time to bottle the beer hoping some sweetness would save it from what all my inaccurate readings were suggesting would be a low abv mess so I rolled the dice , and confirmed my decision after having not seen any activity in the carboy or airlock for days. I thought instead of just tossing it I might as well try to bottle it and treat it as a possible desirable mistake and a chance to do something other than sitting around getting old. And I used carbonation drops for the first time, just to try it, seems like it removes having to mix the whole batch in with a sugar water solution decreasing the chance of oxygenation and over carbonation. well besides everything going wrong at bottling it has turned out ok so far, the beer is actually quite dry, and I intend to risk the carboys (they've held up fine mate, all activity has ceased within them). Now am I saying I have 0 risk of bottle bombs? Hell no, I'm not that naive.Just saying everything is copasetic at this moment, and I don't intend to store them long term. Thanks for your reply.

Knock yourself out, but I'm telling you right now carbonating in glass vessels that are not meant to hold pressure is a terrible idea. It is very dangerous.

 

[BarbarianBrewer]

I appreciate your reply, and rushing was intended and necessary because of shipping expectations vs reality, and a deadline. But to be honest with all the issues I had and the lack of help I was expecting, I had 0 expectations that it would turn out well. I didn't get an accurate o.g reading, and it was the first time I've used a refractometer to take a s.g reading however my math said that 1.015 was an ok time to bottle the beer hoping some sweetness would save it from what all my inaccurate readings were suggesting would be a low abv mess so I rolled the dice , and confirmed my decision after having not seen any activity in the carboy or airlock for days. I thought instead of just tossing it I might as well try to bottle it and treat it as a possible desirable mistake and a chance to do something other than sitting around getting old. And I used carbonation drops for the first time, just to try it, seems like it removes having to mix the whole batch in with a sugar water solution decreasing the chance of oxygenation and over carbonation. well besides everything going wrong at bottling it has turned out ok so far, the beer is actually quite dry, and I intend to risk the carboys (they've held up fine mate, all activity has ceased within them). Now am I saying I have 0 risk of bottle bombs? Hell no, I'm not that naive.Just saying everything is copasetic at this moment, and I don't intend to store them long term. Thanks for your reply.

For the OG reading with a hydrometer you can use this calculator to adjust for temperature of the sample. I'm not sure how accurate it is when the sample temp is high. Plugging in 130°F and assuming it's calibrated to 60°F shows OG was
1.040.

When using a refractometer to measure gravity when alcohol is present, you can use this calculator to get an accurate reading.

What yeast did you use? Kviek strains might be able to ferment completely in 7 days, depending on temperature, but with other yeasts I would never bottle after 7 days of fermentation. Just too much risk in my opinion.

 

[heavybevy]

Knock yourself out, but I'm telling you right now carbonating in glass vessels that are not meant to hold pressure is a terrible idea. It is very dangerous.

I agree. But life is dangerous. And I'm guess the plastic screw on caps will fail before the glass and I'm trying to make room in my fridge to put two gallon glass carboys in it, oh man living on the edge...just calling out the universe like Ahab to his great white whale. seriously though from all the accounts I've read bottle bombs are rare and I can smell venting beer odors. I'll be the first to tell you if I wake up to a closet full of foam and broken glass. So lets be positive now. Celebrate that I have created life and will drink most of it.

 

[heavybevy]

For the OG reading with a hydrometer you can use this calculator to adjust for temperature of the sample. I'm not sure how accurate it is when the sample temp is high. Plugging in 130°F and assuming it's calibrated to 60°F shows OG was
1.040.

When using a refractometer to measure gravity when alcohol is present, you can use this calculator to get an accurate reading.

What yeast did you use? Kviek strains might be able to ferment completely in 7 days, depending on temperature, but with other yeasts I would never bottle after 7 days of fermentation. Just too much risk in my opinion.

my estimate was somewhere between 1.035 and 1.038, and I pitched safeale 05 american ale yeast with an older can of fast pitch and about 12 ounces of room temperature distilled water about 5-6 hours before being pitched. and it fermented in the basement with an ambient temperature of 62-64 degrees F .As far as danger if I had intended to cellar it I would be more worried, but my German friend challenged me to brew something drinkable before she leaves and so I did. And it is good, I just downed 2 pints, and it already has the seal of approval of everyone who has tried it,I really don't think the beer will be around long enough to go boom. Fortune favors the brave. I am looking to try a Kviek or Saison here soon.

 

[Sandy Feet]

I haven't kegged yet. I prefer bottles, and In the past I used a bottling bucket and just siphoned the fermenter into the bucket to mix in the priming sugar as evenly as I could, this time around I discovered a hidden spring loaded bottle filler in an old kit from norther brewer (a guy sold me a lot of shit for what I would have paid for a single carboy lol, he never used any of it, this was years ago, I swear I keep finding more stuff in that box as the years go on to tell me how much I actually got for 35$) anyway, wish my wife would help me with this shit lol your sounds like a real treasure, sorry for your loss.
But I was told that carbonation drops aren't worth the money I think it made my bottling take a good hour less than the last time and if I had a second set of hands to help me prime the siphon line and connect everything up you could easily drop another 25-30 minutes off a a gallon bottling. and for 10 bucks I think it's worth the price of admission and I'm telling you these beers have all been carbonated in a matter of days. 10/10 maybe I can figure out how to make my own.

The big help was just to have her put sanitizer in the bottles, empty them, and hold the bottle while I was filling with the wand and capping. It is a simple task but extremely helpful. She was a real treasure and missed VERY much.
You can make good beer if you have good sanitation practices, good temperature control, and patience.
Learning some small things here and there, I really enjoy mine. I never thought I would be making lagers either, but I have made a few that I really liked.
Never dreamed of making a Saison a couple of years ago. Now my third is in the keg.

 

[heavybevy]

The big help was just to have her put sanitizer in the bottles, empty them, and hold the bottle while I was filling with the wand and capping. It is a simple task but extremely helpful. She was a real treasure and missed VERY much.
You can make good beer if you have good sanitation practices, good temperature control, and patience.
Learning some small things here and there, I really enjoy mine. I never thought I would be making lagers either, but I have made a few that I really liked.
Never dreamed of making a Saison a couple of years ago. Now my third is in the keg.

I keep thinking to myself, if they could brew beer before they knew to wash the shit off their hands then I'm sure oxyclean,PBW,and star san are making my equipment clean enough. Any tips on Saisons? They have been on my intend to brew list for a few years but life keeps getting in the way.

 

[Sandy Feet]

Actually, not that difficult. The grain bill is fairly simple. I like to use a couple of pounds of white wheat in my 5-gallon batches and the rest mostly Pilsner. I did put a 1/2 lb of Vienna in this one and a little table sugar. The yeast does most of the work.
I use a simple, one vessel BIAB if that is different from you.
You need to decide if you want French or Belgian. If Belgian, start at 68 or so, and slowly ramp up into the low 80s. Cool to warm. DON'T go warm to cool.
If French, that shit is crazy. You want low OG. That yeast eats everything. This last one fully fermented FG 1.000. Start at 68 and work your way up about a degree or two starting at low krausen to around 74. Any time I use Belgian yeast or Saison yeast, I use a blow off tube into a growler with sanitizer. I don't use the airlock ever since I almost blew up my first Belgian beer.
I use Noble or traditional hops. This one has Saaz and Kent Goldings.
Mash low. I tried for 148 on this one but ended up closer to 147. That and the table sugar is probably why I fully fermented.
Traditionally, they are highly carbonated. I didn't want to push beyond 2.7 when I was bottling. You do need some good bottles. The thick brown bombers are o.k unless you really want to push it.
Once you figure out the process, the Belgians are cool to play around with some fruit. I did a blueberry one that turned out pretty well. Some do it in secondary. I made a puree from frozen blueberries and did it in whirlpool.
You do want to be patient with those. They get a lot better as they age a few weeks. Make sure you run the full two weeks in the fermenter and two weeks in the bottle before you try anything. After you try the first one, I would still let it sit for another week before you try the second.

 

[heavybevy]

Just an update only one beer remains out of the fridge, no bottle bombs, the last one I put in the fridge tasted a lot more like the style I was attempting to brew in the first place. The last one is going in the fridge later today.

 

[Sandy Feet]

Time does wonders with beer