Adding yeast to bottle condition: Carb Disaster

[Hawkbox]

If it's sitting at 1.008 now and you bottled at 1.012, including the priming sugar I would point to that being your culprit. Either you bottled early and the Philly wasn't done or the additional yeast at .004 more of your original gravity on you in addition to the sugar.

It's not definitive but that to me is your smoking gun, nothing to stress about now. Just chill the bottles real good before opening and be aware of it for next time.

 

[THops]

If it's sitting at 1.008 now and you bottled at 1.012, including the priming sugar I would point to that being your culprit. Either you bottled early and the Philly wasn't done or the additional yeast at .004 more of your original gravity on you in addition to the sugar.

It's not definitive but that to me is your smoking gun, nothing to stress about now. Just chill the bottles real good before opening and be aware of it for next time.

Thanks. I do think the Philly was done, though maybe it would have slowly taken more points off. I didn't want a bone-dry sour, so I was hoping for 1.015 FG or so. Next time I am going to mash at 154 (instead of 152) and see if I can get there.

I guess I am hoping to figure out what to do next time. I do want to give this sour another shot, probably next month. At this point, I think I would skip the bottling yeast completely and see what happens.

Part of brewing is experimenting, for sure. I just feel like I am missing something here in regards to using bottling yeast for bottle priming... Or perhaps it's just specific to Philly Sour -- maybe it doesn't really need bottling yeast, especially if you pitch two packs of it. Or maybe it all depends on the OG...

(Going to make a regular Belgian blond tomorrow, and I will not be using bottling yeast!)

 

[Hawkbox]

I've never used bottling yeast, but if I was you and I wanted to do it again I would mash higher as you say, let it sit a week longer than I did last time, not use bottling yeast, and see what happens.

You'll get the hang of it, the annoying part is the lag between doing something and finding out if you screwed up or not.

 

[SabreSteve]

You'll get the hang of it, the annoying part is the lag between doing something and finding out if you screwed up or not.

Especially if you brew more batches before the first is done conditioning. You can end up with multiple batches with the same problem before you even know there is a problem

 

[Nosybear]

Steve is correct: Avoiding table sugar - sucrose - is beer lore. Back in the bad old days when the ingredients sucked by our standards, brewers would often get a "twang" in their beers. They blamed the table sugar and it stuck. The only benefit to using dextrose is to the brew shop. Sucrose is cheaper, it's anhydrous so it doesn't stick or cake up and I always have some around.

 

[Mark Farrall]

Probably more than you want to know about Philly Sour - Milk the Funk the podcast.

It also sounds like the attenuation number from Lallemand might be a bit 'aspirational' and your 1.012 might be quite a decent number. MIne's starting to look like terminal can't be that far away and it's at 1.014 from 1.058 in eight days.