Carbonation question

[Donoroto]

Great. Thanks. So about that gallon or so that's left over. I immediately put the lid back on and put it in the fridge to cold crash it. Might that be salvageable? I thought I'd see if it would clear, boil a lot less corn sugar and try to bottle it. What do you think? Am I crazy?

Most hefeweitzens are cloudy. The suspended yeast adds a bready flavor.

 

[Shady Lane Brewing]

Most hefeweitzens are cloudy. The suspended yeast adds a bready flavor.

That's what I like about them. But I'm willing to sacrifice some of that for another gallon of beer!

 

[Zambi]

What you describe is exactly why I add sugar per bottle
I never really know what volume I end up with, and I bottle straight from the fermenter.
Some debris in your bottle is not a problem. Just pour your glass carefully and leave the debris in the bottle. This is normal for most Belgian beers as well Although, for a weizen and wit, it is sometumes recommended to swirl the yeast in the bottle before pouring.

 

[Shady Lane Brewing]

An update on my carbonation question: I tried a bottle after six days -- yes, I know that's way early, but curiosity got the better of me. No bottle rockets, some carbonation and decent tasting beer. So I'm pleased I have both eyes and no facial scarring for life. Thanks for all the help and suggestions. It's amazing the way issues pop up that you never envisioned encountering when you started a batch!

 

[Brewer #335694]

Great. Thanks. So about that gallon or so that's left over. I immediately put the lid back on and put it in the fridge to cold crash it. Might that be salvageable? I thought I'd see if it would clear, boil a lot less corn sugar and try to bottle it. What do you think? Am I crazy?

I add 50% more priming sugar to my belgian style beers. And to date I've never had a bottle bomb even in standard 12oz bottles. I have mailed a bunch too and nothing has exploded in the box. I think you're good. You'll just have a higher carbed beer like Josh says above.