Homebrewing - Part 3
- Thread starter jubblies
- Start date
PTR
Striker
That could be why they're not fizzy. Did you add bottling sugar? If so, it needs to actually ferment to become fizzy. I'd leave them in a cool place until the summer personally, but then I always had plenty of patience for my homebrew
My two that I’ve done for over Christmas. 5.2% American Stout. Bottled all of this one as I’m probably going to give this a few months before I drink the rest. tastes ok now though.
and the first one out of the keg. A clone of Punk Ipa original recipe - it was changed in 2010
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and the first one out of the keg. A clone of Punk Ipa original recipe - it was changed in 2010
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Yes I did, until they were fairly hard, but I was scared they’d explode.That could be why they're not fizzy. Did you add bottling sugar? If so, it needs to actually ferment to become fizzy. I'd leave them in a cool place until the summer personally, but then I always had plenty of patience for my homebrew
PTR
Striker
All 3 should be topper about now. Get stuck in fellaStill have shitload of wherry/stout/cider from about May in the garage. Scared to have a go at it.
So if I take the two litre bottle out of the fridge and leave it somewhere warm again for a bit, will the yeast wake up and eat the sugar and turn it fizzier, or now that it’s been in the fridge for six weeks am I done?
Wilfy
Striker
Yeast should just be dormant so put them somewhere warm.
So when do I know if it’s turning the sugar to alcohol or to carbon dioxide? It is because it’s sealed?
Wilfy
Striker
Plastic bottles will go rock hard.
Yeah, but why is the yeast turning the sugar to carbon dioxide, rather than alcohol?
Wilfy
Striker
CO2 is a byproduct of the yeast turning the sugar into alcohol.
PTR
Striker
Yeast turns sugar into alcohol AND CO2. That's why it bubbles in the fermentation bucket.
Same as how we breath air, and that O2 mixes with glucose, and it produces "energy" and then we breath out CO2
Right, so even after I bottle it and seal it, if I put extra sugar in to make it fizzy it’s going to increase the alcohol level? I get it now. Thanks folks. I might take some of it out of the fridge and leave it somewhere until the bottles get really hard. I was scared they’d explode but I suspect I’ve got a bit of leeway yet. (If not I’ll blame you lot).
Get amongst it. It’ll be lovely by nowStill have shitload of wherry/stout/cider from about May in the garage. Scared to have a go at it.
When you bottle it with some sugar, you want to keep it somewhere warmish (about the same as you fermented at) for about a fortnight. The goal is to restart fermentation in the bottle to generate co2 that will carbonate the beer/cider. It will increase the alcohol volume a bit - but it’s negligible. The trick is to make sure that your original fermentation has finished (by getting a stable reading on the hydrometer) if it has you’re ok - the teaspoon or so of sugar won’t blow up the bottles - but if your primary fermentation is still active there is potential to make them go bang.
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I’m pretty sure the primary formation finished. I waited till they stopped bubbling in the bucket.
I’ll take em out of the fridge and put them somewhere warm for a bit. Ta!
If you’re anxious about them popping, buy one of those plastic Storage boxes out of b&m or the likes for a fiver, and stash them in there. It’s what I do.I’m pretty sure the primary formation finished. I waited till they stopped bubbling in the bucket.
I’ll take em out of the fridge and put them somewhere warm for a bit. Ta!
PTR
Striker
That's not a good guide I'm afraid. Hydrometer is the only way to really know.I’m pretty sure the primary formation finished. I waited till they stopped bubbling in the bucket.
tbh, that's exactly the reason why people get bottle bombs.
Tees Exile
Striker
PTR
Striker
Oh yeah, that's what I was using when I was doing my stuff.
Punk IPA V1 and Dead Pony were two I did.
