Hi Guys & Gals,
I am on my second batch, first one tastes fine, brewed a blonde and found it a little bland, but no problems with it large bottles 650ml
2nd batch I made using stubbies and I made a wheat beer and after 23 days I had 3 blow in a big way.
The beer was made using these ingredients,
Morgans wheat beer 1.7kg, morgans dark crystal 1.0kg, Brewcraft Corn Syrup 500 grams, Safbre WB 06 yeast 11.5 g
Morgans finishing hops Tettnanger tea bag, Brewcraft wheat beer improver 1.0kg total 21 litres.
When I bottled the gravity was still high, but I presumed that was due to ingredients having high sugar content??
Gravity was about 18 on my guage.
Brewed 30/1/09 and bottled 9/2/09 heard a bottle blow 4/3/09
I had split the stubbies into 2 batches after bottling, 30 in a cardboard box on a shelf in my garage and 30 in a wardrobe in the garage. They were all standing up, not laying down.
The three that blew were in the wardrobe, primed with 1 of those glucose tablet that you buy preprepared.
Questions should I have added more water at the start or have I stored them incorrectly?
Should I have laid then down after a couple of days?
I live in Victoria and I wouldnt say the temperature was excessive.
Did I bottle to early, fermentation had definately stopped.
Any ideas would be greatly appreciated.
Thanks
John
I am on my second batch, first one tastes fine, brewed a blonde and found it a little bland, but no problems with it large bottles 650ml
2nd batch I made using stubbies and I made a wheat beer and after 23 days I had 3 blow in a big way.
The beer was made using these ingredients,
Morgans wheat beer 1.7kg, morgans dark crystal 1.0kg, Brewcraft Corn Syrup 500 grams, Safbre WB 06 yeast 11.5 g
Morgans finishing hops Tettnanger tea bag, Brewcraft wheat beer improver 1.0kg total 21 litres.
When I bottled the gravity was still high, but I presumed that was due to ingredients having high sugar content??
Gravity was about 18 on my guage.
Brewed 30/1/09 and bottled 9/2/09 heard a bottle blow 4/3/09
I had split the stubbies into 2 batches after bottling, 30 in a cardboard box on a shelf in my garage and 30 in a wardrobe in the garage. They were all standing up, not laying down.
The three that blew were in the wardrobe, primed with 1 of those glucose tablet that you buy preprepared.
Questions should I have added more water at the start or have I stored them incorrectly?
Should I have laid then down after a couple of days?
I live in Victoria and I wouldnt say the temperature was excessive.
Did I bottle to early, fermentation had definately stopped.
Any ideas would be greatly appreciated.
Thanks
John