Brewlord
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I have just made the following that I posted in the recipe DB:
1 x 1.7kg The Country Brewer (TCB) Wals Stout,
1 x 1kg TCB Stout Mix (600g Dark Malt, 400g maltodextrin (corn syrup)),
200g Malted Chocolate grain (Chocolate 600),
80g Chicos (choc jelly babies) dissolved and added to secondary,
24g Fuggles Hops (dry in secondary),
Yeast as supplied with kit.
24 litres to bring FG down.
Bulk primed with 110g of caster sugar.
This started at 1.040 and I thought had finished at 1.012. After I bottled, I tested another sample (which was unprimed and taken befor eI bulk primed) and it was 1.016. I also tested a primed sample which was 1.028. I bottled when I did after a reading two days previously had me at 1.016 and by the Kit and Extract spreadsheet by IanH, 1.014 was my predicted FG. I've used this as my guide for my last 30 brews.
My problem, based on the higher gravity reading and after two days in the bottle I though I might just crack one and see what happens. You bet - the big brown volcano came to town. The one I cracked was a half filled stubby of left overs and I though it may just be a thing with more surface area, more gas, expansion etc.
Anyway I tested a full stubby and a long neck with the same result. I have segregated and covered this whole batch just in case. I have used the same cleaning routine over 72 batches and never had a problem so was not expecting a gusher infection. I have one in the fridge now for a taste later tonight (even though its still young in order to maybe rule out infection). I am thinking crack 'em and let the pressure go but after two days and its at this level surely if its an unfinished fermentation issue its only going to get worse.
The questions: Did I bottle too early? Is there any salvation? Should I be on standby for uncontrolled bombs?
Any wise words of experience are appreciated.
1 x 1.7kg The Country Brewer (TCB) Wals Stout,
1 x 1kg TCB Stout Mix (600g Dark Malt, 400g maltodextrin (corn syrup)),
200g Malted Chocolate grain (Chocolate 600),
80g Chicos (choc jelly babies) dissolved and added to secondary,
24g Fuggles Hops (dry in secondary),
Yeast as supplied with kit.
24 litres to bring FG down.
Bulk primed with 110g of caster sugar.
This started at 1.040 and I thought had finished at 1.012. After I bottled, I tested another sample (which was unprimed and taken befor eI bulk primed) and it was 1.016. I also tested a primed sample which was 1.028. I bottled when I did after a reading two days previously had me at 1.016 and by the Kit and Extract spreadsheet by IanH, 1.014 was my predicted FG. I've used this as my guide for my last 30 brews.
My problem, based on the higher gravity reading and after two days in the bottle I though I might just crack one and see what happens. You bet - the big brown volcano came to town. The one I cracked was a half filled stubby of left overs and I though it may just be a thing with more surface area, more gas, expansion etc.
Anyway I tested a full stubby and a long neck with the same result. I have segregated and covered this whole batch just in case. I have used the same cleaning routine over 72 batches and never had a problem so was not expecting a gusher infection. I have one in the fridge now for a taste later tonight (even though its still young in order to maybe rule out infection). I am thinking crack 'em and let the pressure go but after two days and its at this level surely if its an unfinished fermentation issue its only going to get worse.
The questions: Did I bottle too early? Is there any salvation? Should I be on standby for uncontrolled bombs?
Any wise words of experience are appreciated.