acarey
Well-Known Member
- Joined
- 17/12/12
- Messages
- 283
- Reaction score
- 64
Hi All,
I think I kegged a beer too early and want to know if you guys think its screwed or how I can fix it.
The beer is the Rapid Creek Australian pale ale with added amarillo hops (infusion) from the Country Brewer. I sampled his in the shop and loved it.
My setup: Chest freezer with a collar, taps etc, fridge thermostat and STC1000 temp controller. I use it as a fermentation chamber and also a beer fridge (not at the same time).
I put it in the fermenter on the 4th of December. The wort was 27c when I put it in the keezer set @ 21.5c (probe taped to side of fermented under a Styrofoam block). I waited until the temp got to 21.5 and the temp control turned the keezer off before pitching the yeast.
.......Anyway, the wort temp kept dropping. This is because the keezer was at serving temperature immediately prior to brewing and the ambient temperature was still really cold. This caused the temp to keep going down. It settled at 17 before it started rising again. It took about 1.5 days to get back to 21.5.
Like the noob that I am, I didn't take an initial SG reading. I took readings every couple of days after as follows:
8th 1.02
10th 1.014
11th 1.012
12th 1.01
On the 12th I chilled it to 2 degrees.
I kegged and force carbed on the 15th. Tried it that night and thought it tasted a little sweet and watery and nowhere near as good as the one I sampled.
I then finished drinking my other keg (I only have 2 at this stage). Brought the fridge back to fermentation temp (properly this time) and put another Rapid Creek Australian pale ale in on the 16th.
In the week since, my questionable brew has been at room temperature. I suspect that fermentation hadn't finished and the beer will be awful on boxing day when I have some mate around for a poker game. I've been talking the brew up for a while and dont want to serve them crap.
I tried some more warm last night. It didn't seem to be much better (if any) although its hard for me to judge warm. I thought it might continue to ferment in the keg??
My questions are:
Do you think the beer is doomed?
Is there a way to save it if it is?
Should I just pin my hopes that the batch I put down on the 16th finishes in time (seems to be going much better)?
Thanks in advance.
I think I kegged a beer too early and want to know if you guys think its screwed or how I can fix it.
The beer is the Rapid Creek Australian pale ale with added amarillo hops (infusion) from the Country Brewer. I sampled his in the shop and loved it.
My setup: Chest freezer with a collar, taps etc, fridge thermostat and STC1000 temp controller. I use it as a fermentation chamber and also a beer fridge (not at the same time).
I put it in the fermenter on the 4th of December. The wort was 27c when I put it in the keezer set @ 21.5c (probe taped to side of fermented under a Styrofoam block). I waited until the temp got to 21.5 and the temp control turned the keezer off before pitching the yeast.
.......Anyway, the wort temp kept dropping. This is because the keezer was at serving temperature immediately prior to brewing and the ambient temperature was still really cold. This caused the temp to keep going down. It settled at 17 before it started rising again. It took about 1.5 days to get back to 21.5.
Like the noob that I am, I didn't take an initial SG reading. I took readings every couple of days after as follows:
8th 1.02
10th 1.014
11th 1.012
12th 1.01
On the 12th I chilled it to 2 degrees.
I kegged and force carbed on the 15th. Tried it that night and thought it tasted a little sweet and watery and nowhere near as good as the one I sampled.
I then finished drinking my other keg (I only have 2 at this stage). Brought the fridge back to fermentation temp (properly this time) and put another Rapid Creek Australian pale ale in on the 16th.
In the week since, my questionable brew has been at room temperature. I suspect that fermentation hadn't finished and the beer will be awful on boxing day when I have some mate around for a poker game. I've been talking the brew up for a while and dont want to serve them crap.
I tried some more warm last night. It didn't seem to be much better (if any) although its hard for me to judge warm. I thought it might continue to ferment in the keg??
My questions are:
Do you think the beer is doomed?
Is there a way to save it if it is?
Should I just pin my hopes that the batch I put down on the 16th finishes in time (seems to be going much better)?
Thanks in advance.