Im A Little Confused And Chance For A Little Help

[gonzo]

primary fermentation seems to be finshed on the cascade spicy ghost i started about a week ago

started around 1045 finshed 1006

I have bottled 15 bottles (stubbies) with carb drops, but there seems to be a fair bit of carbonation in this beer still its been at 1006 for a couple of days now some im certain its finished, im just a bit worried about bottle bombs.

my fermentables were 1kg dextrose
200g honey
50g golden syrup ( what was left)

Just from doing searches on here it seems a few people say that honey ferments real slow so there is a potential for bottle bombs.


I still have about 17 L left and will be racking off to secondary and then bulked primed with table sugar.

Any idea of how much CO2 levels i should look at like the programs and java programs ask?

 

[Adamt]

The first question I'd ask is how much sugar did you bulk prime with?

I really don't think you'll have any problems, 1006 seems pretty low which tells me most of the primary fuel is gone.

You can download a trial version of Beersmith or Promash (www.beersmith.com or www.promash.com) and you can work out volumes you've added to your beer, I'd say you'd want around 2.4 volumes?

 

[gonzo]

i havent bulk primed yet

ive just put the 17 or so litres into another fermenter for secondary ferment.

and want to bulk prime it its either 16 or 17 liters fermeter goes up in 5L increments

id prefer sorta normal co2 levels like in tooheys new or carlton cold sorta thing


What i mean by them being fizzy is that the beer is coming out of the fermenter pretty fizzy i didnt think this was normal for such a low FG dont want it to cause bottle bombs ive just moved from plastic to glass

 

[Adamt]

You can bulk prime with a solution of about 100g of sugar and enough water to dissolve, boil it for a few minutes, stir into flat beer and bottle!

That's assuming a beer temperature upon bottle sealing of 15-20C, you'll get about 2.4 volumes of CO2 after a couple of weeks at room temperature, perfect.

 

[Kai]

Honey has a reputation as a slow fermenter I think largely because mead ferments slowly, because there's no nutrient in honey so the yeast struggles. I doubt 200g in a malt rich environment will slow the ferment at all.