Hey all, just following on from another thread I made regarding bulk priming and bottling temperatures.
I bottled tonight, bulk primed, with a priming solution with the calculated amount of 124g dextrose, for my 24L brew, aiming for 2.2 vol CO2. I bottled at around 10 deg as I had just finished my cold conditioning and was just bringing the temp up a bit.
I made my solution, put it in the bottom of my bottling vessel, then racked onto my solution, I gave it a good (but gentle) stirring during the racking process.
Now, after finishing bottling, my mate and I tasted the last bit that was left over.
It tasted very sweet, and almost a tad chemically. I only used the recommended amount of defender (I think that's it's name, no rinse cleaner from G+G). It smelt fine however.
So I'm not sure what's going on here? Am I going to have bottle bombs and/or shit beer?
Does that sweetness disappear as the bottle carbonates??
I bottled tonight, bulk primed, with a priming solution with the calculated amount of 124g dextrose, for my 24L brew, aiming for 2.2 vol CO2. I bottled at around 10 deg as I had just finished my cold conditioning and was just bringing the temp up a bit.
I made my solution, put it in the bottom of my bottling vessel, then racked onto my solution, I gave it a good (but gentle) stirring during the racking process.
Now, after finishing bottling, my mate and I tasted the last bit that was left over.
It tasted very sweet, and almost a tad chemically. I only used the recommended amount of defender (I think that's it's name, no rinse cleaner from G+G). It smelt fine however.
So I'm not sure what's going on here? Am I going to have bottle bombs and/or shit beer?
Does that sweetness disappear as the bottle carbonates??