Saflager And Bottle Bombs

[sh46]

Have come across a problem of sorts with my first brew using a lager yeast:
1.5kg munich lager kit
1kg dark liduid malt extract
12g saaz, 12g hallertauer
Saflager w-34/70

Primary 8 days Secondary 8 days - then bottled

OG 1030 FG 1002
Temp....ranged between 14 and 18C After a week or two in bottle tasted very very very malty, uncarbonated, no alcohol presence discrenible etc. Almost threw it then but after four weeks it has suddenly turned into a very nice drop... maltiness reduced a lot, hop aroma coming through, well carbonated. There is also a white sediment in the bottles which doesn't look like typical yeast sediment to me....floats around too much.....

Is this beer fermenting too much in the bottle (ie bottle bombs) or is this just what you would expect with a lager yeast? Either way have decided to drink this batch asap whilst I wait for my stout (first wet yeast!). Also, any ideas what syle of beer I should classify this as??
Cheers :blink:

 

[Chris]

maybe a kind of munchen dunkel

 

[Bizarre]

Have come across a problem of sorts with my first brew using a lager yeast:
1.5kg munich lager kit
1kg dark liduid malt extract
12g saaz, 12g hallertauer
Saflager w-34/70

Primary 8 days Secondary 8 days - then bottled

OG 1030 FG 1002
Temp....ranged between 14 and 18C After a week or two in bottle tasted very very very malty, uncarbonated, no alcohol presence discrenible etc. Almost threw it then but after four weeks it has suddenly turned into a very nice drop... maltiness reduced a lot, hop aroma coming through, well carbonated. There is also a white sediment in the bottles which doesn't look like typical yeast sediment to me....floats around too much.....

Is this beer fermenting too much in the bottle (ie bottle bombs) or is this just what you would expect with a lager yeast? Either way have decided to drink this batch asap whilst I wait for my stout (first wet yeast!). Also, any ideas what syle of beer I should classify this as??
Cheers :blink:

As a long term bottler (I havent yey managed to convince the missus that we really need another fridge and kegs etc - hehe), I can tell you from experience that after 4 weeks in a bottle your beer is still going to be a bit young. Sometimes it takes about 6 - 8 weeks for the flavours to balance out properly (it depends on what ur brewing). I dont think you should have any worries about bottle bombs if your FG got down to 1.002 - although that seems a little low to me. Might be worth checking how acurate your hydrometer is - try it in distilled water and see what you get. It should read 0 in it.

Cheers

:chug:

 

[barneyhanway]

I reckon check your hydrometer.
with 2.5kg of LME I would have thought your OG would be a shade higher than 1.030 in 23l, how big was your batch?

 

[lupulin_boy]

Yep, I third that. Hydrometer readings sound a little iffy there. 1030 sounds too low for an OG (judging by the ingredients used) and 1002 sounds too low for a FG (especially seeing as you said it tasted VERY malty).

Classification probably a Munich Dunkel - a dark german lager. Very nice beer IMO.

I'd put some bottles away in the shed and drink them in 5-10 weeks time. If they're in the shed you don't need to be so worried about the bottles exploding, and I'd say your beer will taste better after this time.

White stuff floating on the surface of the beer is bad. White stuff sedimenting at the bottom of the bottle is fine. Which one is yours?

 

[dirty mac]

Have come across a problem of sorts with my first brew using a lager yeast:
1.5kg munich lager kit
1kg dark liduid malt extract
12g saaz, 12g hallertauer
Saflager w-34/70

Primary 8 days Secondary 8 days - then bottled

OG 1030 FG 1002
Temp....ranged between 14 and 18C After a week or two in bottle tasted very very very malty, uncarbonated, no alcohol presence discrenible etc. Almost threw it then but after four weeks it has suddenly turned into a very nice drop... maltiness reduced a lot, hop aroma coming through, well carbonated. There is also a white sediment in the bottles which doesn't look like typical yeast sediment to me....floats around too much.....

Is this beer fermenting too much in the bottle (ie bottle bombs) or is this just what you would expect with a lager yeast? Either way have decided to drink this batch asap whilst I wait for my stout (first wet yeast!). Also, any ideas what syle of beer I should classify this as??



Cheers :blink:

Sounds like your primary fermentation a little warm for lager yeast so it would have got down to FG real quick, meaning unless you sugar daddied your bottles way too much you won't get bottle bombers. If anything you might have less yeast active cause at brewing and conditioning at those temps its foreseeable that some of the yeast left for carbonation might have died but I doubt it cause 16 days aint very long to bottle.

I could be wrong.

 

[sh46]

Cheers for the advice everyone! Expected it to age a bit in the bottle but just didn't expect such a huge difference. Hydrometer is a bit old so will give test it out...