Hi guys,
My first batch of partial AG beer (BiaB) is about 12 litres of belgian strong ale (based on a Chimay blue recipe off the web - why not dive into the deep end to start). I have had it in a secondary fermenter to condition and was going to bottle it this arvo. I just noticed that beer has been leaking out of bottom from where a bung was place instead of a tap (to prevent me from taste testing every day). It annoys me that there now an issue which potentially affects my first ag batch of beer.
Upon smelling and observing the beer this morning it looks and smells great from the top of the container. I am assuming the beer on the inside of the vessel should still be fine - pressure from the volume of beer should have only sent beer one way exiting the bung and therefore not returning into the vessel (that is sound science isn't it?). The fermenter has left a ring of sticky beer on my tiled floor where it been sitting for 24 days conditioning. I noticed one cockroach in that room a week ago - may have been enjoying my leaked beer before i squashed him (never seen a cocky in there before).
I also might bulk prime for the first time. A calculator said to use 63 grams of sucrose to bulk prime this batch - does that sound right?
Btw, I love chimay, if anyone can tell me how to get it for significantly less than 10 bucks a stubbie in Qld without buying a carton for 160 - 170 bucks i would be grateful.
My first batch of partial AG beer (BiaB) is about 12 litres of belgian strong ale (based on a Chimay blue recipe off the web - why not dive into the deep end to start). I have had it in a secondary fermenter to condition and was going to bottle it this arvo. I just noticed that beer has been leaking out of bottom from where a bung was place instead of a tap (to prevent me from taste testing every day). It annoys me that there now an issue which potentially affects my first ag batch of beer.
Upon smelling and observing the beer this morning it looks and smells great from the top of the container. I am assuming the beer on the inside of the vessel should still be fine - pressure from the volume of beer should have only sent beer one way exiting the bung and therefore not returning into the vessel (that is sound science isn't it?). The fermenter has left a ring of sticky beer on my tiled floor where it been sitting for 24 days conditioning. I noticed one cockroach in that room a week ago - may have been enjoying my leaked beer before i squashed him (never seen a cocky in there before).
I also might bulk prime for the first time. A calculator said to use 63 grams of sucrose to bulk prime this batch - does that sound right?
Btw, I love chimay, if anyone can tell me how to get it for significantly less than 10 bucks a stubbie in Qld without buying a carton for 160 - 170 bucks i would be grateful.
