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Contents:
Over-Carbonation? Fermentation Re-Start? (Trish)
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Date: Tue, 18 Jan 2011 16:36:16 -0600
From: Trish <qageek at gmail.com>
Subject: Over-Carbonation? Fermentation Re-Start?
Happy New Year, Homebrewers!
Yes, it's me, with a report from the non-traditional Oktoberfest. In
reviewing our notes from the last seventeen years of brewing, we
learned that we had indeed already attempted an Oktoberfest.
Admittedly some of the ingredients differed slightly, but nothing
significant in our amateur determination. We pitched according to our
usual methods. let it sit quite a while in the carboy, and made
extra-double sure that the hydrometer readings supported a kegging
decision (the numbers were parked for three readings vs. our usual
two).
This was in November. Last weekend we heard a *ping* from the
direction of our kitchen cupboard. Fearing the worst, we were happy
to see that there was no liquid to be seen. Upon closer inspection,
though, we realized that every keg from that batch was bulging.
What's more, the bungs were raised on every keg for the batch we made
AFTER that (Belgian Honey Ale, pitched and kegged in December). While
glad we caught this, we are still perplexed.
Because we are dispensing the beer with a CO2 system, we have
drastically reduced the amount of priming sugar. In fact, we're at
the "why bother?" level now; 1/6th of a cup for 5 gallons of brew.
So my questions are:
1 - Should we even use priming sugar?
2 - Is priming sugar the likely cause for the pressure / swelling?
2a - If not, is there another way (for a low-tech operation) to
determine when fermentation had truly ceased?
The good news is that the Oktoberfest is completely drinkable, if a
bit on the young side. Given that we have to release the bottom seal
from the keg - effectively ruining it and keeping consumption confined
to a single day - I'm really glad that this wasn't one of our stronger
recipes!!
I look forward to reading your suggestions. ~ Trish
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End of HOMEBREW Digest #5775, 01/18/11
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