11 replies to this topic

[upyerkilt]

I bottled my first batch of beer today and I have a few questions. For this beer I used 1 can of Coopers draft malt syrup and 2 lbs. of Briess pilsen dme and Safale US 05 dry ale yeast. Fermentation started on 5/3/09 OG. 1044. On 5/6/09 I racked into secondary SG. 1016. I bottled it on 5/16. I checked the SG and it was 1014 but this was after I added the priming sugar. Do you think the FG was low enough? Should I be concerned about exploding bottles? The beer seemed pretty foamy when I bottled it is this normal? Also I used some Red Stripe 24 oz. bottles anyone else ever use these? Thanks.

[cajunwine]

I bottled my first batch of beer today and I have a few questions. For this beer I used 1 can of Coopers draft malt syrup and 2 lbs. of Briess pilsen dme and Safale US 05 dry ale yeast. Fermentation started on 5/3/09 OG. 1044. On 5/6/09 I racked into secondary SG. 1016. I bottled it on 5/16. I checked the SG and it was 1014 but this was after I added the priming sugar. Do you think the FG was low enough? Should I be concerned about exploding bottles? The beer seemed pretty foamy when I bottled it is this normal? Also I used some Red Stripe 24 oz. bottles anyone else ever use these? Thanks.

I think you may have rushed it a little. Most of my beers spend at least a week in the primary and 2 wks in the secondary. Your FG could have been a little lower but the only way you can really tell is to check it for a couple of days to see if it is constant. If your fermentation was finished you shouldn't have any concerns about exploding bottles and your abv should be around 4% which is fine. Foamy beer at bottling could mean fermentation. You might want to open one and check for excessive carbonation and get another reading on your specific gravity.

[jackie]

My finishing (before priming sugar) is usually 1.010 to 1.012. I believe the priming sugar adds 2-3 s.g. points but I've never checked it at that point so I can't say for sure. I often don't even test the s.g. on beer anymore unless I'm doing a different style of beer--after 9 years of it I realized 5-7 days in primary and 2 weeks in secondary works well for me (for ales; longer for lagers). Sounds like you're a little high. But I doubt you'll have exploding bottles, maybe excessive carbonation so don't take a swig of it right out of the bottle unless you're standing over a sink.

Just to be on the safe side, I always put my bottles inside a box while it's carbonating so if one does break open, it will be contained. My experience is I've had one break open at the bottom or the top and the beer leaks out but it wasn't like an explosion where glass goes everywhere. That's happened a few times early on but not in a very long time (I cut back on the priming sugar because I don't like it overly carbonated so I experimented till I got the level I prefer).

I use the Red Stripe bottles alot--I think they're great--nice, thick glass and they're short so it fits easier in the fridge. The only thing I don't like is I can't take the name off. I don't usually put labels on beer though anyway.
The bottles I had trouble with were all Corona bottles--I think they're thinner glass.

[Wino Nouveau]

Above comments are right on. I would have expected 1.011 or 1.012 also and the sugar may be the difference.

As suggested, keep them in a container ( I use 18 gallon Rubbermade containers) just in case. When you remove them and put them in the fridge they should be okay from that point on.

I keg most of my beer but always make a few 6-packs of bottles for off-site drinking (unless of course I take a keg with me).

Good luck!

[Fishnwine]

It has been my experience that many canned pre hopped kits instructions are very rushed to put their brew into the bottle. They give you so many days to do this and depending on the brew temperature this may happen on time or it may not. Using a hydrometer to monitor your brew is a much more accurate way to find out if the brew is ready to be bottled. I also allow a long secondary this I have found has a couple of benefits. The trub is dropped out in the fermenter and not in the bottle. This makes for a better tasting beer and less beer left in the bottle from the pouring, more in my glass.When my beer is done all I have on the bottom of my bottles is a light white coating almost like it was pained on the bottom. This is very stable during the pouring so I also get a cleaner glass of beer.

[upyerkilt]

Thanks for the info. I wanted to get it out of the secondary because there was alot of headspace. I'm used to making wine and the amount of headspace bothered me a little. I'll crack one open and try it. How foamy should the beer be at bottling time?

[Fishnwine]

Thanks for the info. I wanted to get it out of the secondary because there was alot of headspace. I'm used to making wine and the amount of headspace bothered me a little. I'll crack one open and try it. How foamy should the beer be at bottling time?

Beer unlike wine is seldom in the carboy long enough to oxidize as the blanket of CO2 will protect it long enough to rack and bottle. As a well read beer maker put it do not stress relax have a Beer.

[DavidW]

As a well read beer maker put it do not stress relax have a Beer.

Or, RDWHAHB

Relax
Don't
Worry
Have
A
Home
Brew

[DrunkSkunk]

Red Stripe has a 24 oz bottle? My head is reeling over that one. I like me some Red Stripe. I have the 12 oz bottles.
As for the original question, I think you're ok with where you landed. I always second guess myself right after bottling as I have cleaned up enuf wine and glass to last me a lifetime. I always put newly bottled beer in a box that is lined with a trash bag, usually black. It will catch a bursting bottle of mess and protect the beer from light at the same time. I do like the rubbermaid idea though. How simple is that!? I also use a secondary and have a similar experience to FishnWine. For the most part I end up with a clean beer. I have definitely adopted the don't worry have a home brew mentality.

[upyerkilt]

Red Stripe has a 24 oz bottle? My head is reeling over that one. I like me some Red Stripe. I have the 12 oz bottles.
As for the original question, I think you're ok with where you landed. I always second guess myself right after bottling as I have cleaned up enuf wine and glass to last me a lifetime. I always put newly bottled beer in a box that is lined with a trash bag, usually black. It will catch a bursting bottle of mess and protect the beer from light at the same time. I do like the rubbermaid idea though. How simple is that!? I also use a secondary and have a similar experience to FishnWine. For the most part I end up with a clean beer. I have definitely adopted the don't worry have a home brew mentality.

Yes it comes in a 24 oz. bottle. I first found it in North Carolina a few years ago. I had to special order it here in Pa. It's good beer! It's been 3 weeks since I bottled my beer. I opened one yesterday and other than a little chill haze it's pretty darn good! The carbonation is perfect and it tastes great. I'm hooked! I've been making wine for quite a few years. I like wine but I love beer! Started my second batch, Irish red ale last weekend. Can't wait to try it.

[DavidW]

I like wine but I love beer! Started my second batch, Irish red ale last weekend. Can't wait to try it.

Before you know it you'll be doing all grain and kegging. I find brewing more addictive than wine making!

[ChefVince]

Before you know it you'll be doing all grain and kegging. I find brewing more addictive than wine making!

I discovered the same thing with making beer, quite addictive and pleasantly so. Even while the brew pot is on, I'm already thinking about a new recipe for another batch. Not quite ready for an all grain attempt yet, but my culinary connections have let me scavenge some empty kegs, a keg valve and a full CO2 tank....I'll glom onto a regulator and eventually get hold of an old cooler of some sort and I'll have it all.