A few weeks ago I made a rye ale. I fermented it in my cellar and kept the temperature in the mid 60’s. I am good with that and have no worries. I have only one keg and it has a full batch of bourbon porter in it. That still has a week to go with carbonating before I can bottle from the keg. So the rye ale is still in the bucket in the cellar. But now we are hitting the true warm season and the temp down there has risen to the mid to high 70’s. The ferment is complete and there has been no activity for over a week and a half. Will the higher temps cause me any grief over the next couple weeks until I can keg it?
With fermentation over most of your worries are to…Having said that the coller you can store your beer the longer it will keep. At those temps if it was me maybe get it in some water , some thing you can change out here and there till your ready to bottle… :cheers:
I regularly store beers in my house after fermentation is done. House temp in the summer is 78.
I’ve seen that temp control is most important in the first 3-5 days of active fermentation. Once it seems to slow or finish up, you can allow the temp to raise to encourage the yeast to finish and clean up.
I am in same boat as OP. Just had a bottle bomb on my Founders All Day IPA clone. I was not happy. Knew what happened as soon as I opened the door by the smell.
I just tapped a keg of ipa i brewed. Controlled fermentation until i primed. I primed in the keg and the temp in my house was close to 80. The beer unfortunately had a clove flavor similar to a belgian. I believe the flavor arose during priming.
That is highly unlikely especially if the fermentation temp was controlled for the first three days. Perhaps the beer wasn’t entirely finished before you subjected it to warm temps.
No, it spent 2 weeks in primary and almost a month in secondary. Wonder what caused the off flavor?
To the OP, try find another keg, then, once you are set to rack out of the fermenter, put in the keg, use your gas to seat the top. Now while its sitting in yer cellar, leave it on its side and roll it around to stir up the yeast . You can try it in a couple of weeks to see how the natural kruesening is going…. This is like how it was done many years ago….CAMFRA if you will…. Sneezles61 :cheers:
I think I will be bottling this weekend and then the brew can go in the fridge which will now be at fementation temp since I am brewing on Sunday. I have bargained to get the spare fridge back for the remainder of the summer. I think it will soon be time to get myself a dedicated chest freezer for my brewing use.
This has nothing to do with too warm of temps. It wasn’t done fermenting, you added too much priming sugar, or it wasn’t mixed properly. The yeast will only consume the amount of sugar provided.
This has nothing to do with too warm of temps. It wasn’t done fermenting, you added too much priming sugar, or it wasn’t mixed properly. The yeast will only consume the amount of sugar provided.[/quote]
3 weeks in primary, 4.5 ozs of sugar provided by Austin Home Supply, mixed into bottling bucket. Exactly where could I have gone wrong? I have tried storing beer in my garage before. It got warm for a couple days and had 3 bombs. Now I put my beer in the basement to carb up at 70 degrees. Could have been a bad bottle I guess.
But, here’s the kicker. …it was fully carbed at 7 days. Had a few last night and they were over-carbed now.
Hard to tell. Maybe you didn’t have a full 5 gallons. Maybe it wasn’t mixed enough. I would suggest carefully stirring every 6 beers or so while bottling.
This has nothing to do with too warm of temps. It wasn’t done fermenting, you added too much priming sugar, or it wasn’t mixed properly. The yeast will only consume the amount of sugar provided.[/quote]
3 weeks in primary, 4.5 ozs of sugar provided by Austin Home Supply, mixed into bottling bucket. Exactly where could I have gone wrong? I have tried storing beer in my garage before. It got warm for a couple days and had 3 bombs. Now I put my beer in the basement to carb up at 70 degrees. Could have been a bad bottle I guess.
But, here’s the kicker. …it was fully carbed at 7 days. Had a few last night and they were over-carbed now.[/quote]
NB always gives a 5 oz pack of priming sugar, I’m sure Austin homebrew is the same…always 4.5, It’s just a default package size. Sometimes that an be too much sugar for the style. It’s always best to use a priming calculator like the one on out host’s site. That being said, if you have inconsistent carbonation, it’s either a mixing issue, or a lesser than 5 gl total in the bottling bucket. Try stirring every 10-15 bottles or so.
I always go over 5 gallons in the bottling bucket. And on 11 or 12 kits from Austin, every one of them shipped 4.5 ozs of sugar, not 5 like NB or Midwest.
I could try stirring it up I guess. Typically dump the sugar water into bucket, then siphon into bucket, then bottle.
This is likely your issue. Transferring onto the priming solution is a great way to start the mixing process but you’ll want to gently stir to ensure it is mixed. In addition give it a little stir while bottling.
Just went to cellar to fill up my cooler and another Founders bombed on me. Been in bottle for 3-4 weeks now.
4.5 oz of priming sugar sounds like a lot. Not sure on the rest of your math though, so it could be right.
As mentioned, either you used too much priming sugar or it wasn’t finished fermenting. If sanitation was on point, then I highly doubt an infection. Did you take any hydrometer readings? I am leaning towards thinking it may not have been done.
If you have a way to chill the rest of the bottles, I’d do that, as that might help prevent future bombs.
I don’t believe it…another Founders bombed on me. Moved the rest to my mechanical room Where the geothermal unit is. But the question remains…do I need to move the other 20 cases too? Founders is the only one doing it. It’s about 80 degrees and very humid in the cellar.
