My first Beer

[Mu]

Well the mead is in the wardrobe aging for a little wile, so I decided to try a Beer. I got a brewiser pre-done one. Made a half batch at 11 L. It’s been in the bottle a week now, and since it’s my first batch I wanted a taste <I had one bottle that was left out of the box after I packed them away so I figured id use it as a taster.> had a taste at a week expecting it to taste, well not good. But to my surprise it’s quite drinkable, it will be better after 2 or three weeks in the bottle of cause, but you know the erg got to me. So I have bottled my first successful beer, yay. Here’s the stats.

OG= 1.050
FG=1.023
That makes it about 3.5%

The temperature was about 17C for the fermentation so it lasted 8 days. Then I bottled. It was bottled a little sweet at 1.023, normal been about 1.006 hence the lower alcohol content, but I like sweeter beers apposed to real bitter. The fermentation had stopped the SG had been the same for two days. Then into the bottle with 1 tea spoon sugar for the 730ml bottles (just under 1 table spoon really). They have got a good co2 level, and there out in a cool place now to age for the next few weeks.

Mu.

 

[HomeBrew]

There are some risks with bottling your beer before fermentation is complete. The amount of sugar that you added per bottle is the normal dose to insure typical carbonation/ bottle. However, this is assuming that you are adding the dose to a batch that has fermented to completion. In your case, you still seem to have residual sugars present in addition to the 1 tsp./ bottle. The result can be bottle bombs, or an overly-carbonated brew. Of course, this would not apply if your batch had residual sugars due to the alcohol content being higher than the tolerance of your yeast. Or, if you stopped your fermentation artificially by refrigeration or chemical addition. In these cases, carbonation would not be achieved unless you added a higher alcohol tolerant yeast or repitched fresh yeast at bottling.

It is a bit confusing that your batch still had residual sweetness and the SG was unchanged but the bottling dose of sugar still led to additional fermentation (i.e. carbonation). Did this batch contain unfermentable sugars (sucrose, etc.)?

Peace.

 

[Mu]

There in plastic, no bottle bombs here. And two sugars arte dextrose and maltodextrin, and I let the fermentation go for the time they advised, they have been in the bottles for over a week now, and the plastic can still be pushed in, but it’s firm, so I don’t think they are overly carbonated. I think the combination of the % and the temperature stopped the yeast, the head in the primary died right down, and I tested the SG for three days to make sure the fermentation had stopped. It’s warming up here now (Spring) so ill try a batch in the warmer months and see if it ferments better.

Mu.

 

[briankettering]

I have the same concerns about in-bottle fermentation that HomeBrew has. It is good to know the bottles are plastic so you don't have the possibility of bottle-bombs.

Your beer might suffer from over-carbonation if you let the bottles age too long. The yeast in the bottles are going to continue to eat as many sugars available to them as long as they can.

Brian K