Any Beer Brewers Out There???

bdhutier

bdhutier

Member
I'd set aside a few cups of the second batch before bottling, and top of batch2 with boiled-and-cooled water. Once you're done bottling the second batch, mix all the first batch in the bucket with what you've set aside (including 2nd batch sediment), and re-bottle. The re-bottling beer should settle by the time you're done re-sanitizing the bottles.
That should kick-start the bottle conditioning, if it hasn't resumed. Either way, how does it taste?
 
juice_1080

juice_1080

Member
tastes like an uncarbonated beer that has the remnants of what should have turned to carbonation. Nice and thick and dark and bitter like a dark ale should beT^
 
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dragonzim

Active Member
Originally Posted by juice_1080
http:///forum/post/2526640
tastes like an uncarbonated beer that has the remnants of what should have turned to carbonation. Nice and thick and dark and bitter like a dark ale should beT^
You might be able to save it still. There is a good chance that some of the yeast survived being put in the fridge. I would empty all the bottles into a sterilized brewing bucket, let it come to room temperature and give it another shot of bottling sugar. Then rebottle it and let it sit at room temp for about 2 weeks
 
reefraff

reefraff

Active Member
I am trying to remember my brewology 101 here but refrigeration might not even kill the yeast, just render it dormant. I am almost positive I used to see the liquide yeast that was refrigerated? Maybe wrong here but give the beer a while at room temp and and pop one open to see if it has pressurized. Maybe you get lucky.
 
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dragonzim

Active Member
Originally Posted by reefraff
http:///forum/post/2526805
I am trying to remember my brewology 101 here but refrigeration might not even kill the yeast, just render it dormant. I am almost positive I used to see the liquide yeast that was refrigerated? Maybe wrong here but give the beer a while at room temp and and pop one open to see if it has pressurized. Maybe you get lucky.
Depending on the type of beer you want to make you can use a liquid yeast that does need to be refrigerated. I just made a Belgian White Ale a few months ago that I used liquid yeast on. Came out DELICIOUS!
 
reefraff

reefraff

Active Member
Thats what I thought. Maybe the dry yeast isn't dead. Could always uncap one and put a balloon over the opening. If the balloon starts to inflate the yeast is yeasting
 
bdhutier

bdhutier

Member
I doubt it's dead, probably just dormant. If it is dead for some reason, the 'ole yeast transfer trick should get it going again. He shouldn't need to add extra priming sugar, though. Since the bottle conditioning didn't really take off, the original primer is still there.
 
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dragonzim

Active Member
Originally Posted by bdhutier
http:///forum/post/2526903
I doubt it's dead, probably just dormant. If it is dead for some reason, the 'ole yeast transfer trick should get it going again. He shouldn't need to add extra priming sugar, though. Since the bottle conditioning didn't really take off, the original primer is still there.
Good point..
A lot will depend on the type of yeast that was used originally. Lager yeasts need the cold to ferment, and liquid yeasts are kept refrigerated, but if was a packaged, dried yeast, it may not be able to handle the cold.
 
juice_1080

juice_1080

Member
Dried package of yeast. It has been sitting next to the fridge for almost a week now. Now I want to pop one out of curiousity........just did it has considerably more carb to it but still not much compared to a normal beer. It tastes better too. This is hopefully a good sign that I will have some beers in a week or 2.
 
kerriann

kerriann

Member
well?? how you makin out?? i'm ready to be a test subject and determine how dark beers compare to light beers
 
juice_1080

juice_1080

Member
They taste 350% percent better. They actually have a flavor to them. I find it hard to even taste much more than water in a light beer. I would have to say my all time favorite beers are Oscar's Chocolate Oatmeal Stout, New Glarus' Coffee Stout (same company that makes Spotted Cow if you've heard of it) and Big Sky's Moose Drool....I would highly suggest trying one of those if you wanted a go at a dark beer. I am currently in the search for a similiar recipe or even something darker.
 
juice_1080

juice_1080

Member
I just tried my first one today and it is amazing. It has medium-little carbonation to it(which I think is perfect for a dark) and an awesome flavor. I love it.
It definately has a high alcohol content to it though. I forgot to test it so I don't know how much but I am willing to be it is at least 10%. It doesn't taste like it though, it just feels like it.
 
trainfever

trainfever

Active Member
Just remember the 1-2-3 rule. 1 week in the primary, 2 weeks in the secondary and 3 weeks in the bottle. Get yourself a hydrometer, that is the only way to know for sure if your beer has finished fermenting. Many a brewer has bottled his beer to soon, only to have the bottles explode from too much carbonation.
 
trainfever

trainfever

Active Member
Originally Posted by KerriAnn
http:///forum/post/2474629
you should probably start with a strawberry wheat beer and send it my way so i can taste test it for you :) or an sort of a wheat beer... :)
Too bad you dont live in Philly, I make an awsome Bavarian White, which is a wheat beer. I also make a Raspberry wheat.
 
juice_1080

juice_1080

Member
Originally Posted by trainfever
http:///forum/post/2549344
Just remember the 1-2-3 rule. 1 week in the primary, 2 weeks in the secondary and 3 weeks in the bottle. Get yourself a hydrometer, that is the only way to know for sure if your beer has finished fermenting. Many a brewer has bottled his beer to soon, only to have the bottles explode from too much carbonation.
Well this second batch is running 1-3-3, its still on its first week of bottling but I still have the first batch left so I am not so anxious to try it especially since this first batch turned out so great. I already have a hydrometer but I didn't realize I needed to use it before and after until last week when I finally looked at it which was too late by then.
I think I am going to mostly focus on Dark Ales, Stouts, and Dopplebocks since that is what I mostly like to drink when I actually want to enjoy my beer. Although Barvarian's are one of the only wheat beers I actually enjoy anymore.
It's sad, I just bottled my second batch this week and I already contemplating upgrading to kegging beer. All I need is another expense in college.
 
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