Quick question...How much does it cost to make one gallon(or roughly 10 bottles of beer)? Not counting the bottles or the tools used to brew...Just the yeast/hops/sugar/etc.
I just bottled my beer. How high would the risk of a bottle bomb be if the bottle is overfilled? On several of the bottles I filled to within an inch of the top. 700mL bottles with 6grams of sugar.
Would I be advised to pull the cap off and pour some out?
Also, some of the beer splashed slightly in the bottles due to a dodgy bottler. How likely is oxidation?
Sorry for the delayed comment. I'm sure by now you know if everything is ok. Overfilling is never an issue with bottle bombs. The amount of sugar you use is what causes carbonation. I'm sure you're fine with everything and I bet you don't experience any oxidation.
Its far better to rack into a bottling bucket and add a pre-desolved simple syrup made with DME or corn sugar, telling people to use table sugar is bad advice brother.
Profesionally produced micro-brew is served from a bright tank, all a bright tank is is a secondary or bottling vessal. You'll get far less sediment if you rack off your yeast cake into a bottling bucket. And far better flavor if you don't use table sugar.
Everyone has their own opinion, but 1 tsp of table sugar is not going to add ANY kind of flavor to your beer. It's 100% fermentable. Just ask Ommegang brewery. They use tons of table sugar in there saisons.
@benshomebrew - Ommegang is making a belgian, belgians use candy sugar too, and specific strains of yeast, but that doesn't mean that ALL beers can or should use those. Here you are giving general advice to the novice homebrewer, and the advice to use table sugar is, if not "bad" advice at least poor. Individual priming was the norm 20 or 30 years ago, but it gives you inconsistent results.
Today, batch priming is the generally preferred method, and your viewers should know the difference.
Hi Ben,
Quick question...How much does it cost to make one gallon(or roughly 10 bottles of beer)? Not counting the bottles or the tools used to brew...Just the yeast/hops/sugar/etc.
Thanks.
xxbulaxx 1 year ago
@xxbulaxx
$15
benshomebrew 1 year ago
Ben.
I just bottled my beer. How high would the risk of a bottle bomb be if the bottle is overfilled? On several of the bottles I filled to within an inch of the top. 700mL bottles with 6grams of sugar.
Would I be advised to pull the cap off and pour some out?
Also, some of the beer splashed slightly in the bottles due to a dodgy bottler. How likely is oxidation?
aaronomg 1 year ago
@aaronomg
You'll be fine in both regards. Let them carbonate, chill them down and enjoy!
benshomebrew 1 year ago
@aaronomg
Sorry for the delayed comment. I'm sure by now you know if everything is ok. Overfilling is never an issue with bottle bombs. The amount of sugar you use is what causes carbonation. I'm sure you're fine with everything and I bet you don't experience any oxidation.
benshomebrew 1 year ago
Old school papazian style bottling!
Its far better to rack into a bottling bucket and add a pre-desolved simple syrup made with DME or corn sugar, telling people to use table sugar is bad advice brother.
Profesionally produced micro-brew is served from a bright tank, all a bright tank is is a secondary or bottling vessal. You'll get far less sediment if you rack off your yeast cake into a bottling bucket. And far better flavor if you don't use table sugar.
OPE08 1 year ago
@OPE08
Everyone has their own opinion, but 1 tsp of table sugar is not going to add ANY kind of flavor to your beer. It's 100% fermentable. Just ask Ommegang brewery. They use tons of table sugar in there saisons.
benshomebrew 1 year ago
@benshomebrew - Ommegang is making a belgian, belgians use candy sugar too, and specific strains of yeast, but that doesn't mean that ALL beers can or should use those. Here you are giving general advice to the novice homebrewer, and the advice to use table sugar is, if not "bad" advice at least poor. Individual priming was the norm 20 or 30 years ago, but it gives you inconsistent results.
Today, batch priming is the generally preferred method, and your viewers should know the difference.
OPE08 1 year ago
No. At least not vigorously. I'd turn them upside down to get the sugar into suspension, but the sugar will dissolve and turn into co2 for you.
benshomebrew 2 years ago
is it best to shake the bottle after you cap to allow flow for carbonation?
zodiak3000 2 years ago