Kearnage Posted December 11, 2010 Share Posted December 11, 2010 I've just bottled a Pale Ale (made to the recipe with 500 g light dry malt, 250 g dex and re-cultured Cooper's yeast). Two weeks in the fermenter, FG 1010. Didn't smell or taste offensive out of the fermenter, but there were a few spots of mould on the fermenter and fridge wall due to a water spill. When I added the carbonation drops, the bottles (PET) decided to celebrate, and foam poured out. I minimised it by adding one drop at a time and that stopped the overflow, but it was still pretty fizzy. I've not experienced that before, is it common? My main concern is that I was planning to re-use the yeast for my next batch. Is the likelihood of infection such that I should just go the kit yeast? Cheers Dan Link to comment Share on other sites More sharing options...
The Brew Master Posted December 11, 2010 Share Posted December 11, 2010 Dan, Have you tried adding the carbonation drops to an empty bottle, then fill with beer.[innocent] It works for me. Cheers, Peter Link to comment Share on other sites More sharing options...
Kearnage Posted December 11, 2010 Author Share Posted December 11, 2010 Yep, that's got me good! Cheers Dan Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 12, 2010 Share Posted December 12, 2010 Yeah you have to put the carb drops in first Dan. You say it hasn't happened before - Is this the first time you've put the carb drops in last [biggrin] I wouldn't be overly worried about the mould on the FV anf fridge. If it tastes and smells ok it should be ok. If you have any doubts toss the yeast and use the kit yeast or culture up some more. Better safe than sorry [rightful] Link to comment Share on other sites More sharing options...
Kearnage Posted December 12, 2010 Author Share Posted December 12, 2010 Ummm.. I've always put the drops in last and not had this happen before. Oops....will do in right order next time [unsure] Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 12, 2010 Share Posted December 12, 2010 If we all start doing things in the wrong order anarchy will reign supreme...[bandit] Link to comment Share on other sites More sharing options...
Kearnage Posted December 12, 2010 Author Share Posted December 12, 2010 If only we could drink the beer, then brew it later.[devil] Link to comment Share on other sites More sharing options...
PB2 Posted December 12, 2010 Share Posted December 12, 2010 Dan, foaming indicates higher than usual CO2 is present in solution. Causes - fermentation has finished (although 1010 sounds like FG in this case), the brew may be colder than usual and/or the yeast may not have sedimented as well as previous brews. Coopers commercial ale yeast is more likely to hang around in suspension. If I'm using carbo drops, I like to drop them in just before screwing the cap on - that way I never miss a bottle. [sideways] Link to comment Share on other sites More sharing options...
Kearnage Posted December 12, 2010 Author Share Posted December 12, 2010 Thanks PB2, I feel better now. I carb drop last for the same reason, my counting is lousy [pinched] The beer looks nice and clear, but all the SG samples were very fizzy. I'll go ahead with re-using the yeast and hope for the best! Cheers Dan Link to comment Share on other sites More sharing options...
AnthonyR1525228508 Posted December 13, 2010 Share Posted December 13, 2010 As an experiment for one brew I primed half the bottles with white sugar only, and the other half with pure dextrose. The dex bottles all foamed over. Taste-wise I can't tell much difference, but both are improving week by week. Link to comment Share on other sites More sharing options...
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