Date: 1989-10-17 21:05:00 GMT
A few weeks ago I reported on a Steam Beer that seemed to resume fermenting
after it was taken out of the fridge. I got replies that said it was probably
just disolved CO2 escaping and I should bottle it. Well, I waited a while
before bottling, but it turned out good anyway (or in spite of me). A recent
batch reacted the same although it was never put in the fridge. On this batch,
I used a syringe to remove some beer and use the hydrometer on. The readings
were thefor three days, so I bottled, but I do have some questions. The
airlock was releasing a bubble every minute or so for 5 days before I took
my first reading. This rate continued until I bottled it. Could this be
CO2 escaping ? It seems like an awful lot to me. With all this CO2 escaping,
isn't there a danger of exploding bottles? The real question is what determines
bottling time: a stable FG or lack of bubbles ? I know the answer will be
a stable FG, but what about that CO2 ? I'm not concerned about my batches
since I have 200 Grolsch bottles. The rubber gaskets allow excess pressure
to leak out.
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