Fruited sour, worried about bottle bombs

Discussion in 'Homebrewing' started by thebriansmaude, Aug 11, 2020.

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  1. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    I guess my main problem here isn't that I've got a possibly diastaticus saison strain in the bottle, its that I had a mysterious 3 SG points more than I expected when it was going into the bottle.

    I guess my question for you veteran brewers really is this:

    Everyone says that the only way to know if your beer is done fermenting is to check with a hydrometer. OK. But really, a simple sugar refermentation at 85 degrees where CO2 evolved for 5 or 6 days, and then ceased, it's done right ?? Right?? (all extra fermentation from diastaticus down the road excluded)

    I have fallen out of the habit of checking with a hydrometer lately because 90% of my beers get closed transferred to kegs without a hydrometer sample. Either way LESSON LEARNED

    I promise I will report back on the carbonation of this beer

    Cheers!
     
    #21 thebriansmaude, Aug 12, 2020
  2. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    Make sure you warn your friends about potential bottle bombs.
     
    #22 wspscott, Aug 13, 2020
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  3. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    For sure. I won't be giving any out until I know where they are at carb wise.
     
    #23 thebriansmaude, Aug 13, 2020
  4. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    If over-carbonation occurs too quickly you can try 'burping' each bottle and replace the caps. It's likely that more carbing will occur to finish the process if you're only a few days into it, but there's no guarantee.
     
    #24 PapaGoose03, Aug 13, 2020
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  5. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    Just a good etiquette update here:

    on day 9 I chilled a bottle and tried it. The carb actually seemed good - substantial hiss upon opening, but no foaming up. I think I’ll wait until two weeks conditioning and then chill as much as I can while my keezer still has space.

    the saison yeast is probably still breaking down the fruit so I’m going to stay cautious.

    thanks all for your input! It’s easy to get worked up when a batch you spent hours and hours foraging and brewing could be ruined.

    cheers !
     
    #25 thebriansmaude, Aug 21, 2020
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  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Please provide a report then. If the beer is at the target CO2 level then you are probably 'free and clear'.

    Up to you if you see the need to refrigerate at that point in time. I personally prefer for my Saisons to continue to mature at cellar temperature. Below is something I recently posted in a thread in the Beer Talk forum:

    "I annually brew a batch of Saison (only beer style I brew in the summer since the yeast strains I use 'like' the heat). My consistent 'results' are:
    • Once bottle conditioning is complete: beer is good (tasty)
    • 3 months in the bottle: beer is very good
    • 6 months in the bottle: beer is very good - excellent
    • About the 10 month mark I notice some staleness occurring but still a tasty beer
    I should caveat that I store my homebrewed beers at cellar temperatures in my basement."

    Cheers!
     
    #26 JackHorzempa, Aug 21, 2020
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  7. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I tend to spend a fair amount of time foraging wild blackberries and wineberries each summer, and usually eat more while I'm doing it than what I bring home (use them in cobblers I freeze for the winter along with bought peaches), so I know how you feel.
     
    #27 MrOH, Aug 21, 2020
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  8. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    This may not apply so much to this beer, it’s kettle soured and heavily fruited, so will probably have a sweet spot a earlier on.

    I’ll post at the two week mark !
     
    #28 thebriansmaude, Aug 21, 2020
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