F2 Yeast Carbonating

Discussion in 'Grain, Hops, Yeast & Water' started by Braindead, Jul 24, 2018.

Help Support The Homebrew Forum UK by donating:

  1. Jul 24, 2018 #1

    Braindead

    Braindead

    Braindead

    Landlord.

    Joined:
    Jul 18, 2016
    Messages:
    675
    Likes Received:
    170
    Location:
    NULL
    Question for you guys.
    I carbed my imperial stout bottles last week using the Safale F2 bottling yeast. I may have added a touch too much sugar. Heres my question, the bottles are actually carbed to perfection after less than a week. My worry is if leave them will they become overcarbed and turn into bottle bombs. So would it be wise just put them all in the fridge for 24 hrs to crash and drop the yeast out to hopefully stop it carbing more.
     
  2. Jul 24, 2018 #2

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    14,509
    Likes Received:
    5,283
    Location:
    Royal Hamlet of Peckham. London.
    Did you just keep the bottles at room temp when carbing? As I have nowhere to store my bottles other than my living room my bottles normally carb up in about 3 days. In this heat their going to carb up pretty quite if stored at room temp
     
  3. Jul 24, 2018 #3

    Braindead

    Braindead

    Braindead

    Landlord.

    Joined:
    Jul 18, 2016
    Messages:
    675
    Likes Received:
    170
    Location:
    NULL
    Yeah just at room temp and in this temp.
    So would you whack in the fridge now to stop them going further
     
  4. Jul 24, 2018 #4

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    14,509
    Likes Received:
    5,283
    Location:
    Royal Hamlet of Peckham. London.
    Tbh, its probably already done carbing. Once the yeast has munched through priming sugar it wont carb any more. But you can put them in the fridge just to make sure
     
    Braindead likes this.
  5. May 15, 2019 #5

    BeerCat

    BeerCat

    BeerCat

    Landlord.

    Joined:
    May 6, 2015
    Messages:
    4,322
    Likes Received:
    1,181
    Location:
    East and West Grimblestbottom under the rye
    How was the yeast? Did you use it again?
     
  6. May 15, 2019 #6

    Braindead

    Braindead

    Braindead

    Landlord.

    Joined:
    Jul 18, 2016
    Messages:
    675
    Likes Received:
    170
    Location:
    NULL
    Never used it again as I Carb with CO2 now.
    But if I ever was natural priming with sugar again in a brew that had been ageing and nothing left in suspension I'd definitely use it
    There was a few giddy gushes, I'd say it slightly over carbed so reduce the sugar
     
  7. May 15, 2019 #7

    BeerCat

    BeerCat

    BeerCat

    Landlord.

    Joined:
    May 6, 2015
    Messages:
    4,322
    Likes Received:
    1,181
    Location:
    East and West Grimblestbottom under the rye
    How did you use it? I was thinking of batch priming with rehydrated yeast stirred in. How do your beers stand up to long term bottle conditioning from the keg?
     
  8. May 15, 2019 #8

    Braindead

    Braindead

    Braindead

    Landlord.

    Joined:
    Jul 18, 2016
    Messages:
    675
    Likes Received:
    170
    Location:
    NULL
    Yeah I batch primed it.
    I've never had a bottle long enough from the keg
    All my beers from last year were sugar primed
    The odd bottles I do now from keg for comps I feel lose slight carbobation

    I have a Blichmann bottling gun but still thi k it loses a bit
     
    BeerCat likes this.
  9. May 15, 2019 #9

    Braindead

    Braindead

    Braindead

    Landlord.

    Joined:
    Jul 18, 2016
    Messages:
    675
    Likes Received:
    170
    Location:
    NULL
    I just pretty much keg everything now and hook it up to my bar

    Bloody pumps died on my chiller though
     
  10. May 15, 2019 #10

    BeerCat

    BeerCat

    BeerCat

    Landlord.

    Joined:
    May 6, 2015
    Messages:
    4,322
    Likes Received:
    1,181
    Location:
    East and West Grimblestbottom under the rye
    Thanks for the info. I don't bottle much anymore either unless from the keg but it's all drunk fast. I like to keep a fee bottles of each strong beer I make and was worried about staling if kept for years.
     

Share This Page