Hi, I'm currently bottling a Cascade Chocolate Mahogany Porter and I'm getting a lot of frothing up when I drop the sugar drops in (1 in a stubby, 2 in a long neck). I've never seen this happen before. I set it fermenting on the 17th and I'm bottling on the 26th, the gravity was 1.008 yesterday and today.
Like I said, I've never seen this happen before, but has anybody else? Is this 'normal'?
Richy
Well... 10 days seems just a tad short ... it is either continuing to ferment or it has a lot of CO2 dissolved in it, which is coming out of solution when you add the sugar...
Since it was 1.008, it is most likely done and you probably just caught it with a lot of CO2 in solution. Just watch your bottles closely for a while (open one every few days) and see if there is too much CO2 building up. If they stabilize in a couple weeks, you'll be OK. If they get too much pressure building up you can pop all the caps to release some pressure and re-cap.
(If the fermenter was in a colder area the beer will hold more dissolved CO2 - and if it is warmer where you bottle, the extra will want to come out of solution.)
Derric
I have never tried this, but what if most of the priming sugar has been devoured and there is not enough left to rebuild lost carbonation? Is this a potential for a somewhat flat brew? Most likely not since you sound as though you have done this before but it just makes me concerned there is a possibility for bad results.
I was getting a serious frothing up and overflowing from the bottle within seconds of adding the sugar. When I added the sugar drop first and then filled the bottle, there weren't any problems. Weird, as I've done it the other way around too for years with no problems.
Cheers,
Richy
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