Priming Sugar staring fermentation again

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

Moderator: slothrob

Priming Sugar staring fermentation again

Postby Asalomon » Wed Aug 12, 2009 2:15 am

I just added priming sugar to bottle a saison, and as soon as I did, it began fermenting again. FG was 1011. Should I wait another few days and try again, or try to bottle now? Will waiting affect the beer at all?
Asalomon
 
Posts: 3
Joined: Mon Aug 10, 2009 1:48 am

RE:Priming sugar

Postby Legman » Wed Aug 12, 2009 5:23 am

Ok, first back up and explain you process up to the point where you added the priming sugar. More info is needed to understand what's going on.

I've never seen fermentation start back up as soon as you add priming sugar.
If you haven't bottled it now, I'd just wait and start over or you may not get the proper carbonation. I don't believe this will effect beer negatively, other than the gravity will be slightly higher than before, but not by much.
User avatar
Legman
Strong Ale
Strong Ale
 
Posts: 349
Joined: Sat Dec 08, 2007 9:02 pm
Location: North Carolina

Postby Asalomon » Wed Aug 12, 2009 4:27 pm

OK,
Saison brewed about 4 weeks ago. Fermentation stalled around 1022. pitched second starter about 7 days ago. fermentation appeared to have stopped. FG at 1011. boiled 2 cups water 15 min, added slightly under 3/4 cup corn sugar, boiled 10 min. cooled sugar mixture. added sugar mixture straight to carboy for bottling.
Within minutes, strong fermentation and some foaming began.

As of now, I'm waiting at least a few days before testing gravity and retrying to bottle.

Next time, I assume a bottling bucket may be a better option. Otherwise, besides visual cues are there any ways to know if the yeast are truly chilled out and ready to bottle? (other than checking gravity every day)
Asalomon
 
Posts: 3
Joined: Mon Aug 10, 2009 1:48 am

Postby Suthrncomfrt1884 » Wed Aug 12, 2009 7:23 pm

You said it...checking the gravity. Just looking at a beer with never tell you for sure. This is very suprising. I've never seen a beer take off within minutes of adding sugar. I can't remember what it's called off hand, but I think there's something you can add to your beer to make sure the yeast is dead. Only do this if you keg though.
Primary - Belgian Dubbel, Belgian IPA
Secondary - Cherry Lambic
Bottled - Bourbon Barrel Coffee Porter, Double Chocolate Raspberry Stout, Imperial Nut Brown, Apfelwein, American Amber Ale w/Homegrown Hops, Breakfast Stout
Kegged - Bass Clone, ESB
User avatar
Suthrncomfrt1884
Double IPA
Double IPA
 
Posts: 223
Joined: Sun Oct 26, 2008 12:39 am
Location: Rockford, Illinois

Postby Legman » Wed Aug 12, 2009 8:06 pm

Hmmm, that is strange. I don't ever remember seeing anything like that when I was bottling.

Why did you add the corn sugar directly to the carboy? Was there still yeast and trub sediment in there?
User avatar
Legman
Strong Ale
Strong Ale
 
Posts: 349
Joined: Sat Dec 08, 2007 9:02 pm
Location: North Carolina


Return to Brewing Problems, Emergencies, Help!

Who is online

Users browsing this forum: Bing [Bot] and 1 guest