So this is plain wierd (bottling)

[BenB]

So just under a week ago I bottled AG#3. Mostly in bottles but a couple of mini-kegs. It was the first time I did it properly with dissolved sugar rather than using priming tabs. I boiled up the water and sugar and poured it into the bottling bucket prior to syphoning in the beer and then bottling. All went well.

Today I went to my brew shed to get some beers out of the fermentation chamber which I also use a beer storage central. When I went into the shed I knew all was not well- smelt like a pub! When I lifted the lid all was not well. Approximately a pint sat in the bottom of the fermentation chamber.

Now the really confusing thing is it's not entirely obvious where it's come from. None of the bottles had evidence of spillage (such as dried beer down the side), the mini-keg tops weren't full of beer (which they would be if the top bung had gone) and there was no obvious leaks from the taps. The only clue was one bottle which was only a quarter empty and I am certain it wasn't when I put it in the chamber (no point really bottling 1/4 a pint of beer!). So I'm thinking that that bottle let out it's beer.

I've had the bottle up against a torch and cannot see any cracks. After my past problems with wild yeasts I did sterilise the bottles in the oven before use so I suppose there could be a non-visable crack. Wierd thing is when I let off the crown cap it was still nicely fizzy!

So I'm thinking- do crown caps ever seal badly? A slight leak on the crown cap could have let out the 2ndry fermenting beer and then gummed up leading to a build up of pressure. Just in case I'm going to dump that bottle- if it does have a crack it could give way big time at some point. The contents tasted quite nice Wasn't Theakston's OP which is what it was supposed to be more. Fruitier than OP and lighter....

Anyway, damned if I know. I was expecting a load of broken glass and bottle bottom action when I opened up the chamber....

Could it be that that bottle had a particularly high level of sugar which caused an issue or does syphoning the beer onto the priming sugar suffice in terms of mixing everything up?

Very strange! Good thing I don't keep any grains in the chamber- the beer had acquired a nice grey mould on it- whatever spilled must have done so a few days back. If I had grains in there I'd be dumping them!

[daddies-beer-factory]

I lost a whole batch of beer in bottles once when the sugar i stirred into the bottling bucket was unevenly distributed (admittedly i didnt make a syrup - just used dry cane sugar) half were flat, the other half were volcanos !

but I now always prime each bottle individually (although most goes into corny keg these days) , as a whole days work can go down the drain for the sake of a few minutes more work priming the bottles.

[BenB]

Really? That sounds a right faff. I thought I was making life easier batch priming. If I have to individually prime the bottles it's easier (if less adjustable) using priming drops! What a pain

[daddies-beer-factory]

I am sure that most people who make a sugar syrup and mix into the bottling bucket dont have many problems.......

but to some of us the sugar doesn't mix properly. after kegging i only have about 20 bottles to do, so it takes me no time at all & I individually prime and get peace of mind that the correct amount of sugar is in each bottle.

[DeadFall]

If you don't bottle too early the yeast cake is usually fairly compact and gently stirring after adding the sugar solution won't disturb it and will even out the distribution. I also pour it slowly over a larger area as possible.

[rpt]

I always stir as I syphon the beer onto the sugar solution in my bottling bucket. I didn't used to and I had a stout fountain that made a right mess of the kitchen. Most of the bottles were flat because most of the sugar was in this one bottle. Since stirring I've had no problems.

[BenB]

Okay, thanks, looks like I might have fairly flat kegs then as I filled those first Oh well. I suppose I could always pop the bung off them and stick some more sugar in!!!! You live and learn. Might have to get a metal paddle to stir as I can heat that in the oven first to sterilise it. After my previous problems with contaminated brews I'm a bit wary of sanitising something as big as a brewing spoon with starsan from a spraybottle. I love starsan and it might well not have been that which caused the problem but something did! A metal stir paddle and a 200 degrees oven should do the trick!