14 replies to this topic

[DuncanDad]

I just finished transferring to kegs my IPA. I did a gravity reading and the beer was carbonated.This was coming out of a week in secondary.I've never seen this before. The sample tasted great. Other than the unexpected foaming going into the keg and waiting for the sample to de-gas, the batch is fine.Anyone else get this?

[DrunkenPanther]

This happens to me a lot....but I secondary in cornies and purge it with some CO2 (just serving pressure, not forcing). After a week or 2, mine is on its way to being carbed, but still clears (I always use gelatin too though). I've never had any problems.What type of container you secondary in? Any chance it was not done in primary?

[BFB]

I guess that I could saythat I've had "lightly" carbonated beer out of secondary.

[ScottS]

I get this pretty commonly with mead, even after months of aging. I find that if you want it to be completely still, it's either got to sit for a really long time, or you've got to go out of your way to degas it.

[DuncanDad]

Ahhh, we may be onto something here.I used gelatin to clear this batch because I forgot the irish moss during brewing.I was using a glass carboy for secondary. I was within 5 points of of target FG when I transferred from primary. I knew it had a bit to go but nothing like what happened today.I've just never seen a sample, at room temp, out of secondary with a .75 inch head on it and a constant stream of carbonation coming from the sample.

[NWPines]

I was within 5 points of of target FG when I transferred from primary. I knew it had a bit to go but nothing like what happened today.

Just out of curiosity, why did you transfer from primary before FG was reached?

[DuncanDad]

I go by the 2-1 rule for IPA2 weeks in primary1 week in secondary-check gravity. If on, keg. If not, let go for another week.5 points is not that far off. Moving after 2 weeks "wakes up" the yeast and gets it to finish on out.I like my IPAs on the really "Green" side, (lots of hop bitterness).

[rockon]

I've had slight carbonation coming out of primary or secondary. Never anything close to what a fully carbed beer would have, though.

[CaptRon]

I've had slight carbonation coming out of primary or secondary. Never anything close to what a fully carbed beer would have, though.

Same here, I just bottled my RIS last night and noticed that it was very slightly carbed. I wondered what this was doing to my gravity reading with my hydrometer though. Could my FG actually be a little lower, as in was the bubbles causing it to float a little more giving me false readings?To get back on track with the topic, yeah, .75 inches of head is pretty wild coming out of secondary. I've had mine foam up pretty good in in my tube for the gravity check when transferring from primary to secondary, but nothing like that from secondary.And finally, No - your beer is NOT ruined.

[DuncanDad]

Oh, I know the beer is fine-mighty fine in fact. No worries here, just thought it was a bit strange to have that much gas in the beer.It's on tap and I'm going to hit it in a bit.

[3rd party JKor]

what was the temp of the beer?Even at 0 psig, the CO2 solubility is pretty high. For example, at 40*F and 0 psig, the beer will hold ~1.38 volumes of CO2. If you had it cold, agitated it during the transfer and you were moving it to a warm vessel, I could see there being quite a bit of CO2 evolved.

[humdum]

I go by the 2-1 rule for IPA2 weeks in primary1 week in secondary-check gravity. If on, keg. If not, let go for another week.5 points is not that far off. Moving after 2 weeks "wakes up" the yeast and gets it to finish on out.I like my IPAs on the really "Green" side, (lots of hop bitterness).

2 things DD, do you dry hop any of your IPA's and were you drinking when you brewed said IPA to forget the Irish Moss? Done that a few times myself. Forgot a hop addition once, errr... twice.

[dapittboss]

I secondary in kegs and I have definately pulled a taste after one day in secondary and felt the beer was well on its way to being carbonated.

[Humperdink]

what was the temp of the beer?Even at 0 psig, the CO2 solubility is pretty high. For example, at 40*F and 0 psig, the beer will hold ~1.38 volumes of CO2. If you had it cold, agitated it during the transfer and you were moving it to a warm vessel, I could see there being quite a bit of CO2 evolved.

THIS!It occurs frequently with lagers that they are partially carbonated at kegging. The colder the liquid the higher the solubility of the gas. If you use an airlock, there IS pressure in the vessel. Mix that with colder liquid and you have partially carbonated beer. I actually like this about lagers because when I transfer, if I don't purge with co2, I figure the co2 in solution prevents oxygen from being picked up.

[DuncanDad]

I just slap forgot the irish moss. I don't have my first one until the beer is buttoned up.The beer was at room temp-around 68 df so, there it is.I dry hop every other batch of IPA. Just to add verity in flavors. I don't use the same dry hops twice.This one is very good. I chilled it down yesterday and drank a few pints. It will sneak up on you.