tag:blogger.com,1999:blog-6521229482537361840.post5395809919049446646..comments2024-02-20T09:10:35.971-05:00Comments on Fuggled: Bottling Day DisasterAlistair Reecehttp://www.blogger.com/profile/15929927359428659775noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6521229482537361840.post-27328099591797510822009-09-07T12:22:44.229-04:002009-09-07T12:22:44.229-04:00I'm with Dave on this one - sounds like a poss...I'm with Dave on this one - sounds like a possible problem with oxygen in the wort (not enough) or posibly not being at the right fermentation temp? I've bottled weak beers before but only when over-diluting of messing up my grain effiency. At least it tastes alright...Leighhttps://www.blogger.com/profile/05512660051158275112noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-46407205948295263952009-08-27T05:00:08.174-04:002009-08-27T05:00:08.174-04:00Is there enough oxygen in the wort to start? Do yo...Is there enough oxygen in the wort to start? Do you know what you pitching temperature is?Anonymoushttps://www.blogger.com/profile/11319272987951077205noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-16236788430661996442009-08-26T16:59:44.043-04:002009-08-26T16:59:44.043-04:00I will be keeping my eyes on the bottles over the ...I will be keeping my eyes on the bottles over the next week - they are in the storage room which is nice and cool. I will using the polypin as a guide to the conditioning. I think part of the problem was getting it to pitching temperature quick enough, resulting in a stuck fermentation. The problem with the fermenting bucket is that it is not transparent and not wanting to get nasties in it I can't see what is going on.Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-28780211256369436612009-08-26T16:48:46.409-04:002009-08-26T16:48:46.409-04:00Careful of those bottles - bottle bombs in waiting...Careful of those bottles - bottle bombs in waiting if it were to go to 1.010 or wherever you hoped...been there, done that...Jeff Rosenmeierhttps://www.blogger.com/profile/14394121696731343956noreply@blogger.comtag:blogger.com,1999:blog-6521229482537361840.post-89049317891386937802009-08-26T16:39:08.606-04:002009-08-26T16:39:08.606-04:00If you you bottled half the batch, are you leaving...If you you bottled half the batch, are you leaving the rest of it longer? Perhaps adding a little more yeast?Reuben Gray - TaleOfAlehttps://www.blogger.com/profile/15948722985150698273noreply@blogger.com