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**Htb48JBf** · 08-24-2009, 06:57 AM

My father does this. In his garage he has shelves of 1.5 litre coke bottles filled about 3/4 full of home brewed beer. You cannot leave it too long, it'll explode.

He uses a large barrel, loads it up with water, mixes in heaps and heaps of sugar, puts in the malt.

According to him, he likes it home brewed because it won't make him drunk.

The reason they explode is because he puts to much priming sugar when he bottles them or because he hasn't racked the beer long enough before bottling it. He shouldn't feel bad because most people make mistakes and that's part of the fun. Hell, when I tried to make English Scrumpy I made the mistake of filling the carboy to full so when I had a vigorous fermentation going so junk blocked the airlock and the entire thing went off like a volcano. I had apple junk caked on my ceiling and I swear **** was stuck to the drapes a dozen feet away. It was a mess.

You can easily let a brew sit in the fermentation container for two weeks as long as you did a good job sterilizing things and have a good fermentation lock in place. The benefit for doing it so long is that the fermentation slows tends to slow down at the end as there is less and less food for the yeast so a long racking time allows the brewer to be sure that all the sugar has been fermented. Normally, I'll do a two stage fermentation; one week to ferment in one carboy then I'll transfer everything except the loose junk at the bottom to a second carboy for another week to clarify the beer. Just make sure you sterilize EVERYTHING because that's the main reason batches go bad.

08-24-2009, 06:57 AM	#5
Htb48JBf Join Date Oct 2005 Posts 413 Senior Member	My father does this. In his garage he has shelves of 1.5 litre coke bottles filled about 3/4 full of home brewed beer. You cannot leave it too long, it'll explode. He uses a large barrel, loads it up with water, mixes in heaps and heaps of sugar, puts in the malt. According to him, he likes it home brewed because it won't make him drunk. The reason they explode is because he puts to much priming sugar when he bottles them or because he hasn't racked the beer long enough before bottling it. He shouldn't feel bad because most people make mistakes and that's part of the fun. Hell, when I tried to make English Scrumpy I made the mistake of filling the carboy to full so when I had a vigorous fermentation going so junk blocked the airlock and the entire thing went off like a volcano. I had apple junk caked on my ceiling and I swear **** was stuck to the drapes a dozen feet away. It was a mess. You can easily let a brew sit in the fermentation container for two weeks as long as you did a good job sterilizing things and have a good fermentation lock in place. The benefit for doing it so long is that the fermentation slows tends to slow down at the end as there is less and less food for the yeast so a long racking time allows the brewer to be sure that all the sugar has been fermented. Normally, I'll do a two stage fermentation; one week to ferment in one carboy then I'll transfer everything except the loose junk at the bottom to a second carboy for another week to clarify the beer. Just make sure you sterilize EVERYTHING because that's the main reason batches go bad.
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