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I bottled my first stout yesterday. I am a bit concerned about the amount of froth when bottled.None of my other brews frothed up as much as the stout.
Details of brew are:
Coopers Stout
Coopers Brew Enhancer 2
OG:1050
FG:1012
Bottled after 15 days.
Primed with caster sugar useing correct measure.
I am (almost) sure it had completely fermented and there was no sign of infection.
Any other reasons for excessive froth?
Forgot to add that it was a 18L brew.
Yep, I bottled my toucan stout (coopers stout/dark ale) the other day and also had some froth issues. Not sure why cos it had definitely fermented out.
Racked and bulk primed with LDME.
SG 1060 down to 1012 over 12 days.
Tastes bluddy beaut tho from the fermenter - had a glass whilst bottling, the handbrake thought I was nuts!
Last edited by Paramidget on Wednesday Aug 29, 2007 11:56 am, edited 1 time in total.
Brew temp was 18-22 degress C.
Yeast was from a Coopers Pale Ale can. I was told that it was the same yeast that comes in the stout can.
I used the the bottler.
I wouldn't be too concerned. It just means that there's a fair bit of dissolved CO2 in it, and that as it's coming out it's creating a nice head! Seems like a good sign to me...
Only thing I can figure is that it is due to the fact that it was not a full 23L batch. My toucans and 16L stout batches come out MUCH more frothy than the regular K&K brews I do. Nothing to worry about it looks like you have done everything fine.
Thanks guys, I wasn't that worried about it at the time. Started to think about it later that night. Possible infection? Not fully fermented? Expolding bottles?
Nothing to worry about now.
It's all good
