steveabrous 0 Posted August 26, 2013 Hi guys,I just brewed a raspberry ale using real raspberries and notty yeast. I bottled it saturday , I couldn't get out all the chunks of raspberries so some bottles have some bits of raspberries. I noticed in the ones that have the bit floating at the top some bubbles. I used 1/2 tsp. corn sugar per 12o.z. bottle for carbonation so I don't think it's over carbed but? i this normal when using real fruit? Share this post Link to post Share on other sites
Monsteroyd 0 Posted August 26, 2013 I'm not sure, but how long did you ferment it before bottling? Did you use a hydrometer to know when it was done? Also 'cold crashing' (putting the LBK in the refrig) for a couple of days before bottling can help with getting everything settled out.Monty Share this post Link to post Share on other sites
RickBeer 6,362 Posted August 26, 2013 +1 on cold crashing when using fruit.You should be fine with the small amount of bubbles. Share this post Link to post Share on other sites
steveabrous 0 Posted August 26, 2013 O.K. I know I'm bad. But I don't own a hydrometer. I just let everythinggo 2 weeks and assume ferm. is finished. Here's how it went. I did primary ferm for 2 weeks, added fruit 2nd ferm 2 1/2 weeks, racked to third for 2 1/2 weeks. Thats 5 weeks from 2nd ferm. I did notice only the bottles with bits of raspberries in them (floating at the top) are bubbling. And by bubbling I mean bubbles at the top around the neck. Theones with no bits of Rasp. have no bubbles. Share this post Link to post Share on other sites