Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > I wish my beer was a little more carb'ed
Reply
 
LinkBack Thread Tools
Old 04-25-2012, 12:37 AM   #1
hillybilly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Tallahassee, Florida
Posts: 283
Liked 31 Times on 23 Posts
Likes Given: 5

Default I wish my beer was a little more carb'ed

I am using the 5 oz priming sugar per 5 gallons it is carbed up but I wish it had a little more. I though that maybe the caps weren't that tight but I rechecked them all and I am using the red wing capper. I was thinking of maybe going to 5.5 or 6 oz priming sugar or would I be risking bottle bombs

__________________
hillybilly is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 12:55 AM   #2
Bamsdealer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2012
Location: Collegeville, Pa
Posts: 836
Liked 39 Times on 36 Posts
Likes Given: 10

Default

That wouldn't hurt. What style are we talking? Some brews will benefit from a good bit more or less priming sugar. Also, the temp of your beer at bottling will have an impact as well... Cold liquid will hold more dissolved co2 in solution.

__________________
Bamsdealer is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:10 AM   #3
davis119
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: lopatcong, nj
Posts: 681
Liked 12 Times on 11 Posts

Default

how long did you leave it out of th fridge and at what temp? i never use that much sugar (usually around 2/3 to 3/4 a cup) and i neve have an issue

__________________
davis119 is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:33 AM   #4
Kealia
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: US
Posts: 516
Liked 35 Times on 30 Posts
Likes Given: 1

Default

After priming, how long did you leave the bottles at room temp before sticking them in the fridge?

__________________
Kealia is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:40 AM   #5
Varmintman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: idaho falls, idaho
Posts: 2,103
Liked 662 Times on 416 Posts
Likes Given: 828

Default

Yup all of the above and how long did you leave it at room temp it takes a light beer 2 or 3 weeks to carb up and a higher gravity beer months I am told.

1 oz per gallon is pretty common and for me it puts me up to 2.7 gravities if I bottle at 70 degrees.

Depending on your bottles I would not go much higher than that. Some bottles are much heavier and can hold greater pressures but I was told from the brewery where i bought the bottles to never go over 3 atmospheres or I would risk bottle bombs.

And to be honest to my taste 2.7 is about right for me. It falls in line with the bud and coors crowd.

__________________
Varmintman is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:40 AM   #6
hillybilly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Tallahassee, Florida
Posts: 283
Liked 31 Times on 23 Posts
Likes Given: 5

Default

The bottles have been at room temp for around 7 weeks I put 6 of them in the fridge yesterday I have been drinking a few for the last 4 weeks. I made a kind of Samuel Adams clone extract kit. It fermented for 4 weeks and was around 70 when I bottled.

__________________
hillybilly is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:43 AM   #7
Kealia
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: US
Posts: 516
Liked 35 Times on 30 Posts
Likes Given: 1

Default

Then it could be that:
1) You don't care for that volume of carb
2) You actually had more than 5 gallons when you bottled
3) Your priming solution didn't mix well enough and some bottles will be under/over carbed

__________________
Kealia is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:43 AM   #8
Varmintman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: idaho falls, idaho
Posts: 2,103
Liked 662 Times on 416 Posts
Likes Given: 828

Default

Sorry I missed your post. What kind of sugar are you using. And do you mean it has been in the bottle 7 weeks or 7 weeks since you brewed it and 3 weeks in the bottle

__________________
Varmintman is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:48 AM   #9
hillybilly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Tallahassee, Florida
Posts: 283
Liked 31 Times on 23 Posts
Likes Given: 5

Default

I used 5 oz of corn sugar and it has been in the 12 oz bottles for 7 weeks.

__________________
hillybilly is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2012, 01:49 AM   #10
hillybilly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Tallahassee, Florida
Posts: 283
Liked 31 Times on 23 Posts
Likes Given: 5

Default

Also the bubbles seem to be very small so maybe that is it I used a Nottingham yeast

__________________
hillybilly is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewing Beer, Drinking Beer and Managing Beer Gut permo General Beer Discussion 101 03-11-2014 08:44 PM
Takara Tomy Beer Hour: The Ultimate Handy Beer Server ultravista General Beer Discussion 9 10-30-2012 08:51 PM
The Mother of All Beer Weeks: American Craft Beer Week brewstev General Beer Discussion 2 12-21-2011 04:12 PM
general beer bullshizz: whats your favorite beer chaser? BrewinBigD General Beer Discussion 20 12-02-2011 02:26 AM
Can changing the size of my beer line actually affect the taste of beer? GLWIII General Beer Discussion 3 08-20-2010 04:31 PM



Newest Threads

LATEST SPONSOR DEALS