Grannyknot

Recipes 

In my opinion, the 5oz packages of priming sugar sold in LHBS, is far too much to prime 5 gallons of beer.
I rarely use over 3 ounces of priming sugar in my simple syrups.
I also bottle condition for at least 2 weeks, usually 3 or more.

I've noticed a lot of people confuse head with over carbonation.
Just because your pour has half a glass of fizzy foam, doesn't mean the beer has a good head.

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Bottled: House Stout, Greenbriar Session IPA, Arsenal ESB
Kegged:
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Fermenter:
On Deck: Death by Hops Clone

Golddiggie

Recipes 

How long do you chill the beer (in bottles) before pouring them to glass? If less than 5-7 days, go a full week in the fridge. I also agree that the 5oz bag of sugar isn't the correct amount for most beers we brew. It can be for some, but selling it as good for all, to all, is just being lazy. Get a good scale (they can be had for cheap money these days) and WEIGH the sugar out. Use a priming calculation site to figure out how much to add too.

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My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

Musicdan77

Recipes 

another thought: what about saving some wort, after mashing/sparge, but before boil for priming? Lets just say on a typical 5 gallon, all grain home brew; how much am I talking here? Tried it once and liked the flavor it added, but didn't measure. Any thoughts?

Golddiggie

Recipes 

IMO, a rather complicated thing. Unless you get the gravity of the wort pre-boil, and figure out how much you'll need to reserve based off that and your CO2 volumes target, you'll be guessing at best.

Personally, while I've thought about doing it, the entire thing was too much math. Besides, I want that volume boiled down and going into my fermenting vessel and being turned into BEER...

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

SterlingHopper

Recipes 

This is called Krausening, and was a traditional technique for carbonating german lagers according to Reinheitsgebot.

Musicdan77

Recipes 

It is apparent that a good portion of my problem is the amount of priming sugar that I use. Next batch I will use less, along with good temperature control, should reduce this problem. One other thing here: mostly, the beer doesn't do "blow" when chilled in fridge, mostly when I grab one at room/basement temp.