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-   -   Elevation affecting carbonation? (http://www.homebrewtalk.com/f35/elevation-affecting-carbonation-75441/)

desiderata 08-07-2008 06:53 PM

Elevation affecting carbonation?
Hi all,
Since living here in AZ at an elevation of about 4,000 feet, I've made three batches (5gal), all of which have turned out as gushers.

I became suspicious of the elevation after the first batch, so I asked the employee at a LHBS in Tucson, who told me there is no effect.

Second batch, also using corn sugar in correct amount (can't remember off top of my head) over carbed. Third batch, I tried carbing using DME (1 1/4 cup) and still no good.

Any thoughts regarding whether or not elevation has anything to do with it?

Edit: I've been out of the game for a while. I guess I should have asked here to begin with instead of the LHBS employee ;)

BarleyWater 08-07-2008 06:58 PM

I brew at 700 feet, no problems. I have brewed at my friends house at 5,000 feet, no problems there (he doesn't have problems eirther), think of how many breweries there are in Colorado and California at the same elevation you are. Try using less sugar, or mixing it in better if they're not all gushers.

Or is it possible that you have an infection causing the gushers? How do the beers taste?

BigKahuna 08-07-2008 09:40 PM

I'm just over 5600 Feet. Not an issue here, and we visited the Dillon Dam Brewery that is over 9000 and they don't have issues.

desiderata 08-07-2008 10:32 PM

I've kept our house around 73 degrees, and the beer tastes fine, other than being overcarbed. In fact, I suppose if I just left it out for a while after opening it, I could then drink it. Who knows?

I'll open some more bottles this weekend and see what happens.

ajf 08-07-2008 10:48 PM

Are you sure fermentation had finished before you bottled them?


AZ_IPA 08-07-2008 10:53 PM

I brew at 7,000 feet in AZ. No issues with over carbing.

I wonder, could there be something in the water in Sierra Vista that would affect it. Are you using tap water? Would really high mineral content or perhaps something else add some effervescence that combined with a normal amount of priming sugar could cause an over-carb?

EvilTOJ 08-08-2008 01:52 AM

The only issue with brewing at elevation is if you take the finished beer from one elevation to another. If you bottled and carbed at, say, 5000 ft, let em get to normal pressure, then take it to sea level, then you'd get undercarbonation opening it up. Same with carbing at sea level then going into the mountains. What is a normal carb at sea level would be way overcarbed once you get higher up.

malkore 08-08-2008 10:43 PM

its not your elevation

I have friends in Denver at 5,300 feet and their beer ferments fine, doesn't gush, etc.

Desert_Sky 08-16-2008 04:45 AM

no, you shouldnt have any problems here.

r2eng 08-16-2008 03:04 PM

EvilTOJ is dead-on.

relative pressure... you battled, carbed and opened at the same elevation = no effect.


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