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Old 08-20-2008, 08:30 PM   #11
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Default Screw it, I'm not carbing this batch!

I posted a recent thread about the bad luck I've had with my last three (yes, 3!) batches that turned out overcarbed.

MOD EDIT [Threads Merged)

It's sad that they're undrinkable and I had to dump them. Since I always drink a glass of the beer when I transfer from secondary to bottles, I figured I'd just not add any priming sugar at all next time, and see what happens.

The worst case, they end up not carbed at all. I can still drink them this way, and maybe I'll do a stout

Am I crazy, or has this been done effectively before?

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Old 08-20-2008, 08:32 PM   #12
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Thanks for the replies, good to know it's not the elevation then.

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Old 08-20-2008, 08:33 PM   #13
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You are Crazy.

If your beer was over carbonated, you could have just popped the caps, let them sit for 20 minutes or so and then re-capped. NEVER throw out beer....Remember?

Why don't you go for Minimal Carbonation and just add 1/2 cup of corn sugar.
Also...Make sure your beer is finished. 14 days in primary before bottling is my personal MINIMUM.

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Old 08-20-2008, 08:35 PM   #14
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yeah, dude, you're crazy. The first time you decide to go with no priming sugar is the first time you would've had normal carbonation if you had just added the dextrose. Your problem is obviously underfermented beer. I don't feel like reading through that thread you linked to, so tell me: what are you attenuation rates? How about final gravity? Volumes?

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Old 08-20-2008, 08:37 PM   #15
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I am with BigKahuna on this one. No reason at all to dump a batch for something that time can solve. It would have been very easy to bleed off some CO2 and recap.

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Old 08-20-2008, 08:41 PM   #16
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Quote:
Originally Posted by BerserkerBrew View Post
It would have been very easy to bleed off some CO2 and recap.
I speak from experience on this one. I had a batch that not only did I add too much sugar to, but I forgot to calculate the available sugar of an adjunct I added at bottling (Malibu Rum). The bottles were 100% foam, I uncapped them, set a new cap on the bottle, and pressed it on about 20 minutes later....All is well now, and 4 months later, it's one of my favorite beers.
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Old 08-20-2008, 09:24 PM   #17
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I vote Crazy...and you shoul be forced to drink room temp BMC for the rest of 2008 for dumping your beer...

You are either bottling too early, openning to early, or using too much sugar...

But not using any is overkill...

Even on your last thread you didn't give us many details...Like recipes, how much sugar you use, how you add your sugar, yadda yadda yadda...details would help us help you.

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Old 08-20-2008, 09:28 PM   #18
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Back to the issue of gravity, what is your final gravity when you are bottling your beer? It sounds to me like the beer isn't done fermenting which is why you're getting overcarbonation.

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Old 08-20-2008, 09:31 PM   #19
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Also, how did the beer TASTE? Gushers are often caused by wild yeast infections, which will change the flavour of the beer (often perceived as a plastic flavour). A more advanced infection will really over-carbonate the bottle, and make the beer thin and lifeless, with little mouthfeel, and kill the head retention.

Wild yeast infections are notorious for getting into plastic brewing equipment, and taking root (despite cleaning and sanitization), thereby infecting every subsequent batch. Chances are this is not your problem, but it is good to be aware of the possibility.

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Old 08-20-2008, 09:47 PM   #20
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+1 on crazy, but with a twist.

Get some carb tabs then
Bottle 7, 12oz Bottles
1 - No Sugar
2 - 1 carb tab each
2 - 2 carb tabs each
2 - 3 carb tabs each

Let all three age for 3 weeks. Swirl them every 1-2 days for the first week.
Cool all of them for 1 week min.
Have a samplin' party and see which ones are carbed to your liking.
Now bottle the rest of the well aged homebrew with the "winning" ammunt of carb tabs.

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