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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Elevation affecting carbonation?
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Old 08-20-2008, 11:17 PM   #21
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Threads like this are rage fuel to me.

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Old 08-20-2008, 11:22 PM   #22
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Originally Posted by carnevoodoo View Post
Threads like this are rage fuel to me.
you mean yeast fuel!

Stop bottling green beer!
play the bass, brew the beer

What's tappening? :D
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Old 08-20-2008, 11:31 PM   #23
...My Junk is Ugly...
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There's to need to start multiple threads surrounding a single question/issue.

Please provide more information about your brewing ingredients, process and fermentation protocol, and perhaps you'll get some meaningful answers.

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Old 08-21-2008, 06:11 AM   #24
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my first beer i ever brewed had the over carbed problem as well... later on i found out that the hops i used were known to help retain the head on a beer... and that i had left them in the boil too long Doh! it was really hoppy goodness but it took like 10 min for each one to settle down after the pour into a glass. otherwise it was like a giant foam puff if you weren't careful.

i also brew at around 4500 feet... and i use 3/4 cup dextrose to prime per 5 gal.

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Old 08-25-2008, 08:58 PM   #25
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Well, I'd love to provide details, but other than two weeks in primary, I don't really have any numbers.

I'll just assume that that is my problem and be more detailed in my process next time.

Actually, the current batch I have is pretty much complete. I'll try to recap them.

Thanks for all the replies!

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