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Old 11-20-2006, 08:04 PM   #1
crisis
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Default Too much Carbonation?

I tried my first batch of beer this weekend, and while it tasted great, there was way too much carbonation!

I only used 3/4 cup for the 5 gallons which is what the recommended amount was, in fact I even went a little light on it because I did not want to overdo the carbonation.

Anyone have any ideas on what else could cause this, or do I maybe need to use even less carbonation still?

Thanks!



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Old 11-20-2006, 08:06 PM   #2
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Some brews have different CO2 volumes. What kind of brew did you make?



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Old 11-20-2006, 08:12 PM   #3
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Might you have made the same mistake I did with my first batch and bottled it before it was completely fermented?

this would cause extra carbonation, and sometimes bottle bombs (in my case )

also too high of temperature will cause this as well, i think.

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Old 11-20-2006, 08:24 PM   #4
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Did you chill it first? Drinking it a room temperature will make it seem more carbonated than it actually is. Also, one ounce of priming sugar per gallon is more normal.

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Old 11-20-2006, 08:28 PM   #5
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My guess is that you bottled too soon. If the beer wasn't completely done fermenting when you bottled, you'll have more carbonation that you wanted. The general rule around here is to keep the beer in the primary fermenter for a week before racking.

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Old 11-20-2006, 10:18 PM   #6
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It was in the primary for a week, but looking back, maybe I should have left it a bit longer.

I have a second batch that is in a secondary now (my first attempt at a secondary)

I did primary for 1 week, then I was planning on keeping in the secondary for 2 weeks.

So this time maybe just make sure there are absolutely no bubbles still coming out the airlock before bottling?

Oh, as a follow up, the first batch of beer was a "Highland Heavy Ale". I drank it chilled.

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Old 11-20-2006, 10:27 PM   #7
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Only 1 week? Your brew wasn't done, dude.

I am one of those guys who "preach" that a lot of people are too impatient and do EVERYTHING TOO SOON when brewing.

You wonder what went wrong when YOU went wrong.

Fermentation is a natural process. Natural process should not be messed with. When you do you get bad results...as you now know.

Learn to use your hydrometer to take most of the guesswork out of the equation you call brewing!

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Old 11-20-2006, 10:34 PM   #8
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The instructions I received said 1 week in fermenter, 2 weeks in bottles then it is ready.

I've been reading more since then and will be trying some new things for these following batches.

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Old 11-20-2006, 10:38 PM   #9
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Quote:
Originally Posted by crisis
The instructions I received said 1 week in fermenter, 2 weeks in bottles then it is ready.

I've been reading more since then and will be trying some new things for these following batches.
Instructions are good to follow, but you also have so many variables that will change the amout of time a beer ferments. Temperature, yeast, oxygen, nutrients are a few. This is where a hydrometer can be your best friend. I always wait until I see no airlock activity before I bottle or keg. Oh yea, and a SG reading that should fit in the yeasts attenuation.
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Old 11-21-2006, 01:26 AM   #10
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One week is a good guess, and it's fine if you are using a secondary fermentation (or clearing tank) for a couple more weeks. However, if not, then you MUST be sure it is completely done fermenting before putting it in the bottles.

The deal with the hydrometer is usu. take a reading over two or three days and if it is the same each time, then it is complete. Of course, it should be around what your expected FG is, as stated above. FG should be about 1/4 of OG (i.e. OG 1.040 = FG @1.010).

I don't know if anyone else has an opinion about this, but my beer seems to ferment faster since I've been using liquid yeast, rather than dry. ??

And don't worry, it's happened to us all. I've dumped out many a beer because of overcarbonation. For me, if it's undercarbed, it can still be drinkable, but not if it's too bubbly.



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