I like brewing stouts and porters. I use a lot of Black patent malt and chocolate malt at least 8 oz of each or more in 5 gal. batch.
I have cut back on the amount of priming sugar when I bottle, I have let them sit in secondary for a month and I still seem to have a problem that they have way to much carbonation. I have changed sanitizers and every one I brew with this much of these 2 malts seem to do this even if I put them into the fridge which I really don't like to do, would much prefer to drink my beer at room temp. Any body else have this problem.
I have cut back on the amount of priming sugar when I bottle, I have let them sit in secondary for a month and I still seem to have a problem that they have way to much carbonation. I have changed sanitizers and every one I brew with this much of these 2 malts seem to do this even if I put them into the fridge which I really don't like to do, would much prefer to drink my beer at room temp. Any body else have this problem.