fatmike1968
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- Nov 1, 2007
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My friend and I have been brewing bottles that are way too overcarbonated. We add the correct amount of corn sugar/dried malt extract (to the whole batch not per bottle). The temperature is within the range. We let the beer sit in the primary for 1 week before transferring to the secondary, and bottle within 1-2 weeks. We read the balling percentage (or something like that) and wait for 2 or 3consistent readings.
Perhaps we lose some beer through: 1) not tipping our primary fermenter before transfer, 2) run-off due to violent fermentation. And as a result we add too much bottling sugar for the actual amount of beer left.
Any suggestions or possible remedies?
Perhaps we lose some beer through: 1) not tipping our primary fermenter before transfer, 2) run-off due to violent fermentation. And as a result we add too much bottling sugar for the actual amount of beer left.
Any suggestions or possible remedies?