Shambolic
Well-Known Member
Here's the story:
I always prime each of my bottles individually (this way I can bottle straight from the secondary; there are no concerns about mixing in the priming solution properly etc.). For my first handful of brews, I primed with ordinary table sugar. This always gave me an ideal level of carbonation. However, those beers all went a bit funky in the bottles, and were quite unpleasant after a little while.
So I decided to switch to priming with dextrose. I primed with the same scoop as I used previously. This resulted in two quite flat beers, as powdered dextrose is much less dense than crystalline table sugar!! Whoops...
So then I used one and a half times as much in the next two brews. The second of these is particulary flat - even more so than the one with the smaller amount of priming sugar!!
I am still getting some carbonation, so there must be yeast in the bottles. Can anyone suggest anything?
Also, for the stout I bottled yesterday, I primed with DME, as I read this can improve head etc. compared to priming with sugar. I used more again than I had been of the sugar.
Does anyone think I'll have any trouble with this? Does DME result in it taking longer to carbonate or anything?
I always prime each of my bottles individually (this way I can bottle straight from the secondary; there are no concerns about mixing in the priming solution properly etc.). For my first handful of brews, I primed with ordinary table sugar. This always gave me an ideal level of carbonation. However, those beers all went a bit funky in the bottles, and were quite unpleasant after a little while.
So I decided to switch to priming with dextrose. I primed with the same scoop as I used previously. This resulted in two quite flat beers, as powdered dextrose is much less dense than crystalline table sugar!! Whoops...
So then I used one and a half times as much in the next two brews. The second of these is particulary flat - even more so than the one with the smaller amount of priming sugar!!
I am still getting some carbonation, so there must be yeast in the bottles. Can anyone suggest anything?
Also, for the stout I bottled yesterday, I primed with DME, as I read this can improve head etc. compared to priming with sugar. I used more again than I had been of the sugar.
Does anyone think I'll have any trouble with this? Does DME result in it taking longer to carbonate or anything?