MrMeans
Well-Known Member
SO I have been fighting off this problem for some time and something tells me that its not how things are supposed to work. My bottles beers keep building pressure. The first 3-8 weeks the beers are fine in the bottle over time they keep building pressure. I just opened some beers I forgot about that were 6 months old and they might as well have been champagne. It was carbonated to the point of being undrinkable.
Here is my process post boil/chill:
Primary for 2-4 weeks. If I need to clear the beer with a secondary its generally a 10 14 day primary with at least a 2 if not 3 week secondary.
My beers ferment in a temperature controlled fermentation chamber that I keep at 65 degrees.
When I bottle my bottles are scrubbed with a bottle brush and star-san. I then run them through the dishwasher and instead of soap I use a powdered no rinse food grade sanitizer. The LD Carlson stuff.
As soon as the dishwasher is done doing its thing I immediately begin bottling.
I have a spreadsheet the i sue to calculate the amount of priming sugar to use. When all is said and done I generally end up using about 3.5-4.5 ounces of priming sugar.
I bring 2 cups of distilled water to a boil as soon as it hits a boil I turn off the heat and add in the sugar and stir. I allow this to cool in a covered vessel that has been sanitized.
I add half of the priming solution to my bottling bucket then transfer the wort on top of it. When the bucket is roughly halfway full I add in the rest of the priming sugar. To aide in mixing I leave my transfer tubing around the edge of the bottling bucket during the transfer so the wort has a very gentle whirlpool to aide in mixing.
all tubing, caps, bottling wand, etc are soaked in sanitizer prior to use and I keep my caps soaking until they are crimped onto the bottle. I use this open bowl of sanitizer to keep my hands clean too during the process.
Bottles are stored in a closet, away from light and for the first two or three weeks if I don't have another beer going I keep them in the ferm chamber at 70.
The foaming happens no matter how long the bottles have been in the fridge. Two days two weeks or two months makes no difference
What the flip am I missing here or doing wrong?
Here is my process post boil/chill:
Primary for 2-4 weeks. If I need to clear the beer with a secondary its generally a 10 14 day primary with at least a 2 if not 3 week secondary.
My beers ferment in a temperature controlled fermentation chamber that I keep at 65 degrees.
When I bottle my bottles are scrubbed with a bottle brush and star-san. I then run them through the dishwasher and instead of soap I use a powdered no rinse food grade sanitizer. The LD Carlson stuff.
As soon as the dishwasher is done doing its thing I immediately begin bottling.
I have a spreadsheet the i sue to calculate the amount of priming sugar to use. When all is said and done I generally end up using about 3.5-4.5 ounces of priming sugar.
I bring 2 cups of distilled water to a boil as soon as it hits a boil I turn off the heat and add in the sugar and stir. I allow this to cool in a covered vessel that has been sanitized.
I add half of the priming solution to my bottling bucket then transfer the wort on top of it. When the bucket is roughly halfway full I add in the rest of the priming sugar. To aide in mixing I leave my transfer tubing around the edge of the bottling bucket during the transfer so the wort has a very gentle whirlpool to aide in mixing.
all tubing, caps, bottling wand, etc are soaked in sanitizer prior to use and I keep my caps soaking until they are crimped onto the bottle. I use this open bowl of sanitizer to keep my hands clean too during the process.
Bottles are stored in a closet, away from light and for the first two or three weeks if I don't have another beer going I keep them in the ferm chamber at 70.
The foaming happens no matter how long the bottles have been in the fridge. Two days two weeks or two months makes no difference
What the flip am I missing here or doing wrong?