Okay, this is probably the 1,000,001 thread on this topic, but I can't seem to hit adequate carbonation in my bottles. I have bottled many different styles (american amber, cream ale, heffeweisen, bock, etc), and all of them seem to be seriously low in the carbonation department.
Some caveats:
- I don't use head as an indication of carb level
- I have attempted 4-6oz of dextrose for 4.5-4.75 gallons of beer, dissolved in
2 cups of water
- fermentation temps have been in the 68-74 range
- bottles have stayed @ 70-75 degrees for a minimum of 4 weeks
- very light carbonation result has been judged by no more than two steady streams of bubbles in columns from the bottom and a general flat mouthfeel
- this lack of carbonation is fairly even across the entire batch, with only minor variation, so I don't think it is my mixing technique
- I whirlpool the wort on top of the dextrose mixture in the bottling bucket
I bottle currently, and would like to nip this problem in the bud. Any help would be appreciated.
T
Some caveats:
- I don't use head as an indication of carb level
- I have attempted 4-6oz of dextrose for 4.5-4.75 gallons of beer, dissolved in
2 cups of water
- fermentation temps have been in the 68-74 range
- bottles have stayed @ 70-75 degrees for a minimum of 4 weeks
- very light carbonation result has been judged by no more than two steady streams of bubbles in columns from the bottom and a general flat mouthfeel
- this lack of carbonation is fairly even across the entire batch, with only minor variation, so I don't think it is my mixing technique
- I whirlpool the wort on top of the dextrose mixture in the bottling bucket
I bottle currently, and would like to nip this problem in the bud. Any help would be appreciated.
T