kanzimonson
Well-Known Member
My bottling procedure has been the same for every brew, but I've recently had two over-carbonated batches that I just can't figure out. Strangely, they were both hoppy beers. I always weigh my priming sugar by grams, and I adjust linearly if I'm bottling more or less than 5 gallons. My rate is 108g dextrose per 5 gallons.
I'm pretty sure these two batches had fermented out completely because they both went about 4 weeks from brewing to bottling. Also, I noticed that it took some time for them to become over carbonated. For a couple months they were great, and then I kept having problems with pouring overly heady beers. I thought I was just doing a terrible pour but then I noticed the beer was much drier-tasting with the extra carb.
I've seen some links to John Palmer's nomograph for determining priming levels, but I don't quite understand why it works. I understand that a liquid can hold more CO2 when it's colder, but I don't understand why you have to use different amounts of priming sugar at different temps. In my mind, X amount of priming sugar produces Y amount of CO2, no matter what temp your beer is. Serve it colder, and more of the CO2 will remain in your beer as you drink it.
Anybody care to explain this stuff?
I'm pretty sure these two batches had fermented out completely because they both went about 4 weeks from brewing to bottling. Also, I noticed that it took some time for them to become over carbonated. For a couple months they were great, and then I kept having problems with pouring overly heady beers. I thought I was just doing a terrible pour but then I noticed the beer was much drier-tasting with the extra carb.
I've seen some links to John Palmer's nomograph for determining priming levels, but I don't quite understand why it works. I understand that a liquid can hold more CO2 when it's colder, but I don't understand why you have to use different amounts of priming sugar at different temps. In my mind, X amount of priming sugar produces Y amount of CO2, no matter what temp your beer is. Serve it colder, and more of the CO2 will remain in your beer as you drink it.
Anybody care to explain this stuff?