Having some issues with carbonation issues.... SE has been brutally hot this year and assuming it has had an effect on our fermentation process. Our last 4 batches (scotch ale, single hop galena, IIPA, imperial pale ale) have all had carbonation issues. All but the scotch ale were over carbonated with the scotch being flat or under carbonated. We ferment inside and keep the AC no higher than 74. This seems to be on the high end of our yeast ability. My assumption was that the hot temps keep the yeast from falling off and then energizes again with the sugar tabs once bottled, but that is pure speculation. Any ideas / help?
Over carbonation
- Thread starter beavis406
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Clementine
Well-Known Member
74 is really hot for the yeasts you are using, in future try a swamp cooler (ferementer in a bucket of water with a towel/shirt over the fermenter wicking up the water cooling with a fan blowing on it) for the summer months. Even though this is listed as the range of the yeast you will find a great deal of fusel alcohols and esters produced at this temp.
Yes that increase temp will encourage the yeast to eat a little more, did that account for the over carb well that depends on a lot of factors. I see you used carb tabs, which brand did you use and how many? How did you tell that fermentation was finished? When you say over carbed how bad, bottle bombs? Or Mount Vesuvius when you open them? Or just a little more bubbly than normal?
The theory behind using dextrose (which I believe carb tabs are made from) is that it is 100% fermentable so it should not matter what temp you are fermenting at within the yeasts range.
If you want to have more control over carbonation of your brew try using a bottling bucket and add boiled and cooled dextrose solution containing the right amount of sugar to batch prime your brew at the time of bottling (don't forget to stir the bucket gently to mix the sugar). On line calculators allow you to vary the amount of sugar and figure out the amount needed for your batch and desired level of pop.
Clem
Yes that increase temp will encourage the yeast to eat a little more, did that account for the over carb well that depends on a lot of factors. I see you used carb tabs, which brand did you use and how many? How did you tell that fermentation was finished? When you say over carbed how bad, bottle bombs? Or Mount Vesuvius when you open them? Or just a little more bubbly than normal?
The theory behind using dextrose (which I believe carb tabs are made from) is that it is 100% fermentable so it should not matter what temp you are fermenting at within the yeasts range.
If you want to have more control over carbonation of your brew try using a bottling bucket and add boiled and cooled dextrose solution containing the right amount of sugar to batch prime your brew at the time of bottling (don't forget to stir the bucket gently to mix the sugar). On line calculators allow you to vary the amount of sugar and figure out the amount needed for your batch and desired level of pop.
Clem
agreed on the swamp cooler. more just over carbing. we have always had good success with the cooper tabs - 1 per 12 oz for the stuff we do in the winter. no mt. vesuvius, jut lots of carbonation where you have to dump the beer in a pitcher to calm down.
