EALynx
Active Member
Last year I produced 13 five gallon batches of beer. Out of those batches I had two batches that did not carbonate completely. I have always used secondary fermenters and I have always had good clear beer. Recently I began having my beer sampled by the local Brewmaster at our local microwbrewery. He said that he believes that my time in the secondary fermentor might be allowing the yeast to settle out in quantities too low to allow for proper carbonation in the bottles. I must add that I recently realized that not all beers require the equal 3/4 cup of primming sugar. With this in mind, I am wondering if it is possible that when I begin to use the proper amounts of sugar based on the style will I see more consistant carbonation results? Or do I indeed need to cut back on my secondary fermentor time? I usually allow my beers to sit in the secondary for about 1 month before bottling. Any help will be appreciated.