larsen67
Member
I had an extremely vigorous fermentation when I first put my latest in the primary (the standard foam clogging up the airlock and pushing out the stopper that others have had). I ended up losing a bit of the beer through all the foam pooling on top of the bucken and sliding over the side.
When it came time to bottle, I was worried that using the standard 3/4 cup of priming sugar, with my slightly decreased amount of wort, would create bottle-bombs, so I cut it back a tablespoon or two.
Now, 4 weeks later they all taste pretty good, but seem undercarbed. I'm not sure if moving them somewhere warmer will help, or if opening them up and throwing a carb-tab in would make them over-carb, or what my options are at this point.
Any help from all the experts?
When it came time to bottle, I was worried that using the standard 3/4 cup of priming sugar, with my slightly decreased amount of wort, would create bottle-bombs, so I cut it back a tablespoon or two.
Now, 4 weeks later they all taste pretty good, but seem undercarbed. I'm not sure if moving them somewhere warmer will help, or if opening them up and throwing a carb-tab in would make them over-carb, or what my options are at this point.
Any help from all the experts?