highly carbonated bottled beer

sdufford · Apr 13, 2011

Do you guys ever find yourselves "double pouring" a bottled beer that's super carbonated? I've found that I enjoy the taste of relatively lightly carbed beer, and I've had a number of home brews turn out too carbonated. I've found that after the initial pour, if I just grab another glass, pour the beer again into that, the beer tastes so much better. The true flavor of the beer really shines through.

I'm thinking I need to back down a bit from 4.5 oz bottling sugar.

Just curious if any of you guys have ever done that.

ThatGuyRyan · Apr 13, 2011

sdufford said:
Do you guys ever find yourselves "double pouring" a bottled beer that's super carbonated? I've found that I enjoy the taste of relatively lightly carbed beer, and I've had a number of home brews turn out too carbonated. I've found that after the initial pour, if I just grab another glass, pour the beer again into that, the beer tastes so much better. The true flavor of the beer really shines through.

I'm thinking I need to back down a bit from 4.5 oz bottling sugar.

Just curious if any of you guys have ever done that.

You really dont want to use 4.5 oz for every beer. All beer/styles require different amounts of sugar to prime properly. Use one of the charts to determine the proper amount for your style next time. And IMO when I dont bother with the charts and wing it stick with 4oz. Here is one chart but you can find many more. Good luck! :mug:

http://www.howtobrew.com/section1/chapter11-4.html

JLW · Apr 13, 2011

I had this happen to an IPA and I have found that a long chill in th fridge reduces the head a great deal.

Secondly, I have been working at getting my carbonation right for each beer I brew. I use this calculator that works really well.

http://www.tastybrew.com/calculators/priming.html

csiewert · Apr 13, 2011

I'm lazy and I generally go with 3.5-4 oz every time... it's a good average.

cox8611 · Apr 13, 2011

I have been having the same issues for the last 6-9 months. most all my brews are overcarbed, and had two bottles burst on me. Most of the time i'm using 3 oz of Corn sugar... i'm scratching my head most of the time... and pouring into a huge quart glass to keep from pouring over the sink everytime.

unionrdr · Apr 13, 2011

Probably an under-attenuation problem more than over priming one in the usual sense.

cox8611 · Apr 13, 2011

good point, the ones that burst finished at 1.034 and wouldn't budge even with adding more yeast and rousing the yeast... thought it was initially a mash thermometer calibration issue... now not so sure.

Thanks

JLW · Apr 13, 2011

cox8611 said:
good point, the ones that burst finished at 1.034 and wouldn't budge even with adding more yeast and rousing the yeast... thought it was initially a mash thermometer calibration issue... now not so sure.

Thanks

How much yeast are you using in these beers? Could you be under pitching?

cox8611 · Apr 13, 2011

JLW said:
How much yeast are you using in these beers? Could you be under pitching?

HA, if anything i'm overpitching... the yeast from the bursted beer was pure slurry from a local brewery, and most of my beers are given somewhere between a 1.5-2.5L starter.

unionrdr · Apr 13, 2011

cox8611 said:
HA, if anything i'm overpitching... the yeast from the bursted beer was pure slurry from a local brewery, and most of my beers are given somewhere between a 1.5-2.5L starter.

Hmmm...makes wonder about the actual live cell count of that slurry? Not to mention,temps for that yeast,& how much ABV it can tolerate before giving up.?

cox8611 · Apr 13, 2011

unionrdr said:
Hmmm...makes wonder about the actual live cell count of that slurry? Not to mention,temps for that yeast,& how much ABV it can tolerate before giving up.?

Yeast was Wyeast 1098 and was a large clump that was dropped in just prior to whirlpool to aerate, OG was 1.090, FG 1.033. slow to start but i don't have a ferm temp... probably in the high 60's. Primary for almost a month.

unionrdr · Apr 13, 2011

Midwest says it's a British ale yeast that ferments well down to 65F. It can tolerate 10%ABV as well. I was concerned with the yeast's condition when you got it from the local brewery.

cox8611 · Apr 14, 2011

unionrdr said:
I was concerned with the yeast's condition when you got it from the local brewery.

Pretty sure it was hot off the fermenter so to speak.

unionrdr · Apr 14, 2011

Idk,I just can't shake the feeling that the brew is under-attenuated. I wonder if the ABV went over 10%,which is the yeast's ceiling.

highly carbonated bottled beer

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