overcarbonation or infection?

baseballstar4 said:

2 of my last 3 batches seem to be overcarbed. After they have been in fridge for at least 48 hours those 2 batches are head heavy and beer light. My LHS guy said maybe I didn't leave the brew ferment long enough, but they were in the fermentation process for at least 3 weeks apiece and my FG readings were right where they should have been.

Did I pick up an infection when racking or bottling? Or is this simply just overcarbonation?

Thanks

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thunder said:

How much priming sugar do you use?

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baseballstar4 said:

3/4 c of corn sugar.

batch 1 was a holiday ale
batch 2 was a porter

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dracus said:

1. You should be weighing sugar based on style, volume and temp.

2. What was your bottle procedure/sanitizer procedures.

I've had a bottle or two do what you describe. It all stoped once I started disassembling spigots and using starsan and started triple treating bottles.

I brush them with oxyclean, then jet wash them, and finally vintate them with starsan and bottle wet.

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Grinder12000 said:

How do they taste - if the taste is OK it's over carbed Or you bottled to quick.

I went through 5 batches of bottle side infections so I'm an expert.

I kept changing equipment until I found the problem - bottling bucket - not the spigot but the plastic bucket that held the sanitizer.

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baseballstar4 said:

1. Do you have a formula or way to compute the amount of sugar?
2. I used oxyclean and brush with hot water jet wash a couple days prior to bottling. On bottling day I use One-step sanitizer with brush and hot water jet wash.

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AnthonyD said:

How long were they in conditioning in the bottles and at what temperature, before you put them in the fridge?

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