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Old 02-11-2010, 01:30 AM   #1
baseballstar4
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Default overcarbonation or infection?

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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Old 02-11-2010, 01:31 AM   #2
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Originally Posted by baseballstar4 View Post
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
How much priming sugar do you use?


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Old 02-11-2010, 01:33 AM   #3
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How much priming sugar do you use?

3/4 c of corn sugar.

batch 1 was a holiday ale
batch 2 was a porter
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Old 02-11-2010, 01:49 AM   #4
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3/4 c of corn sugar.

batch 1 was a holiday ale
batch 2 was a porter
I think you will find your answer here:
http://www.homebrewtalk.com/f35/over-carbonated-32575/

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Old 02-11-2010, 02:10 AM   #5
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Wild yeast maybe?
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Old 02-11-2010, 04:16 AM   #6
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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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Old 02-11-2010, 04:24 AM   #7
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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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Old 02-11-2010, 04:45 AM   #8
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Originally Posted by dracus View Post
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.

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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Old 02-11-2010, 04:47 AM   #9
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Originally Posted by Grinder12000 View Post
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.

They taste decent. They do not have any taste or aromas that could be related to any infection that I have researched or found.

The walls of your bottling bucket were carrying the infection?
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Old 02-11-2010, 05:06 AM   #10
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Quote:
Originally Posted by baseballstar4 View Post
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.
Here is an online carbonation calculator:
http://hbd.org/cgi-bin/recipator/rec...l?12014135#tag

Remember, the volume you are bottling is NOT 5 gallons. A mistake I used to make is to not consider my FINAL volume. 3/4 of a cup of corn sugar in 4.5 gallons can be quite bubbly

I also finally got my bottle carbonation correct when I got a scale and weighed out the sugar or DME (makes a creamier IMO head).


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