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Old 04-13-2011, 04:57 PM   #1
sdufford
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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.

 
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Old 04-13-2011, 05:09 PM   #2
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Quote:
Originally Posted by sdufford View Post
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 donít 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 donít bother with the charts and wing it stick with 4oz. Here is one chart but you can find many more. Good luck!


http://www.howtobrew.com/section1/chapter11-4.html
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Old 04-13-2011, 05:14 PM   #3
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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
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Old 04-13-2011, 05:22 PM   #4
csiewert
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I'm lazy and I generally go with 3.5-4 oz every time... it's a good average.
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Old 04-13-2011, 06:31 PM   #5
cox8611
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Apr 2010
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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.
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Old 04-13-2011, 06:37 PM   #6
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Probably an under-attenuation problem more than over priming one in the usual sense.
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Old 04-13-2011, 06:44 PM   #7
cox8611
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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
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Old 04-13-2011, 06:45 PM   #8
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Quote:
Originally Posted by cox8611 View Post
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?
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Old 04-13-2011, 07:02 PM   #9
cox8611
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Quote:
Originally Posted by JLW View Post
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.
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Old 04-13-2011, 07:19 PM   #10
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Quote:
Originally Posted by cox8611 View Post
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.?
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