Need solution to over priming - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Need solution to over priming

Reply
 
Thread Tools
Old 06-06-2011, 04:26 PM   #1
Tyru007
Recipes 
 
Nov 2010
Lisbon Falls, ME
Posts: 66


Bottled a batch of brown ale last night using 3.5 oz of priming sugar for a 5 gallon batch. Unfortunatley I forgot that I had some losses and the volume was more like 3.75 gallons.

Any solutions to over priming bottle conditioned beer?
__________________
On Deck: none
Primary: none
Secondary: none
Conditioning: none
On Tap: Patriot Pale Ale, Bock, AB Clone, Hard cider

 
Reply With Quote
Old 06-06-2011, 04:31 PM   #2
Changeduser123
Recipes 
 
Mar 2011
Dana Point, CA
Posts: 258
Liked 1 Times on 1 Posts


With this amount of sugar, it corresponds to an average carbonation. So no bottle bombs.

Are you concerned about this, or about the fact that the carbonation level does not correspond to the style you want ?
__________________
Mathieu

Holiday 5 cu feet red keezer

 
Reply With Quote
Old 06-06-2011, 05:05 PM   #3
Tyru007
Recipes 
 
Nov 2010
Lisbon Falls, ME
Posts: 66

I'd like to try and adjust the carb more to style since I wanted to send a few out for competition.

I've alread got the bottles in the plastic bin just in case.
__________________
On Deck: none
Primary: none
Secondary: none
Conditioning: none
On Tap: Patriot Pale Ale, Bock, AB Clone, Hard cider

 
Reply With Quote
Old 06-06-2011, 05:11 PM   #4
Mike_A
Recipes 
 
Jan 2011
Hanover Park, IL
Posts: 231
Liked 1 Times on 1 Posts


You can bleed off the pressure in the head space a few times to reduce the carbonation. Think of a 2 liter bottle of soda - every time you open it, some CO2 comes out and eventually it goes flat. The more headspace in the keg (you should have plenty, with only 3.75gal inside), the fewer times you should have to bleed the pressure off. I don't know how to quantify how much pressure you'll be letting off.

If you shake the keg after bleeding the pressure out, you can do bleed it off more frequently, again just like a soda bottle you're shaking the dissolved CO2 out.

 
Reply With Quote
Old 06-06-2011, 05:49 PM   #5
Tyru007
Recipes 
 
Nov 2010
Lisbon Falls, ME
Posts: 66

Quote:
Originally Posted by Mike_A View Post
You can bleed off the pressure in the head space a few times to reduce the carbonation. Think of a 2 liter bottle of soda - every time you open it, some CO2 comes out and eventually it goes flat. The more headspace in the keg (you should have plenty, with only 3.75gal inside), the fewer times you should have to bleed the pressure off. I don't know how to quantify how much pressure you'll be letting off.

If you shake the keg after bleeding the pressure out, you can do bleed it off more frequently, again just like a soda bottle you're shaking the dissolved CO2 out.
Unfortunately I bottled instead of using a keg. I could pull the caps of 12 or so bottles, recap and test until I get to 4+ bottles with the right carbonation. Other than carbonation, would this impact the beer?
__________________
On Deck: none
Primary: none
Secondary: none
Conditioning: none
On Tap: Patriot Pale Ale, Bock, AB Clone, Hard cider

 
Reply With Quote
Old 06-06-2011, 08:12 PM   #6
LordUlrich
Recipes 
 
Dec 2010
Rochester, MN
Posts: 540
Liked 12 Times on 11 Posts


If it were me I would not worry about it. Recaping the bottles opens you up to alot of potental problems(infection,oxidation, etc). I have also heard you should slightly overcarb for competition anyway.
__________________
Don't take any more faith in anything I say than you would anyone else on the internet. If you listen to what I say, then hurt your self or break something it is your own fault, I am just expressing my opinion or experience.
THINK for your self!!

 
Reply With Quote
Old 06-06-2011, 08:35 PM   #7
CPooley4
Recipes 
 
Apr 2009
Cottage Grove, Wisconsin
Posts: 393
Liked 14 Times on 8 Posts


I wouldn't worry about it. I've got you calculated at a 2.65 volumes of CO2. This is assuming the highest temp was 65 degrees prior to bottling. If it was higher, say 68 degrees, then I have you at 2.6 volumes. American Brown Ale calls for 1.5 to 2.5 volumes. You're quite close and judges have no way of measuring the CO2 level in your beer. I'm guessing you won't get many (if any) comments regarding it being too carbed.

My brew chart below in my signature has a kegging/bottling calculator that could be a good reference for you in the future as well. Has recommended CO2 levels for each style along with a calculator and how to for both bottling and kegging.

cp
__________________
CP's Brew Workbook

If you're considering buying brewing software do yourself a favor and download my Brew Chart/Workbook first. You may not need to spend that money.

I like beer math!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
using juice in priming solution burtonbaton Bottling/Kegging 5 10-29-2010 04:39 AM
When Exactly Do You Add the Priming Sugar Solution hiphops Bottling/Kegging 2 10-04-2010 08:30 PM
How Saturated Is Your Priming Solution? wendelgee2 Bottling/Kegging 2 02-15-2010 03:14 PM
Frozen priming solution dale1038 Bottling/Kegging 3 01-27-2010 06:19 PM
Mixing priming solution DraconianHand Bottling/Kegging 3 06-01-2007 09:07 PM


Forum Jump