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Old 10-07-2011, 12:07 PM   #1
Polaris96
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Apr 2010
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OK a few months ago bottling some rogenbier. Carbonating with yeast.

Used a larger than average corn sugar charge (1 1/8cups) Becasue I wanted nice foamy foamy rogenbier.

The issue is uneven carbonation.

I added the sugar charge after racking to the bottiling bucket. stirred well for about 5 min. then allowed the bier to stand about 15min before bottling.

I wasn't 100% scientific about keeping the air space exactly equal in each bottle but they weren't THAT far off - all about equal by eyeball.

Some carbonated nice n foamy. Others came out like english bitter.

Is it possible that the caps were leaking CO2? I can't think of why else there would be such disparity. the bottles were conditioned together in the same area.

Anybody had this problem?



 
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Old 10-07-2011, 01:58 PM   #2
subliminalurge
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Quote:
Originally Posted by Polaris96 View Post
Is it possible that the caps were leaking CO2?
It does happen. I've gotten rid of a few bottles here and there because they didn't carb up properly two batches in a row. If I get a beer that isn't carbed like the rest I mark the bottle with a piece of tape. If it's undercarbed the next time I use it, in the trash it goes. Sometimes there's a little unevenness along the rim of the bottle that prevents the caps from making a good seal.

Then again, other times I've found that the bottle is fine. In those cases I mostly blame it me being lazy while bottling and just didn't push down quite hard enough on the capper for that one.



 
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Old 10-07-2011, 02:03 PM   #3
rycov
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Feb 2010
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how long have they been carbonating?
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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 10-07-2011, 02:11 PM   #4
ayoungrad
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Also, its a better idea in the future to dissolve the priming sugar in water and then rack your beer on top of that. Trying to stir and dissolve the sugar after racking will lead to an uneven mix. Not to mention excessive oxygenation.

 
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Old 10-07-2011, 02:20 PM   #5
rycov
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damn. i didn't even read that. yes, dissolve the sugar first.
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Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 10-07-2011, 04:46 PM   #6
Polaris96
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Apr 2010
Long Isalnd NY
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OK my bad I did, in fact, dissolve the sugar and boil the solution, which was then allowed to cool and added to the bottling bucket with a healthy shot of CO2 on top to prevent oxygen contamination as I gently stirred during rthe racking.

I always bottle condition for at least 30 days. The time period had no visible effect on carbonation, though. Some of the early bottles were nicely hefeweiss'ish while some of the eldest (it took about 3 months to drink everything) were positively english in character. There were varying levels of carbonation across the batch during all periods of consumption.

I will definitely be paying closer attention to the capper, this go around. Is it worthwhile to switch to one of the fancy bench mounted cappers?


 
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Old 10-07-2011, 05:50 PM   #7
ayoungrad
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Did you add the priming solution to wort that was already racked in the bucket or did you pour the priming solution into an empty bottling bucket and then rack the wort on top of the priming solution?

I would bet capping has nothing to do with your issue.

 
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Old 10-07-2011, 07:16 PM   #8
rycov
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the wing capper never gave me any issues. only thing i can think of is either they need more time. (sometimes it takes a long time) or they didn't get capped well enough sorry i can't offer anything else.
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Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 10-07-2011, 07:52 PM   #9
TopherM
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Make sure you put them all in the fridge for at least 3 days before serving as well. While conditioning/carbing at 70ish degrees, a large % of the carb will actually just linger in the dead space of the bottle. At 70, it slowly dissolves into the solution, but not very fast. At 34-36, however, it only takes AT LEAST 36 hours or so for all of that carbonation to dissolve into the solution.

A beer with lots of carb in the headspace will gush a bit when you open it and pour with alot of thin head that dissipates very quickly.

A beer with lots of carb actually dissolved into the solution WON'T gush when you open it and will have a smaller, but thicker, longer lasting head.
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Old 10-07-2011, 10:07 PM   #10
beaksnbeer
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Quote:
Originally Posted by ayoungrad View Post
Did you add the priming solution to wort that was already racked in the bucket or did you pour the priming solution into an empty bottling bucket and then rack the wort on top of the priming solution?

I would bet capping has nothing to do with your issue.
It's no longer "wort" it's beer



 
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