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Old 06-09-2012, 02:50 AM   #11
Genjin
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Stores often just toss in 5oz of sugar which is usually too much. You should probably be using a calculator to figure out how much sugar to add. That way you can also use the amount that is appropriate for the style. I like to shoot for 2 volumes of co2 for British styles, 2.5 for American and 2.8 for Belgian and French.

Also, if you had the beer in the fridge for less than 24 hours then there is a good chance that the co2 has not gone into solution and that might be responsible for your gushers.



 
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Old 06-09-2012, 03:41 AM   #12
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Originally Posted by Genjin View Post
Stores often just toss in 5oz of sugar which is usually too much. You should probably be using a calculator to figure out how much sugar to add.
Both of those statements are very true. Try the tasty brew calculator, never lets me down.
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Old 06-09-2012, 12:04 PM   #13
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To add to that, I find it unlikely that the store knew what your actual final volume was when bottling. They may have guessed, but didn't know your loss due to boil off, trub, beer left in the fermenter, etc. I did the same thing on my second batch. Since then I have started measuring it out on a gram scale once I know what the actual volume is. I also use the online calculator previsously mentioned.

 
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