carbonation problems - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > carbonation problems

Reply
 
Thread Tools
Old 06-20-2012, 12:34 PM   #1
grey487
Recipes 
 
Mar 2012
Brownsburg, IN
Posts: 43
Liked 1 Times on 1 Posts



Hi everyone, thanks for taking the time to read this. I'm having an ongoing issue with carbonation and stubbornly haven't sought much help sooner. In a nutshell, my 5th batch of extract brew is in the secondary now. My first batch was one of the best beers I've had and the next 3, well they weren't even close, even tho one was the same kit as the first. I believe the one in the secondary isn't going to be any better. The flavor has been good on the following batches but a nearly straight down the middle pour yields about 1/4" of head.
The known differences btwn batch 1 and the following 4 are:
1. First batch of wort boiled ended up 2 gals so I put 3 gals of reverse osmosis water, straight from bottle, from a local water bottler. Perhaps it was better oxyginated as a result?
2. Used different sanitizer and rinsed it as well. First batch used carlson(?) And I rinsed it off. Following batches I used starsan and didn't rinse.
3. In my first batch I made another beginner mistake and put the priming sugar
in the secondary. Realized my mistake and left it in the secondary an extra week to release excess carbonation so the bottles didn't explode.
4. First batch was made entirely with bottled water and following batches all used at least partially (I know) softened tap water.Basically in the first batch I made a ton of mistakes that I didn't make for the followiing batches and still came out with better beer.
My local brew shop leaned toward my problems being from either lack of oxygen(which I don't believe for batches 3-5) or the softened water.
Any thoughts would be appreciated!

 
Reply With Quote
Old 06-20-2012, 04:06 PM   #2
smiller
Recipes 
 
Dec 2011
Norman, OK
Posts: 181
Liked 9 Times on 8 Posts


As long as you add around 4 oz of corn sugar at bottling and wait 3-4 weeks, you should be carbed (unless you are brewing high-gravity beers). What are the styles you are having problems with? What have their OG's been?

 
Reply With Quote
Old 06-20-2012, 04:10 PM   #3
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


What specialty malts are you using in your brews? Things like caramel malts and wheat can aid in head retention and formation.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Old 06-20-2012, 04:20 PM   #4
grey487
Recipes 
 
Mar 2012
Brownsburg, IN
Posts: 43
Liked 1 Times on 1 Posts


I used 3/4 cup of priming sugar in each batch. The brews have been: pale ale, wheat ale, pale ale, mild ale, and in the secondary right now rye ipa. Another thing about the OG, I never got with in .008 of the OG the kit said it would reach. Not sure what the speciality grains were since they were lumped together in the kit.

 
Reply With Quote
Old 06-20-2012, 05:56 PM   #5
smiller
Recipes 
 
Dec 2011
Norman, OK
Posts: 181
Liked 9 Times on 8 Posts


But how high are the gravities? Have they been above or below 1.070?

 
Reply With Quote
Old 06-20-2012, 06:12 PM   #6
grey487
Recipes 
 
Mar 2012
Brownsburg, IN
Posts: 43
Liked 1 Times on 1 Posts


No, the highest of the thee batches iv tasted (after 3+ weeks in bottles) was 1.052

 
Reply With Quote
Old 06-20-2012, 06:17 PM   #7
homebrewdad
HBT_SUPPORTER.png
 
homebrewdad's Avatar
Recipes 
 
Jan 2012
Birmingham, AL
Posts: 3,275
Liked 384 Times on 279 Posts


If we are talking bottle carbonation, do you get the hiss when you open a bottle, or is it absolutely flat?

What temperature are you storing the bottles at, and for how long, before you open them?

If the issue isn't carbonation, but head retention, it's time to look at recipe and glassware issues.

Edit - secondary has zero - repeat, ZERO - to do with carbonation. There is no way for you to consider a batch in secondary and have any idea if you will have a carb problem from it.
__________________
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

 
Reply With Quote
Old 06-20-2012, 06:40 PM   #8
grey487
Recipes 
 
Mar 2012
Brownsburg, IN
Posts: 43
Liked 1 Times on 1 Posts


The primary and seconday are held at appx 72 degrees in my 62-63 degree basement with a brew belt. The bottles are also stored in the basement at 63 degrees for no less than 3 weeks. Some bottles are still unrefrigerated and have been held at 63 for 3+months. There is a hiss and a slight carbonation taste in all batches. But not nearly enough. Often after pouring and sitting for a minute or 2 there seems to be slightly foamed formations on top. My LHBS suggested they were protiens. The reciepe (I would think) should be good since it is a kit that has turned out well in the past. Thanks for the help!

 
Reply With Quote
Old 06-20-2012, 06:52 PM   #9
grey487
Recipes 
 
Mar 2012
Brownsburg, IN
Posts: 43
Liked 1 Times on 1 Posts


Also, I think I'm ok on glassware, using english pint glasses and pilsner glases.

 
Reply With Quote
Old 06-20-2012, 06:53 PM   #10
homebrewdad
HBT_SUPPORTER.png
 
homebrewdad's Avatar
Recipes 
 
Jan 2012
Birmingham, AL
Posts: 3,275
Liked 384 Times on 279 Posts


Quote:
Originally Posted by grey487 View Post
The primary and seconday are held at appx 72 degrees in my 62-63 degree basement with a brew belt. The bottles are also stored in the basement at 63 degrees for no less than 3 weeks. Some bottles are still unrefrigerated and have been held at 63 for 3+months. There is a hiss and a slight carbonation taste in all batches. But not nearly enough. Often after pouring and sitting for a minute or 2 there seems to be slightly foamed formations on top. My LHBS suggested they were protiens. The reciepe (I would think) should be good since it is a kit that has turned out well in the past. Thanks for the help!
Three weeks at 70 degrees is the baseline for normal gravity beers. Higher gravity or lower temps can make the process longer.

As for foam... do you use dish detergent on your glasses? This can kill foam.
__________________
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
carbonation problems johnthemc Beginners Beer Brewing Forum 8 12-21-2011 05:45 PM
Problems with Carbonation monty67 Beginners Beer Brewing Forum 5 01-24-2009 02:45 AM
Carbonation Problems stemcell001 Beginners Beer Brewing Forum 7 09-04-2007 02:53 AM
Carbonation problems samuelzero Beginners Beer Brewing Forum 4 06-03-2006 05:06 PM
carbonation problems? Bopper Beginners Beer Brewing Forum 5 04-14-2006 03:12 PM


Forum Jump