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Old 08-10-2007, 09:52 PM   #1
kevinrmclean
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Default Overcarbonization

Just cracked open an IPA. Last week, it was flat. This week. Gusher!! Also what I could manage to get into a glass was very sweet. Primed with honey. The brew almost had a honey taste to it. Will open another in a bit and see what I get. Any suggestions would be great.


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Old 08-10-2007, 09:57 PM   #2
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More info would be good. Exactly how did you prime? At what temperature has the beer been stored? At what temperature are you serving the beer?


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Old 08-10-2007, 11:15 PM   #3
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I used 1/2 c. of honey to a five gallon batch. Put it into my bottling bucket and bottled as normal. It has been extremely hot here, but the house has not been any hotter than about 78.

I poured at about 45. I did a quick chilling the freezer. Could this be a problem?

I opened a second, and it was close to perfect. Al itlltle more head would have been nice, but am a little nervous about keeping the bottles too warm. I am thinking about transferring them all to cold storage to stop the carbonization.

I've got another chilling now and will post results later.

Thanks for the help.


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Old 08-10-2007, 11:20 PM   #4
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There could be some inconsistency in your carbonation levels in each bottle.

Sounds like it's time to get those bottles to a cooler location, if not chill them completely. 78 is pretty warm and will really foster a lot of carbonation.

If it were me, I'd put them all in the fridge.
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Old 08-10-2007, 11:22 PM   #5
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When carbing with honey, you've got to water it down first so that it mixes better.

And you've got to be aware that the sugar content will vary a bit and you just have to deal with it.

I wouldn't carb highly carbonated beers with honey because there is the risk you will go too far. For a British style though, you should be fine. Again though, for all I know you dumped some honey in the bottom of the bottling bucket and expected it to mix...
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Old 08-10-2007, 11:24 PM   #6
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Thanks for the info. I will transfer them to the fridge tonight. I am lucky enough to have a fridge that was not sealing well from work. They bought a new one and the old became a Homebrew fridge. Simple hasp and a lock seals her tight!!

Next into the fermenter will be a heffe. Being summer on the GA coast it will be hot for a while longer. Should I wait til cooler temps or keep on brewing in the warm house?
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Old 08-10-2007, 11:26 PM   #7
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Quote:
Originally Posted by kevinrmclean
Thanks for the info. I will transfer them to the fridge tonight. I am lucky enough to have a fridge that was not sealing well from work. They bought a new one and the old became a Homebrew fridge. Simple hasp and a lock seals her tight!!

Next into the fermenter will be a heffe. Being summer on the GA coast it will be hot for a while longer. Should I wait til cooler temps or keep on brewing in the warm house?

If brewing in hot temps, either do a Belgian which can handle it... or else select a Hefe strain which is renowned for giving more clove. That will at least help balance it. I can say from experience that WLP300 (the standard and much-loved Hefe-strain) is a freakin banana-split about 72 degrees or so...
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Old 08-18-2007, 10:44 PM   #8
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So, I let them set for a little longer, and success!!! The carbonization is great and flavor is very good. Not sure af the actual alcohol content, but it seems very high. Actually get a slight buzz from a 12 ouncer!

Thanks for all the info and help. This is a great forum of good people.


Fair Wiinds.


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Kevin
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Old 08-19-2007, 06:51 AM   #9
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Quote:
Originally Posted by kevinrmclean
...Thanks for all the info and help. This is a great forum of good people...
Yeah...I do what I can.


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