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Old 12-07-2012, 04:38 PM   #11
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I don't think it's the priming calculator, it's the fact that you selected 1 volume of CO2. Like I said, that's basically flat. It's not much more CO2 than is present in your warm beer post-fermentation.

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Old 12-17-2012, 01:02 PM   #12
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Well despite the low amount of priming sugar, the bottle flip technique seemed to work. I popped one of the milds last night and it had a nice, foamy head instead of a ring of weak bubbles. I'll try a few more this week, but so far just flipping the bottle seemed to do the trick.

Color me surprised. Thanks GrogNerd, for the original tip!
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Old 12-17-2012, 01:07 PM   #13
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glad to hear it!

wish I had found this tip earlier; only had 4 left of my undercarbed Belgian

"Why must it always be pandemonium?" - George Mueller/Nelson Van Alden

"Beer. Good." - Words of House Grog

drinking: Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2
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