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Old 12-07-2012, 04:38 PM   #11
zachattack
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Mar 2012
, MA
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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
Krid
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Nov 2012
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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
GrogNerd
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Oct 2012
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glad to hear it!

wish I had found this tip earlier; only had 4 left of my undercarbed Belgian
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drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

 
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