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Old 01-19-2013, 05:46 PM   #1
etrain666
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Default Gushers

After about 30 batches, I seem to have half if them turn out to be gushers with about 2-3 months aging. Beer still tastes good, and long cold conditions seems to help, but it's getting frustrating. I clean my bottles well and dunk them in sanitizer before filling. I typically use 3/4 cup if priming sugar. Any ideas?

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Old 01-19-2013, 06:24 PM   #2
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Weigh your priming sugar instead of measuring. Boil, rack beer on top in a circular motion and then gently stir it with your sanitized racking cane.

Sounds to me like you aren't mixing the prime in well enough.


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Old 01-19-2013, 08:51 PM   #3
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Buy kegs! you will never look back!
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Old 01-19-2013, 10:18 PM   #4
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I totally agree since I started using my keg I haven't bottled since.
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Old 01-19-2013, 10:21 PM   #5
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I'm slightly disappointed this thread isn't about gushers gummy candy lol.

Anyways I agree with that guy, try weighing it out. Ideally an ounce/per gallon ratio is what you want. So 3/4 a cup for 4 gallons is too much and could result in gushers, not the gummies.
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Old 01-19-2013, 10:57 PM   #6
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Thanks for the feedback. I will start by reducing the priming sugar.
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Old 01-19-2013, 11:03 PM   #7
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Quote:
Originally Posted by sirmeowsalot View Post
I'm slightly disappointed this thread isn't about gushers gummy candy lol.

Anyways I agree with that guy, try weighing it out. Ideally an ounce/per gallon ratio is what you want. So 3/4 a cup for 4 gallons is too much and could result in gushers, not the gummies.
I also wanted to hear about the candy
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Old 01-20-2013, 12:18 AM   #8
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Gushers that take that long to develop have 2 causes that I can think of. First is a short fermentation that has you bottling before the yeast are quite done. You can avoid this by giving the yeast more time and perhaps a warmer finish as the yeast are doing their cleanup.

The second is an infection of some kind that takes that long to develop. Have you replaced your tubing as that is a good source for an infection as the tubes are hard to clean.
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Old 01-20-2013, 12:50 AM   #9
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Quote:
Originally Posted by RM-MN View Post
Gushers that take that long to develop have 2 causes that I can think of. First is a short fermentation that has you bottling before the yeast are quite done. You can avoid this by giving the yeast more time and perhaps a warmer finish as the yeast are doing their cleanup.

The second is an infection of some kind that takes that long to develop. Have you replaced your tubing as that is a good source for an infection as the tubes are hard to clean.
^This^

I was having this problem at one time. A good source of that infection can be cross contamination from yeast of previous batches. I discovered that what I thought was a good bottle cleaning process was indeed flawed. I used to just rinse my bottles 2 or 3 times after I poured the beer. Then I would dry them and sanitized on bottling day. After having the gusher problem I grabed a few supposedly clean bottles out of the box to inspect them more closely. I realized that almost all of my bottles had a very light layer of yeast residue that didn't come off when I rinsed them. Now all of my bottles get dropped into a bucket of strong oxiclean solution after I pour. I let them soak for a few days, then rinse, dry, and box them up. I re-use the oxi solution 2 or 3 times and then I make a fresh pail. My bottles are now perfectly crystal clear, and I never had a gusher ever again.
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Old 01-20-2013, 12:42 PM   #10
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You just described my bottle cleaning process exactly. I rinse bottles, shake them up with water and then dry and sanitize. I have not let them soak and it clearly sounds like I should start doing that.

I dont think its due to under attenuation. I temp control everything pretty good, give the beer 3 weeks minimum and usually my FG ends lower than I expected or even wanted.


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