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Old 03-10-2013, 03:11 PM   #11
eric19312
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Quote:
Originally Posted by storytyme
I'm going to start using the amount stated on beersmith for the given recipe. That should level things out.
Can you describe what you mean by over carbed in the 22oz bottles?

And I guess it might help if you can describe your bottling process.

No disrespect intended to smokinghole but I keep hearing this priming sugar mixing theory and it just doesn't match my experience. Once my bottles are fully carbed I see such little variation bottle to bottle that I just don't see any way to see a way to do the bulk priming so badly that you would get this result.

How about the caps on the 12 oz bottles? Any chance those weren't secure?



 
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Old 03-10-2013, 04:46 PM   #12
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I have adjusted my mixing of priming sugar. Before I put all of it at the bottom and let the beer siphon onto it from the carboy. Now I am putting half at the bottom and half after 2.5 gallons have been siphoned. I am also using the exact sugar measurement that Beersmith is telling me. Did I see a change? I will let you know in 3 weeks as I just bottled last night.



 
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Old 03-10-2013, 06:01 PM   #13
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Do you give the bottling bucket a stir?

 
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Old 03-11-2013, 03:44 AM   #14
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Not so much stirring more like swirling as it comes into the bucket. I don't want oxygen to screw things up.

 
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Old 03-11-2013, 03:10 PM   #15
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I do it backwards. Beer in the bucket. Measure beer. Calculate priming sugar, measure it, add water and boil. Pour hot solution into beer. Stir 30 seconds without splashing. Let sit 10 min or so and start bottling.

I know you need to be careful of oxygen but have done 20 batches this way no cardboard. I'm thinking the oxidation issue may be bigger deal for people who are legging and force carbing. Natural carbing the yeast get a chance to scavenge the oxygen. Also use O2 absorbing caps FWIW.

 
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Old 03-11-2013, 04:02 PM   #16
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I don't think that is backwards. Thats how I do it only I use a keg to bottle from and I just roll it around on the ground after purging so I mix the priming sugar. I think assuming a certain quantity of beer can leave you in a not so great place. If you end up with less than planned.
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Old 03-12-2013, 12:42 AM   #17
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My guess is an uneven distribution of priming sugar too. On an early batch a friend and I ran into this same issue. We bottled 48 or so bottles. I can't remember if I had the first 24 or second 24 to be bottled but the majority were all foam, the majority of his 24 were just fine. I now always use the inner part of the auto siphon to gently stir like previous guys said and haven't had any issues.



 
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