Pelican521
Well-Known Member
- Joined
- Jan 16, 2013
- Messages
- 522
- Reaction score
- 19
I have an chocolate oatmeal stout that's been bottled for two weeks and is already overcarbed
I thought I knew what I was doing by following the sugar priming calculator here:
http://www.northernbrewer.com/priming-sugar-calculator/
According to the calculator, it called for 3.5 oz of corn sugar but it had a slightly higher FG than Brewtoad calculated. It's FG was 1.022 (after 2 weeks) but should have been about 1.016.
I also added 3/4 lb of Lactose which would increase the gravity a little (which Brewtoad doesn't account for) but I'm thinking the yeast quit out before completely finishing as well. It was in the primary for two weeks and I checked the gravity a couple times to make sure it was stable before racking it onto 4oz of cacao nibs where it sat for another two weeks before bottling.
Has anyone recapped an entire batch to release some of the head space co2? Would this help it or an I at risk of contaminating my beer by doing it? Is there any other way to try to fix it?
Thanks in advance.
I thought I knew what I was doing by following the sugar priming calculator here:
http://www.northernbrewer.com/priming-sugar-calculator/
According to the calculator, it called for 3.5 oz of corn sugar but it had a slightly higher FG than Brewtoad calculated. It's FG was 1.022 (after 2 weeks) but should have been about 1.016.
I also added 3/4 lb of Lactose which would increase the gravity a little (which Brewtoad doesn't account for) but I'm thinking the yeast quit out before completely finishing as well. It was in the primary for two weeks and I checked the gravity a couple times to make sure it was stable before racking it onto 4oz of cacao nibs where it sat for another two weeks before bottling.
Has anyone recapped an entire batch to release some of the head space co2? Would this help it or an I at risk of contaminating my beer by doing it? Is there any other way to try to fix it?
Thanks in advance.