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Old 01-20-2014, 06:46 AM   #1
Jun 2009
Posts: 459
Liked 31 Times on 25 Posts

Second batch I've brewed that is over carbed for me, just opened a couple bottles. First was BM's Black Pearl Porter, this one was another porter, my own recipe. I only used 3.5 oz corn sugar for more than 5 gal. It is good (especially if I swirl it for 5 min before I drink a glass) just over carbed.

I used Wyeast 1028, fermented for 4 weeks, no secondary, 65-67 deg until final week at 70. FG was 1.018. I think there must have been a some fermentables left at bottling, can't think of anything else. I suppose an infection but I can't taste anything and I had no other problems or signs of infection.

What is a good way to ensure full fermentation? Am I missing something?

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Old 01-20-2014, 07:02 AM   #2
dinnerstick's Avatar
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 272 Times on 199 Posts

assuming your bottling sugar math is appropriate for the level of CO2 you want, it could always be a wild yeast infection. some friends of mine always get a weird infection when they brew in one guy's basement, the beer starts out overcarbed and quickly becomes very thin bodied and cloudy, and the taste gets a bit yeasty. hopefully this does not apply to your beer! if everything is fine with the beer and you are confident about your fermentation, then... add less sugar?

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Old 01-20-2014, 07:29 AM   #3
tally350z's Avatar
May 2011
Tallahassee, FL
Posts: 1,288
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To answer your last question, the best way to ensure fermentation has completed is to take the gravity samples over a period of days. If the gravity hasn't dropped over that time then you know it has hit its final gravity.
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