Hi guys,
I know there are a few threads about this but couldn't find a definite answer.
I bottled a 1 gallon DIPA batch about 10 days ago and the beer is way over carbed, foam gushes out after opening and is almost only head after pouring it gently in a glass. I can just tell by the noise in makes when uncapping it that it is over carbed. No bombs though - put it straight in the fridge.
Anyway, trying to wonder why. Fermented for 3 weeks at 70F. Had steady hydrometer readings before bottling. Cold crashed 24 hours and bottled direcly after cold crash without warming it up. I used a basis of 25g of corn sugar per gallon and adjusted by weight so i think i used 85% of the sugar. So the amount was perfectly exact.
However, I've been reading different suggestions that cold crash sucks in extra co2 which could explain it's over carbed. What's your advice on this? I have a batch cold crashing right now and would like to bottle it tonight but it don't know how much corn sugar to use.
Thanks!
I know there are a few threads about this but couldn't find a definite answer.
I bottled a 1 gallon DIPA batch about 10 days ago and the beer is way over carbed, foam gushes out after opening and is almost only head after pouring it gently in a glass. I can just tell by the noise in makes when uncapping it that it is over carbed. No bombs though - put it straight in the fridge.
Anyway, trying to wonder why. Fermented for 3 weeks at 70F. Had steady hydrometer readings before bottling. Cold crashed 24 hours and bottled direcly after cold crash without warming it up. I used a basis of 25g of corn sugar per gallon and adjusted by weight so i think i used 85% of the sugar. So the amount was perfectly exact.
However, I've been reading different suggestions that cold crash sucks in extra co2 which could explain it's over carbed. What's your advice on this? I have a batch cold crashing right now and would like to bottle it tonight but it don't know how much corn sugar to use.
Thanks!