carbonation

Hey all! Long time lurker, thought I’d share my recent project. Afterall, couldn’t have pulled it off without a few hours here. I tried to attached pictures and a diagram, but I am getting an error (on iPhone). Will try on a PC later. I’m running 110psi into a refurbished Big Mac...

So as the title says, I need help. Most batches I make, end up being gushers, literal exploding-when-opening beers. As most of you might say, its not carbonation, because I use similar amounts of priming sugar on all of my batches (4-5oz of dextrose)... and those that don't become gushers end up...

Hello, I have a strange problem with my C02 lines. I recently updated from a 4 to a 6 keg keezer, and got a new 6 way manifold. For the first couple months everything has been fine, and all the C02 lines have been working. But recently one of the lines (the second in the chain) stopped pushing...

Hey! I'm currently brewing 6.5 gallons of kombucha for a small market and I'm still perplexed as to how I should efficiently do the secondary fermentation and bottling. I was wondering if it would be possible to use 5 gal carboys for secondary fermentation and flavoring? Then just filter...

Hello everyone, I have a 5gal keg, I brewed a Belgian blond ale and it was my first time doing force carbonation, I needed ready in a couple of days so I decided to go with the agitation method, I basically put the keg in the fridge for 24 hours and then connected to gas at 30psi while I...

Been getting flat beer on kegs despite apparently having enough pressure and low enough temperature, so I'm researching how to measure carbonation. Turns out the Zahm is quite expensive and the Gehaltemeters are even higher priced. Looking at the Taprite tester, turns out that it is merely a...

This is my second batch, and my first attempt at a pilsner. I understand pilsners are meant to be kept at a lower temperature, in my back room it's consistently between 11-14 degrees and the recommended temperature for this brew was 12-15. The initial gravity was 1.038 and after three weeks it...

Hi. I just bottled a Belgian dubbel, and used enough sugar to get to about 3.0 volumes I believe, but may be a bit above (or below) that. I used primarily 330ml bottles from Belgium (St. Bernardus, Rochefort, etc.). Anyone know how much pressure they can hold? Any reason to worry about bombs?

About two months ago we brewed our first ever lager. We had been doing ales for a good year and never had a single issue. I bottled my new lager one week ago. Just for the hell of it I chilled and popped one today to get an early hint. It tastes delicious, but there is minimal to no carbonation...

Hi! I have recently racked an APA from Primary to Secondary (after 9 days.) As this was a little "Too Session" for my liking, i have added some golden sugar which i am hoping will increase the overall alcohol content. Obviously, as it should, this has started to ferment again, in the same way...

I bottled a batch of ale three weeks ago using bulk priming method. When there’s almost nothing left in a pale I’ve noticed that most of sugar didn’t dissolve staying at the bottom, which never happened before. I waited for three weeks, opened a bottle and, as I was expecting, it turned out...

I'm a little baffled, here's the situation: I was messing around and decided to ferment a half-gallon each of apple cider, POM pomegranate juice, and cherry juice. I boiled each one briefly (I would later find out you're not supposed to boil apple cider. Oops), cooled them, pitched 2g of...

I recently went through a case of old (1-2 years) homebrews to see how they had been holding up to age. Almost every single beer was too foamy when poured, some were clearly over carbed, but others appeared fine until they were poured into a glass at which point they became mostly head. I have...

So I'm usually making IPAs and give 2.2 units of sugar for carbonation. So after carbonation is done and I open my bottles there usually bubbles start to rise from bottom and in like a minute they fill the space thats not beer. Is this normal or should I add less sugar, since sometimes I open...

I brewed an amber ale recently with 2 friends, our first time using an all-in-one brewing system similar to brewers edge mash & boil. I've done a few stovetop AG batches before, without major problems. However, this time our control over the mash temps was way off. The control panel showed temps...

Appropriate final gravity is reached and I place the beer into the keg. I normally do Hefs so I turn the pressure up to 18-25 PSI for 2 days. After two days I drop the pressure down to around 12 PSI for another 24 hours before bringing it down again to serving pressure. After this process, I...

I am new to bottling (and brewing in general). I have 5 gallons of hard cider I plan on bottling in Bordeaux style wine bottles. I have read that bottling carbonated beer/cider/mead/etc in wine bottles can be dangerous because wine bottles aren't made to handle whatever level of carbonation (or...

I have a 10 gallon SS Brewtech Brite Tank for sale. Only 3 months old and hardly used. It's an awesome vessel that's worked perfectly. Doesn't have any issues, just need a bigger one so I'm selling this. Has a few small surface scratches (see pics). Works great. Have the original box and manual...

Hi All, I'm bottling a new batch today. I have 1L bottles that I'll be bottling everything into, and am planning on priming each of them with 1 tsp of cane sugar. My question is: if I just get a teaspoon of cane sugar into each of them without any attempts to dissolve them.... will they...

Ive got a chocolate and peppers stout that is just about ready to bottle, and when I tasted it last, I found the chocolate flavor lacking. Since I plan on carbonating in the bottle, is it possible to use some sort of chocolate chip to provide the sugars and or bump up the chocolate flavor a...