Naked_Eskimo
Well-Known Member
So I cracked the first bottle of an American Pale Ale that I made (Kona clone), and I knew it was going to be overcarbed based on a miscalculation of priming sugar added. Maybe a difference from the desired 2.0 to 2.4 volumes CO2, so not too bad.
However, there is some residual sweetness in the beer, that shouldn't be there since I hit the OG and FG on the head.
I'm wondering is it possible that there is some left-over priming sugar that was not metabolized by the yeast, thus giving rise to the sweetness?
I did crash cool for 5 days prior to bottling, but dont believe that should've dropped out all the yeast, there should have been plenty to use up all the priming sugar -- as was attested by the overcarbonation.
Any thoughts?
However, there is some residual sweetness in the beer, that shouldn't be there since I hit the OG and FG on the head.
I'm wondering is it possible that there is some left-over priming sugar that was not metabolized by the yeast, thus giving rise to the sweetness?
I did crash cool for 5 days prior to bottling, but dont believe that should've dropped out all the yeast, there should have been plenty to use up all the priming sugar -- as was attested by the overcarbonation.
Any thoughts?