freisste
Well-Known Member
Used a priming calculator to get to (I think) 2.4 volumes of CO2 -can't exactly remember. Added sugar by weight, not volume and made sure my volume of beer was right. I'm not getting gushers (at least by what I call a gusher). I just have a steady output of CO2 after opening a bottle that proceeds for probably 10 minutes.
So what causes this?
-I'm ruling out over priming. It's happened on a couple batches (only IPAs so far), but I am always careful about how much sugar to add.
-I'm ruling out infection. When it happens, it is batch wide, not a bottle here an there. I am not particularly careful about cleaning equipment between batches and it only happens on occasional batches, not every one. I would think contaminated equipment would contaminate all batches.
-The beers sit quite a while, at least a few weeks in the bottle and then at least a few days in the fridge. It doesn't seem to be affected by the exact point in that timeline. So I don't think it is a patience issue.
The only thing I can think of is that it seems (and this is an afterthought, so I don't have hard data) to happen when there is more sediment in the bottles. Not like the last beer or two out of a bottling bucket that get more, but like the beer didn't clear sufficiently and more precipitated after bottling. Could this cause nucleation points for CO2?
Also, at least on the latest batch I added carapils for head retention. I'm not sure, but it seems like if I couldn't retain a head I wouldn't overflow. But if that is the case, why do I have such good head retention to not need the carapils? Don't people usually have the opposite problem?
For what it's worth, I've done extract, pm, and AG and have had the issue to some extent with each method. I do BIAB, could crush size affect this?
I don't know, I'm kinda at a loss. In writing this post, I just lost an inch of the neck of my beer to a calm, 10 minute overflow.
Thanks in advance.
So what causes this?
-I'm ruling out over priming. It's happened on a couple batches (only IPAs so far), but I am always careful about how much sugar to add.
-I'm ruling out infection. When it happens, it is batch wide, not a bottle here an there. I am not particularly careful about cleaning equipment between batches and it only happens on occasional batches, not every one. I would think contaminated equipment would contaminate all batches.
-The beers sit quite a while, at least a few weeks in the bottle and then at least a few days in the fridge. It doesn't seem to be affected by the exact point in that timeline. So I don't think it is a patience issue.
The only thing I can think of is that it seems (and this is an afterthought, so I don't have hard data) to happen when there is more sediment in the bottles. Not like the last beer or two out of a bottling bucket that get more, but like the beer didn't clear sufficiently and more precipitated after bottling. Could this cause nucleation points for CO2?
Also, at least on the latest batch I added carapils for head retention. I'm not sure, but it seems like if I couldn't retain a head I wouldn't overflow. But if that is the case, why do I have such good head retention to not need the carapils? Don't people usually have the opposite problem?
For what it's worth, I've done extract, pm, and AG and have had the issue to some extent with each method. I do BIAB, could crush size affect this?
I don't know, I'm kinda at a loss. In writing this post, I just lost an inch of the neck of my beer to a calm, 10 minute overflow.
Thanks in advance.