We brewed a 10 gallon batch of a DIPA. After brewing, and pitching, we split the batch into two 5 gallon buckets to ferment. After primary fermentation, we dry hopped each of the 5 gallon sub-batches (using different hops in each to see the level of difference it made in the beer). Once we were done with the dry hopping we bottled both sub-batches using the same amount (by weight) of priming sugar.
Now the problem is that one sub-batch is carbonated correctly and the other is way over carbonated (foams out like crazy after popping the top).
So two questions:
1. Is there a way to fix the over carbonation?
2. Anyone have any ideas why one sub-batch over carbonated while the other is good? We used the same amounts and sanitizing procedures all the way through.
Thank you!!
Now the problem is that one sub-batch is carbonated correctly and the other is way over carbonated (foams out like crazy after popping the top).
So two questions:
1. Is there a way to fix the over carbonation?
2. Anyone have any ideas why one sub-batch over carbonated while the other is good? We used the same amounts and sanitizing procedures all the way through.
Thank you!!
