curtw
Well-Known Member
Hey:
So I've been brewing about a year now, and the one issue that consistently bugs me is: over-carbonated bottles. Yes, I bottle my beer, with corn sugar for priming.
I've cut back on the amount of corn sugar I use. I religiously check that fermentation is complete before bottling (hydrometer). Most of my beers are fine for a few weeks, but more often than not, after a month or more in bottles, the percentage of over-carbed bottles starts to climb -- from 5% to 10% to ... up to 50% of my bottles.
I'm not super careful about temperatures after bottling, but all my bottles stay in my house, which probably maxes out at 76F this time of year (I'd say the range is probably 68-76F).
Is there anything special I should be doing? Should I give up bottles and start kegging? I'd rather have flat beer than the over-carbed stuff I get sometimes...
Thanks!
So I've been brewing about a year now, and the one issue that consistently bugs me is: over-carbonated bottles. Yes, I bottle my beer, with corn sugar for priming.
I've cut back on the amount of corn sugar I use. I religiously check that fermentation is complete before bottling (hydrometer). Most of my beers are fine for a few weeks, but more often than not, after a month or more in bottles, the percentage of over-carbed bottles starts to climb -- from 5% to 10% to ... up to 50% of my bottles.
I'm not super careful about temperatures after bottling, but all my bottles stay in my house, which probably maxes out at 76F this time of year (I'd say the range is probably 68-76F).
Is there anything special I should be doing? Should I give up bottles and start kegging? I'd rather have flat beer than the over-carbed stuff I get sometimes...
Thanks!