JeffoC6
Well-Known Member
Am I the only one? If you do too, please let me know. I'm really getting frustrated. I've gone from simply racking on top of my priming sugar solution to stirring very gently, and I'm still getting some that are flat, and some that are gushers.
I just opened up Bavarian Hefeweizen tonight (Ed Wort's recipe), and the thing gushed all over the place. I'm fairly certain that I'm not having infection problems, as my bottle cleaning and sanitizing process is very thorough.
Previously, I wasn't getting even carbonation in my beers. Some were flat, some were overcarbonated, and some were perfect. So I figured I'd give "stirring" a try. Well, the Bavarian Hefeweizen I stirred is all sorts of inconcistantly carbed. Yet, the Simcoe IPA that I didn't stir a few batches prior, is perfect carbed.
I don't get it...
I just opened up Bavarian Hefeweizen tonight (Ed Wort's recipe), and the thing gushed all over the place. I'm fairly certain that I'm not having infection problems, as my bottle cleaning and sanitizing process is very thorough.
Previously, I wasn't getting even carbonation in my beers. Some were flat, some were overcarbonated, and some were perfect. So I figured I'd give "stirring" a try. Well, the Bavarian Hefeweizen I stirred is all sorts of inconcistantly carbed. Yet, the Simcoe IPA that I didn't stir a few batches prior, is perfect carbed.
I don't get it...