Carbonation Issues - Suggestions Appreciated

Hello all. I know there are a number of threads on this, but I can't seem to get anything to work. On the last several batches I have had issues with carbonation. I use the plastic carboys and add the priming corn sugar to the bottling bucket before bottling. I always ferment in one bucket (no secondary) and transfer to bottling bucket with priming sugar on day of bottling.

The last batch I made was the Founders Dirty Bastard clone and followed the recipe exactly. I brewed this in January and it sat in the buckets for the recommended time...several months. These bottles are seriously overcarbed and still are 9 months later. I also used the sugar calculators since I have had the issue before. The fermentation was definitely complete. I brewed the extract version of a recipe on this board.

Does the issue come from something that I am unaware of? Bad bucket, bad sugar? I clean with Oxy and Starsan and keep everything sterile as possible. I have uncapped and recapped which has helped the issue, but just not sure why I am getting the overcarbed bottles in the first place. The taste is great once I have recapped this batch. Any suggestions are appreciated.

 

Is every bottle overcarbed? If it's a handful, it could be that your priming sugar isn't mixed in thoroughly.

 

Prob too much priming sugar. Also why would you leave it in the primary for months? it should be done fermenting well before you even hit a month. most mine go 2 weeks max.

 

Regardless of beer style, I always use 3.5 oz priming / 5 gallons of beer. I always heat up 2 cups of water to dissolve the sugar into, introduce that to the bottling bucket and then rack the beer on top of that. Never had an overcarbed issue before.

OP: How much priming sugar are you using?

 

"These bottles are seriously overcarbed and still are 9 months later."

Beers do not "de-carb" with time in general.

Info needed prior to being able to give feedback include:
a) Is this AG or AE.
b) You say your beer was "done" but what was your FG on these which ended up being overcarb'd.
c) How do you measure it (weigh, or just eye it in measuring cup), and when do you measure it (are you entering accurate volume of final beer in bottle bucket or going by your initial amt in ferment bucket).
d) How to you prep and add the sugar.

 

Off-topic, but why not leave it in the primary for a while, if there's no deadline? The longer it stays, the better it will clear, and there is a considerable body of opinion suggesting that it will also improve the taste of the final product.

As with all things, patience begets quality.

Peace

BB

 

No, ive only heard the opposite. Many people say it imparts a yeasty flavor in the beer if left on the cake too long. The only counter to this is that is doesn't, not that it makes the beer taste any better. I wouldn't know since i never go past 2 weeks. If i want clear beer i can cold crash and use gelatin or i could filter which would make it clear within minutes not months.

Yes, of course there is no deadline but who wants to wait months before they get to enjoy their product. There are some beers i will let age, but i certainly wouldn't do it in the primary.

 

Was the calculation set-up to be used with corn sugar, and you used table sugar instead?

 

There is no way to know what teh problem is without more info as requested above.

I have had the exact opposite issue in the past.

Another question would be what is the temp where you are keeping your bottles? Maybe a little too warm and the yeast are going to town? Just a thought though. Definitely need more info.

 

I've left numerous beers in the primary for extended time and never had any sort of yeasty flavor apart from what was called for, but then I generally brew bigger, 7.5%-11.5% ABV stuff, which could be a factor. In fact I have a high-gravity Strong Ale on tuaca-soaked oak chips in secondary right now that was in the primary for almost six weeks, and the sample tasted loverly.

To each his own, it's all beer. I'm just saying there's no reason to rush.

On-topic OP, ballsy seems right on track with his questions, imho.

 

I let the fermentation last that long because the bigger beer needed time and everything I have read indicated that this was acceptable for a Scottish. I brewed this for my wife, who was pregnant, and this was her favorite beer. I didn't need the beer to be finished before the end of May. Unfortunately, I can't find my recipe as I have moved since I brewed this and the recipe isn't in my brewing files. Maybe I'll have to try this again!!

This was all extract and I am sure it was the same recipe on several threads here. I do know that the final gravity was inline with what the recipe called for. It fermented in what should have been a fairly cool location due to it being winter. The bottles have been in the basement of my new house since April, and I know it is a good temp there.

I did use the priming calculator on NB's site, which calls for just over 3.5 oz of corn sugar. I weigh the sugar and boil in the 2 cups of water and rack the beer from the fermenter on top of the sugar/water. I did a porter before this and it was really carbed at first but calmed down nicely over time.

Just odd to me that I have had this issue on the last few batches and I think i am pretty good at sticking to the recipe and guidelines. I'll probably just get a new fermenting bucket just to test the next batch.

And I typically do the 2 weeks fermenter/two weeks bottle for the IPA's/Pales. I like to get to them quick also, just wanted to have some patience with this one.

 

Hmmm....it's hard to say. My guesses are either the fermentation stalled just enough there was left over sugars still present vs mild infection at bottling which caused the excessive co2 production. Sucks to have a batch spoiled in the end by improper carbonation and not be able to pinpoint why...this happened to me more than once which is why I have been loving it ever since stepping into kegging! Good luck on the re-brew!