Search results

Again, I am new to brewing. From a basic equilibrium argument, though: In a capped bottle, the CO2 from priming fermentation has only 2 places to go, into the headspace or into the beer. Pressure is created in the capped bottle because the CO2 diffuses from the beer into the headspace. As...

I meant in addition to the sugars. That's why I said it is "also" a function of temp and pressure. Good point that inside the capped bottle it is a closed system so the increased headspace pressure forces the CO2 into solution. Like you said, if you don't chill the beer prior to opening, it is...

A trick a lot of home brewers use to lower their ferm temps is to take a wet t shirt and drape it over the fermenter and leave the fan blowing on it. You can also place the fermenter with the t shirt on it in a tub with a bit of water so as the water evaporates from the t shirt, more water will...

Agreed. I was replying more to Michael's comment than the root problem of the OP, I guess. In regards to the OP, it seems like too much priming sugar is the primary culprit. Higher temps will lead to more activity (to a point) but every equation has a limiting factor. In this case it would...

I am new to the forums and brewing so by no means do I intend on sounding like I am arguing with more experienced brewers. I do hold a BS in molecular/microbiology, though. The carbonation level in the bottle is also a function of temperature and pressure. The colder the beer, the more CO2...

Thanks, all.

Hello all, I'm new to the forums and to brewing. I am deployed in Afghanistan right now but will be home shortly and really look forward to getting my first brew under my belt. I already have my kit picked out and ordered. I have been reading fervently on the process. I hold a BS in Molecular...