JeffoC6
Well-Known Member
Hey all...Here are 2 questions that I have:
1- Since I'm only doing 1-gallon batches, when I use the online bottle priming calculator, should I make sure that I'm also accounting for the amount of yeast cake/trub/etc. that I'm leaving in my carboy? For example, instead of putting "total volume" as 1.0 gallons. Maybe I should be putting 0.8 gallons, etc? Because 1 gallon is such a small amount, being off a tenth of an ounce or so could actually make a large difference. Thoughts?
2- If you carbed your beers for the 3 week period, then put them in the fridge for a few days and found they were way overcarbed, can you simply take them back out of the fridge and allow them to settle at 70 degrees for another week or 2 without skunking your beer? Will doing this help? Or, once a bottle is overcarbed, it simply never goes away?
Thank you!
1- Since I'm only doing 1-gallon batches, when I use the online bottle priming calculator, should I make sure that I'm also accounting for the amount of yeast cake/trub/etc. that I'm leaving in my carboy? For example, instead of putting "total volume" as 1.0 gallons. Maybe I should be putting 0.8 gallons, etc? Because 1 gallon is such a small amount, being off a tenth of an ounce or so could actually make a large difference. Thoughts?
2- If you carbed your beers for the 3 week period, then put them in the fridge for a few days and found they were way overcarbed, can you simply take them back out of the fridge and allow them to settle at 70 degrees for another week or 2 without skunking your beer? Will doing this help? Or, once a bottle is overcarbed, it simply never goes away?
Thank you!