Bottle carbonation - more like pop than beer

[eko]

My last batch was a partial extract oatmeal stout. It tasted pretty good, but the carbonation was off. It fizzed more like a coke. What did I do wrong?

 

[flars]

What do you mean by, "it fizzed like a coke". What size batch and how much priming sugar? How long did you bottle condition and at what temperature? How long did you chill the bottles before opening?

 

[eko]

When poured from bottle into glass, the bubbles came fast and quick. They didn't form a lasting head. Instead they popped (closest I can described) when they got to the surface, sounded like a sizzle - much like a coke sounds when poured into a glass.

5 gallons, got about 53 bottles (12oz). Used 5oz (3/4 cup) priming sugar. I first tested the bottles at 2 weeks. It's been 6 weeks and they're acting much the same. They've been conditioning in ambient temps around 70F, maybe as high as 75F. I chilled in a fridge for 24 hours and I've opened them up without chilling. The only difference I've noticed is that when chilled, the beer seems to be a little thinner, less to my liking for its style, when warmer it has a silkier mouthfeel. The carbonation & lack-of-head acts similar whether I chill it or not.

I made a Pale Ale around the same time with no issues, same size, same bottling procedure & conditioning.

Could an overactive fermentation affect the carbonation/head/bottle conditioning? I did have problems controlling the temp in the first 24 hours of fermentation.

 

[fiveohmike]

That seems a bit high for the corn sugar. I usually use 3oz of corn sugar in 5 gallon batches and they can get pretty foamy. Thats just my .02 YMMV

 

[flars]

Your bottle conditioning is about as good as it can be.

I use 5.0 ounces of corn sugar for my Amber Ales. I don't get the carbonation problem you have. There is two things I am doing differently. I weigh the priming sugar. Weight is more accurate than scooping the sugar. You may be using more priming sugar than you think. I also chill my bottles for at least a week. I drink some after a few days, but I don't expect a proper head unless they have been chilled a week. My frig temp is 35° to 37°F. It is for storing yeast. The Amber has to warm a few degrees before a nice head pours.

Next batch try weighing out your priming sugar and chill longer to see what happens. Use the same conditioning procedure that you have been doing.

My preference for a stout is to carb with 4.3 ounces of corn sugar.

 

[flars]

Oops! The stout that I use 4.3 ounces of priming sugar in is a dry stout. An oatmeal stout I would go with less for a creamier mouth feel.

 

[Dave_K]

Sounds like it is over carbonated. 3/4 cup may be a little more than wanted for a stout but shouldn't result in over carbing like that.
How long did you let it ferment? Did you check that it was finished with a hydrometer?
Could be that it was bottled before completely finished fermenting and the remaining sugars combined with your priming sugar over carbonated it.

 

[eko]

Thanks. I'll be sure to weigh next time and see how close my 3/4 cup comes to 5 ounces. Wish I'd asked yesterday. Earlier tonight I bottled an IPA using the same method. I didn't realize I needed more or less priming sugar based on the style. Is the a quick reference you can point me to?

Dave, I assumed it was done. I left it in the fermenter 13 days. But time & life were working against me and I didn't take repeated readings. Also I messed up my OG reading, & my FG reading. I forgot to take FG before adding the priming mix, with that in mind the reading was ~1.013. But I don't know how meaningful that is.

 

[flars]

Here is one of the carbonation calculators available. Also lists the various sugars that can be used.
It has a 'to style' option. I've started with this. Now I use what I feel is right for the beer I brewed.
http://www.northernbrewer.com/priming-sugar-calculator/