Carbonation in secondary

[mattmarion]

Hey guys,

Just tested my beer before I was about to put it into a keg and it's got a good bit of carbonation. It was in secondary for about two weeks, primary for a week before that, glass carboy with airlock. I dry hopped about a week ago.

AIPA

1.064 OG
1.010 FG

66 F

It's really my first beer and I haven't heard of this which makes me worry. Does this happen or is it infected? Doesn't taste too bad to me.

 

[insanim8er]

Hey guys,

Just tested my beer before I was about to put it into a keg and it's got a good bit of carbonation. It was in secondary for about two weeks, primary for a week before that, glass carboy with airlock. I dry hopped about a week ago.

AIPA

1.064 OG
1.010 FG

66 F

It's really my first beer and I haven't heard of this which makes me worry. Does this happen or is it infected? Doesn't taste too bad to me.

Carbonation is a natural byproduct of yeast. It's fine. Often wine has to be degased in order to remove the co2.

 

[maffewl]

Ha... "Doesn't taste too bad"

Don't psych yourself out... it's common and everything should be fine.

 

[atreid]

Uuuh... I got that once. Made a Scottish for Christmas and only bottled one carboy (which was fine). Let the other one sit for another month or so... too lazy to bottle it. It got somehow carbonated quite a bit (pretty sure it wasn't infected). It was carbonated to the point I had to make a mess on every bottle just to get it full.

So I bottled it like normal adding sugar. It turned out very over carbonated not that it's surprising (like volcano bottles when opened). If your beer is in any way like this, you might want to aim for the lower end of the carbonation range for your style.

(edit) : lol I just noticed you're kegging. Nevermind then, just carb at the pressure you want and everything's going to balance itself... dissolved CO2 equilibrium and stuff... ;-)