Carbonation issues

[grey487]

So, I have my 3rd batch of beer in the primary right now. Both of my first 2 batches I have had issues getting the carbonation right. Let me start by saying my house is generally 67 degrees which i know may be contributing to my problems.
The first batch (pale ale with a sg of 1.042 and HBU of about 75) I stored in my (somewhat) heated basement which was around 61-63 degrees. Due to inexperience I put in 3/4 cup of priming sugar in when I transferred to the secondary. I realized my error and allowed a full 2 weeks in the secondary. I added another 3/4 cup in the bottling bucket. I did not stir before transferring to the bottles. I got somewhat uneven results. Some bottles were more carbonated than others. A few didn't get much of a head at all when poured.
The 2nd batch was fermented and stored upstairs where the temp was always above 66. I did the 3/4 cup the recipe called for and have had it bottled for 2 weeks now. I opened a bottle today and still did not get a head on the pour. I don't want to overcarbonate but can I add more sugar without running the risk of exploding bottles?

 

[Yooper]

Can you get a cheap kitchen scale? The reason I ask is that "3/4 cup" is different for each of us, depending on the amount of humidity and even the size of the grains of sugar. If you can measure out 5 ounces of corn sugar, that's a definite amount and without any error possibilities.

Make sure you dissolve the sugar in boiling water, and add to your bottling bucket and rack the beer into it from the bottom so that it swirls and mixes well. keep the bottles above 68 degrees, upstairs is fine, for three weeks at least.

 

[ChrisJPassarelli]

You didn't mention this explicitly, so disregard this if you did this and just didn't write it:

The main thing is you want to make a solution out of the sugar, not just dump it in. This also helps to sanitize the priming sugar. Take your 3/4 cup, or whatever quantity you want, dissolve it in maybe a pint of water, and boil it for a good 10 minutes. Cool it down, put that in the bottling bucket, and THEN rack the beer in. That's the way to ensure that it gets evenly distributed.

I doubt that the 63 degree temp or so is the problem; as you said, you tried it at 66 and still had no luck. Anywhere around there should be fine if you give the yeast enough time to work.

It sounds like you just want to be sure to get a better distribution. The act of racking your beer into the sugar solution in your bottling bucket should be more than enough.

If you did this, though, I'm not sure what's going on! Maybe your capping isn't making a proper seal and the CO2 is escaping, or something. But that'd be pretty unlikely.

 

[grey487]

Thanks Yooper and Chris, I did boil the sugar for 10 min in about a pint of water. I do have a scale and will definetly use it next time. I also put the sugar water in first but did not rack from the bottom, rather I let it pour down the side of the bucket.
Can't say for sure about the capper but I do know they don't leak when turned upside down.