Carbonation problems

[ScotlandHomeBrewer1]

The last 2 batches of pale ale I did were primed with 100g of Dextrose in 19l of beer. After 2 weeks the carbonation was perfect after 5 weeks the fizz was overwhelming. The FG was around 1.012 in each case. Any ideas?

 

[Pkrd]

How long was the ferment? Did you wait until you had a stable gravity reading?

 

[zippyclown]

The last 2 batches of pale ale I did were primed with 100g of Dextrose in 19l of beer. After 2 weeks the carbonation was perfect after 5 weeks the fizz was overwhelming. The FG was around 1.012 in each case. Any ideas?

Off the top of my head I think the common answers to the overcarb problem will be:

1. Your beer wasn't done fermenting when you bottled it.
2. You overprimed
3. Sanitation issues (bottles not as clean as you thought?)

I'm leaning towards #1 or #3. Maybe #1. Wait until you think your beer is done and take a hydrometer reading. Then wait 3 days and take it again. If it's the same, you're good.

How long did you wait before bottling, and what temperature were you fermenting at, roughly?

zc

 

[m00ps]

a lot of my earlier batches suffered from #3 above. I knew it was a sanitation issue because only some of the bottles gushed. They were great at first, but a month or so down the road started to develop a weird metallic character and started gushing

 

[doug293cz]

100 gm (~3.5 oz) is definitely not an over prime for 19 l (~5 gal) of beer. So, must have been incomplete initial fermentation, or infection.

Brew on

 

[carstenh]

Similar question:
Fifth batch, all is going well. I let this one ferment 4 weeks at about 68 degrees F. Used a new measuring device from Mr. Beer for priming. Secondary fermentation was again 4 weeks. Carbonation seems perfect, perhaps a tad more "tang" in the mouth but not bubbling to excess in the glass or upon opening the bottle.

However, after a few good swallows, my tasting friend & I each had a few more belches than usual. Did not last long.

Just wondering if this is a sign of maybe too little time in the bottle, too much priming sugar, or finally got is right. Also, might there be troubles down the road if I don't get to the last bottles for a few weeks?

Thanks

 

[zippyclown]

Similar question:
Fifth batch, all is going well. I let this one ferment 4 weeks at about 68 degrees F. Used a new measuring device from Mr. Beer for priming. Secondary fermentation was again 4 weeks. Carbonation seems perfect, perhaps a tad more "tang" in the mouth but not bubbling to excess in the glass or upon opening the bottle.

However, after a few good swallows, my tasting friend & I each had a few more belches than usual. Did not last long.

Just wondering if this is a sign of maybe too little time in the bottle, too much priming sugar, or finally got is right. Also, might there be troubles down the road if I don't get to the last bottles for a few weeks?

Thanks

Give your bottles a good 3 weeks to carbonate. Different styles of beer are carbonated at different levels. What you are describing might be perfect for a saison but maybe not your preference for an ipa. A few extra burps isn't a big deal if you enjoy the beer I think.

 

[ScotlandHomeBrewer1]

The batches in question were fermented at room temp for 3 weeks I took a gravity readings when a transferred to the secondary. Which was within a couple a couple of points of FG then a 10 day dry hop and cold crash for a couple of days before bottling. The strange thing is the garage where I store the home brews is under the yeast working temps by around 10'C. Thanks for all the responses. Much appreciated😊

 

[unionrdr]

10C is 50F. Way too cool for the ale yeast to carbonate the beer. The temp should be 70F +/- a couple degrees for 3 weeks or so, depending on the style & size of the bottles. And never rack the beer anywhere till a stable FG is had. It could stall out, then start again after priming & bottling. That could have bad results, evehn dangerous.

 

[ScotlandHomeBrewer1]

Sorry after 3 weeks at room temp I transfer to the garage which is cold this time of year.

 

[unionrdr]

Ah, so they were carbed already? Seems like fermentation wasn't quite done yet. 100g of priming sugar for 5 gallons isn't a lot. 100g being 3 1/2 ounces, it should've been lightly carbed.

 

[ScotlandHomeBrewer1]

Thank you for your help I will keep more of an eye on the next batches. I have read some people slightly over prime and when at optimal carbonation steep the bottles in near boiling water to stop the yeast working. Has anyone tried this?

 

[unionrdr]

Not me, no. I just make sure the beer is done fermenting, settled out clear & weigh out the right amount of priming sugar for the style.

 

[ScotlandHomeBrewer1]

Cheers😊