Carbonation Question

[hendricksonfr]

I'm on my third brew so far and I just had a few general questions about the bottling/conditioning process....

It's been 6 days since I bottled an Oatmeal Stout. I decided to sample one of them last night since I noticed there was a thick layer of sediment on the bottom of the bottle. It had that *kis* sound to it and had about a half inch head, but when I tasted it.. it seemed a little too carbonated. I'm not really sure why that would be since it's only been 6 days, and I've learned they need at least 2 weeks to finish conditioning. But I definitely don't want to get that hard carbonated taste from this brew.

Should I wait until it finishes conditioning and see how carbonated it is then? Or is there something I can do to remedy the process? Any ideas/suggestions?

P.S. I used 3/4Cup of table sugar with 2 Cups of water boiled for 5 minutes as my priming sugar.

 

[osagedr]

I'm on my third brew so far and I just had a few general questions about the bottling/conditioning process....

It's been 6 days since I bottled an Oatmeal Stout. I decided to sample one of them last night since I noticed there was a thick layer of sediment on the bottom of the bottle. It had that *kis* sound to it and had about a half inch head, but when I tasted it.. it seemed a little too carbonated. I'm not really sure why that would be since it's only been 6 days, and I've learned they need at least 2 weeks to finish conditioning. But I definitely don't want to get that hard carbonated taste from this brew.

Should I wait until it finishes conditioning and see how carbonated it is then? Or is there something I can do to remedy the process? Any ideas/suggestions?

P.S. I used 3/4Cup of table sugar with 2 Cups of water boiled for 5 minutes as my priming sugar.

Need a lot more details on your process for this brew to help figure out what is going on. Timelines, gravities, recipe, fermentation process, etc etc etc.

 

[hendricksonfr]

Here's the recipe I followed: https://www.homebrewtalk.com/f12/oatmeal-stout-feedback-partial-mash-167468/

It actually fermented in my primary for 16 days. Everything else was pretty spot on though.

 

[david_42]

1. Wait until it is done carbonating.
2. Sample.
3. If excessively carbonated, chill, remove and replace caps.

This will lower the pressure by a few psi.

 

[KevinW]

Did you chill the bottle before you opened it? Wamer beers can seem a little overcarbed!

Due to the beer being a little green it can be hard to distinguish a harshness from overcarb or just a harshness from the beer, especially with stouts. Stouts definitely benefit from at least 3 weeks bottle conditioning IMHO. Lots of subtle flavors that need time to show their shy little heads

+1 on David 42 though, I like that!

I use a similar priming schedule but I cannot say I am too keen on Table Sugar for priming, I have always used Dextrose but as long as it is working, who cares!!

 

[hendricksonfr]

Yeah, I did some more research here and figured I'd just wait the proper amount of time before worrying. I did chill the bottle, but not for 2 days. I'm gonna give it the minimum 3 weeks and see how things work out then. I read a huge thread about how carbonation works and I just need to wait longer to really tell what's going on.

Thanks for the feedback - I'll post some results in a few weeks.