Carbonation question

[-Liam-]

I bottled my batch last night and slightly overestimated my corn sugar for priming. (It was another mini disaster after discovering my caps not fitting on certain bottles!)...My batch ended up between 4 - 4.25 gallons. I boiled 3/4 cup corn sugar in 2 cups water, transferred it to a jug and realised that I forgot to sanitise it. So I put the mixture back in the pot and reboiled. Then I put it in a sanitised jug. It's 24 hrs later and I see that the bottles are starting to carbonate already! I opened one swing top to check it and it seemed quite carbonated for such a short time. I had them in my kitchen, so I just moved them to a cooler place in the apartment. Is my batch going to be way too carbonated? Any advice or thoughts on the matter are greatly appreciated.
:smack:

 

[BobBailey]

Depending on the temperature of your beer when you added the priming sugar, you may or may not have a problem. The higher the temperature, the less CO2 will be in solution, so it will require more priming sugar to achieve the same level of carbonation. It is a good idea to weigh your priming sugar and consult a chart so you know how much to use at a given temperature and with a measured amount of beer for the desired carbonation level. If you bottled the whole batch in swing tops, it's easy enough to monitor the pressure and burp off some gas if you think they're over carbonated.

 

[doornumber3]

Also don't measure priming sugar by cups. Buy a cheap scale. So much more accurate.

 

[Taquina]

Any links on where to get the chart?

I'm having carbonation problems with my latest Saison all-grain batch. There is a large amount of residue in the bottom of the bottle and a few bottles have exploded when exposed to warmer temperatures. One that I recently opened almost put my eye out when the cap shot off. It pours with a large head. I used


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[Taquina]

... sorry, hit send too soon. I used 5 oz of priming sugar for 5 gallons.

For yeast I used liquid with a starter on a stir plate for 24 hours before pitching. Am I missing something?

Thanks!


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[Mx750ktm]

Not sure about a chart but here is a tool you can use to help with determine the correct amount of sugar to use for priming. Someone correct me If I am wrong but when you get to temperature question on the tool I've heard people here say you would want to use the highest temp your beer was throughout the fermentation process, Not what it is right before bottling?

http://www.tastybrew.com/calculators/priming.html