der_Missionar
Well-Known Member
I've made about 25 batches of homebrew over the years. The last 4 or so batches, however, have been under-carbonated. I rarely get a head on these beers anymore.
I blame Covid. It all started after Covid. But that's a cop-out.
I've made 4 batches, and none of them will form a head when I'm pouring. They feel under carb-ed. I have both swing-top and capped bottles, from each batch. Both suffer the same issue, so it is not the swing-tops.
I've tried adding slightly more sugar than the recipe calls for, and that doesn't seem to change it significantly either.
I'm wondering, could this be temperature related? I've had a hard time keeping my beers cool enough. This past year, my basement has averaged several degrees warmer than in previous years. Could the beers be fermenting too quickly? Is there a way to re-ignite the fermentation process? Shake the bottle? change temp?
Any ideas?
I blame Covid. It all started after Covid. But that's a cop-out.
I've made 4 batches, and none of them will form a head when I'm pouring. They feel under carb-ed. I have both swing-top and capped bottles, from each batch. Both suffer the same issue, so it is not the swing-tops.
I've tried adding slightly more sugar than the recipe calls for, and that doesn't seem to change it significantly either.
I'm wondering, could this be temperature related? I've had a hard time keeping my beers cool enough. This past year, my basement has averaged several degrees warmer than in previous years. Could the beers be fermenting too quickly? Is there a way to re-ignite the fermentation process? Shake the bottle? change temp?
Any ideas?