Does anyone know how much headspace in the bottle will effect carbonation levels?
A few batches ago I bottled 24 beers that had a headspace ranging from 0.5" - 1". Most of the batch was ~0.75" but 3 of them are closer to 0.5".
Sense then I have changed my bottling methods to use a longer piece of tubing that hits the bottom of the bottle. This batch I measured all of my bottles headspace and found a range from 1" - 2.125". The average was 1.5" with 0.25" standard deviation.
I have read that having too small of a headspace will result in a lack of carbonation. Does anyone know how much is "too small". I'm also curious how this works - CO2 is going to be produced as a result of fermentation so why would headspace effect these levels?
Cheers
A few batches ago I bottled 24 beers that had a headspace ranging from 0.5" - 1". Most of the batch was ~0.75" but 3 of them are closer to 0.5".
Sense then I have changed my bottling methods to use a longer piece of tubing that hits the bottom of the bottle. This batch I measured all of my bottles headspace and found a range from 1" - 2.125". The average was 1.5" with 0.25" standard deviation.
I have read that having too small of a headspace will result in a lack of carbonation. Does anyone know how much is "too small". I'm also curious how this works - CO2 is going to be produced as a result of fermentation so why would headspace effect these levels?
Cheers