bugleboy93
Member
- Joined
- Apr 20, 2007
- Messages
- 19
- Reaction score
- 1
Hi All,
I have been brewing since 4/2007. I have made 12 5 gal. brews so far. I have two favorites, an IPA and a Porter which I have been alternating brewing for the last four brews. So far, so great!
An issue that has occurred in two brews (an American Wheat and a Porter) is that the carbonation in the 12 oz bottles I am using is sometimes inconsistent. I will have a six pack that is flat and a six pack that blows all the beer out of the bottles as foam. That's a half case wasted, my friends. Until I can get my new fridge I need some advice as to how to better mix the sugar into my brew at bottling time. I am using for the Porter a specialty grain steep plus extract wort. It is a wonderful brew.
I boil two cups of water and add 2/3 cup of white cane sugar. I cool and pour this into the bottling bucket and rack in the beer. I was told that the swirling of the beer going in should mix the sugar in but it seems that the last sixer is always over-carbed. Does anyone mix in the sugar a different way? Has anyone experienced this type of behavior?
Tony
I have been brewing since 4/2007. I have made 12 5 gal. brews so far. I have two favorites, an IPA and a Porter which I have been alternating brewing for the last four brews. So far, so great!
An issue that has occurred in two brews (an American Wheat and a Porter) is that the carbonation in the 12 oz bottles I am using is sometimes inconsistent. I will have a six pack that is flat and a six pack that blows all the beer out of the bottles as foam. That's a half case wasted, my friends. Until I can get my new fridge I need some advice as to how to better mix the sugar into my brew at bottling time. I am using for the Porter a specialty grain steep plus extract wort. It is a wonderful brew.
I boil two cups of water and add 2/3 cup of white cane sugar. I cool and pour this into the bottling bucket and rack in the beer. I was told that the swirling of the beer going in should mix the sugar in but it seems that the last sixer is always over-carbed. Does anyone mix in the sugar a different way? Has anyone experienced this type of behavior?
Tony