Over Carb Questions

[Redwiggler]

I brewed a american wheat, amber ale and a cream ale about four months ago. I bottled carb and conditioned the beer for 2 weeks. all was good, then had to work out of town for three months. I left a six pack of eack beer in closet at a temp of approx 70 to 75 degrees. I primed the bottles with 1 oz of surgar per gallon of beer. On my return, and having the beer put in the fridge for a week, you guessed it, way over carbed and undrinkable. what should I have done diffrently other than (of course) drink the beer and not let it sit for three months? Did I over prime it? I would think after two weeks there would already be an over carb issue. Thanks

 

[unionrdr]

Well,1st you have to make sure you've reached a stable FG. You don't want the yeast eating the priming sugar & sugars left over from primary fermentation. Then use a priming calculator,like on tastybrew.com To prime to style. That usually helps me.

 

[birvine]

well,1st you have to make sure you've reached a stable fg. You don't want the yeast eating the priming sugar & sugars left over from primary fermentation. Then use a priming calculator,like on tastybrew.com to prime to style. That usually helps me.

+1

Brent

 

[unionrdr]

It's also a good idea to let them sit in covered boxes at room temp for 3-5 weeks to properly condition. Then 1-2 weeks in the fridge will help get the co2 well into solution better.