Overcarbbing in Bottles

Metaloaf · Dec 15, 2015

The last couple of beers I've brewed (always extract at this point) have appeared to be totally fine fermenting in a secondary but have then gone crazy after priming and bottling. They've both been a bit heavy but not crazy (1.080 OG) and I'm not sure how I should be distinguishing stuck fermentation vs done when it's approached target FG and stopped giving off CO2. Any advice or similar stories (and solutions, preferably) much appreciated.

kh54s10 · Dec 15, 2015

Did you check that you actually reached final gravity by taking a gravity reading then waiting a day and taking another? With no further change in the gravity?

Are you using the proper amount of priming sugar?

Everything sanitary? An infection can take the gravity lower than expected. Too far and you could get bottle bombs.

BTW there should be no fermentation happening in the secondary. You should transfer to secondary after fermentation has totally stopped. Confirmed by gravity readings. The secondary is only for letting the sediment settle out more, for long aging, or for adding something like fruit.

Metaloaf · Dec 15, 2015

... It appears there were some gaps in my process. Sounds like I just need to be more patient and attentive to make sure. Thanks for the advice.

bransona · Dec 15, 2015

Trust in the holy hydrometer. It is your friend.

Beyond that, if you're sure they're done fermenting, check your temp and amount of priming sugar. Are you priming by bottle or in a bucket?

Protip: do it in a bucket. Consistency is SO IMPORTANT AND WONDERFUL when it comes to making good beer.

Rock on with those big brews though. My kinda beer :rockin:

parrothead64 · Dec 18, 2015

The same thing happened to me for my first 5 or 6 batches. I thought I was using too much priming sugar but it was attenuation. I started making yeast starters. I always use liquid yeast. I also bought a brew belt for about $20 so I could raise the temp for the last couple of days. Those things combined fixed it for me. I don't take a hydrometer reading until I open the fermenter to bottle. Too much chance of infection, but my beers are finishing where they should every time. Also, if you are using a secondary because you read Palmers "how to brew" online, he has since changed his mind and unless your adding fruit,only uses a primary fermenter. A secondary just increases your chance of having a contamination and or oxidation.If you are pitching the right amount of healthy yeast, it will be fine in the primary.