Question about carbonation

[UrbanBrew]

I'm just starting to drink the Munton's Nut Brown. It is carbonated but the bubbles seems very big, if that makes sense. The head is almost like soap suds. Is this over carbonation? It was bottle carbed using dextrose.
Thanks,
:fro:

 

[birvine]

If it tastes ok then it is fine. Depending on what the recipe includes for ingredients there may or may not be a certain head retention. Experts please confirm?

B

 

[thethirsty1]

How long has been in the bottle? what temp are you storing them at?

 

[jonmohno]

did you refrigerate only for a day? how much priming sugar did you use? How warm was it when it was bottle conditioning. Im not an expert but maybe able to help.

 

[UrbanBrew]

It has been in the bottles for a little over two weeks. They are kept in a room that I would guess averages about 70-72. It was in the fridge for about 6 hours before I drank it.

 

[jonmohno]

theyre you go . In order for the co2 to carbonate the beer well it needs cold for at least 2 days.2 weeks for ultimate clear beer.But unless you have a pipline of beer,your not going to care about super clear beer?

 

[UrbanBrew]

theyre you go . In order for the co2 to carbonate the beer well it needs cold for at least 2 days.

So your saying after letting it sit at room temp to ferment the sugars for a few weeks, it should be in the cold for a few days to finish?

 

[jonmohno]

yes because the co2 is at the top and the cold helps it generate into the beer itself to evenly carbonate. thats why some people open theirs to quick and can foam up.Its even suggested if you suspect your beer to be overcarbed to stick it in the fridge so it doesnt keep filling that head space.I guess higher temps= more co2 up and colder draws the co2 into the beer.

 

[davesrose]

It has been in the bottles for a little over two weeks. They are kept in a room that I would guess averages about 70-72. It was in the fridge for about 6 hours before I drank it.

You should keep the bottles out of the refridgerator for at least 3 weeks. There was some experiment posted somewhere where I saw a brewer did conduct a test to see what carbonation/headspace was like by opening bottles every day after priming. Even just a few days during this period of CO2 absorbtion makes a huge difference...especially in getting a smooth head. Even force carbing, I find that I do get soapy sud type head before I get proper absorption.

As for putting overcarbed beers in the fridge: you do that to prevent the chance for explosion. The yeast will go dorment and stop producing anymore CO2. Temperature does have some bearing on gas pressure and volume....but the main trick about natural carbing is getting the proper priming amount and being patient enough for the extra time it takes to produce and absorb CO2.

 

[birvine]

More CO2 dissolves as the temperature of the beer drops; the reverse is true as the temp increases. Once the beer has been chilled I would imagine it would take some time for it to reach an equilibrium in which there would be a higher amount of dissolved CO2 compared chilling for only 6 hours.

B

 

[davesrose]

More CO2 dissolves as the temperature of the beer drops; the reverse is true as the temp increases.

But you need enough CO2 in the first place for absorption....that's the main problem in chilling the beer too early.

 

[jonmohno]

I would agree with the above 3post also. maybe its not overcarbed then leave it out another 2 3 weeks. was it forcefull when you opened it? then i would worry and refrigerate it. Depending on if it tasted fully done or not also. It shouldnt be overcarbed if you stuck to the instructions and didnt get any off taste for infection.Botteling too early,infection, or overpriming with sugar are the causes of overcarbonation. I doubt you have either. but if you highly believe you do then stick them in a tote for safety.

 

[davesrose]

At this point, the only way the bottles would be overcarbed is if you still got a real gusher when you cracked it open (when CO2 is first being produced it doesn't get absorbed much, so it all escapes as big foamy head). This would happen for any beer during the first week or so of natural carbing. If the bottle you poured now seemed to have a low/soapy type head, that just seems like not enough CO2 yet. Nothing hurts in letting it condition some more

 

[BrewFrisco]

Carbonate in keg for 3 days - then bottle. Ready to serve immediately. No issues with this method yet.

 

[UrbanBrew]

Thanks for all the replies. It is only 2 weeks into carb and conditioning and there is no rush to consume the beer at this time. I just thought I would ask as a learning opportunity.
Thanks again,
Randy
:fro:

 

[jonmohno]

thats a good way to start though checking after 2 weeks.After brewing 6 batches im sticking to the primary3 bottle3 week agenda.

 

[UrbanBrew]

I'm on my forth batch and I am doing a 4 week primary, 2 week in bottles before first taste. I also have a pale ale to bottle in a week or so. So, soon I will have a lot of beer hanging around.
:fro: