You say you primed to 3 volumes. The priming sugar calculation should be based on the volume in the bottling bucket - not the fermenter. If you based it on fermenter volume, it is higher carb level than calculated.
Regardless, there is way too much headspace in those bottles. You could easily eliminate at least another 1.5" just by allowing the beer and/or StarSan residual bubbles (if any bubbles remained in the bottles prior to filling) to reach the top of the bottle. You could even eliminate more headspace after filling to the top of the bottle by placing the bottom tip of the bottling wand just inside the lip of the bottle and press slightly against the inside of the bottle.
I put the bottles that I'm concerned to safer place and I didn't took a picture of them, so I send the old picture (same bottles, different batch).
No, it's before priming.Question HemanBrew: Did you perhaps measure FG after you added the priming sugar? If so, then the reading would be artificially high and all is well. Hopefully that's the answer.........
I'm thinking I want to relieve the pressure before it sprays all over... So I get to drink the beer and not clean it from the walls.That picture looks like what I would expect with a properly primed beer. Only if beer sprays all over the room do you need to uncap to relieve the pressure.
I'm thinking I want to relieve the pressure before it sprays all over... So I get to drink the beer and not clean it from the walls.
The picture is after 3days in bottle, so I guess it will still generate more pressure.
I saw a video once about opening a properly primed beer. He opened one just a day or so after priming and it gushed. A little later they overflowed a little and when fully conditioned at a few weeks they were fine.
That is true. I put a few grains of sugar in a cam lock bottle filled with one of my brut's. It immediately overflowed, but I quickly cam locked it. A week later it seemed to be lightly carbonated just perfectly. I thought it was because my camlock may be leaking, but now I know better. That's how its supposed to be. I guess yeast running for fresh sugar releases co2 trapped in the beer not to mention the light agitation of dropping the sugar in. Then as yeast eat the sugar and make co2, it remains lightly carbonated till you open it, where by it just hisses and little gets out.
Cool.
Srinath.
So I have waited 2 weeks now. Opened one. There was not much carbonation. I wonder why? It been in room temperature the whole 2 weeks.At this point I would suggest you stop opening the bottles. Just relax and give it at least a full week before opening another bottle.
It is one thing about being concerned, it is another thing to overreact. I'm not trying to be critical here, especially with all the posts about the dangers of overcarbing. But the fact remains 1) there is no evidence that you have overcarbed and 2) it is too early to tell since you only bottled last Saturday (~4-5 days ago). Give it time.
Again, you have too much headspace in those bottles.....
So I have waited 2 weeks now. Opened one. There was not much carbonation. I wonder why? It been in room temperature the whole 2 weeks.
The taste was wery sweet. Like a sweet barleywine. Maybe I should let this batch age some...?
Not shure what you mean. They are properly sealed. Maybe it's my camera wide lence that makes that effect that you see. Dunno.We are obviously missing something here. With the amount of priming sugar you used, you should have seen more carbonation after two weeks as compared to what you were seeing after a couple of days.
When I went back and closely looked at your capped bottles, I noticed several caps that appeared to be crooked. Combine this observation with you not experiencing much carbonation, I wonder if the caps sealed properly.
Hydrometer.Just to ask the obligatory question: Was your final gravity reading with a hydrometer or refractometer? If it was a refractometer, did you correct for alcohol presence? 1.025 FG is right around the reading I get for a few beers using US05 without correcting for alcohol. If you didn't, your FG may be right as expected
https://www.brewersfriend.com/refractometer-calculator/
So I have waited 2 weeks now. Opened one. There was not much carbonation. I wonder why? It been in room temperature the whole 2 weeks.
The taste was wery sweet. Like a sweet barleywine. Maybe I should let this batch age some...?
I have never heard about this factor that you need to chill the beer for longer time that it takes for to get te temperature right. Interesting. But shouldn't there be Co2 even in room temp bottle. Intrested about more info about this topic.Did you chill the bottle for a couple of days before opening? Overnight works but I find 2+ days gives the best amount of time for the co2 to go into solution. If it is warm or didn't have enough time chilled for the co2 to go into solution, it will just escape when you uncap. You're keeping the bottles somewhere at least room temperature, right?
I have never heard about this factor that you need to chill the beer for longer time that it takes for to get te temperature right. Interesting. But shouldn't there be Co2 even in room temp bottle. Intrested about more info about this topic.
I store the bottles in room temp (20°C).
I chilled the bottle outside (3°C) about 4-5 hours before opening.
Thanks guys. I'm luring mutch.@HemanBrew, you can try and put a bottle in the refrigerator for 24 hours to see if you notice any increase is carbonation. While it is true more CO2 is absorbed/dissolved into the beer at a lower temperature, I'm not sure if one could actually detect a change with such a small amount of headspace. Though, as mentioned before, you have too much headspace.
Have you ever dropped a warm bottle of beer or punctured a warm can of beer? If so, what occurred? I suspect you saw a lot of foam as the CO2 was releasing out of the beer. My point, warm beer does have CO2 dissolved into it.
Reasons why bottles do not carb could be : 1) caps do not seal, 2) the yeast has flocculated out so there is no yeast to consume the priming sugar, 3) there wasn't enough priming sugar used, 4) the bottles were conditioned at a lower temperature that caused the yeast to go dormant, and 5) the bottles were condition at a high temperature that effectively killed any remaining yeast.
Any one of the above, or combination there of, could cause the bottles not carbing. Heck, maybe you miscalculated in the amount of priming sugar you added. Though, with you commenting how sweet the beer is tasting, I suspect that is not the case unless you had already a large amount of unfermented sugar to begin with.
I would review your process by listing the steps you took to see if you can identify what occurred. I'm curious, in those bottles that you opened (or at least the recent one), did you notice any sediment at the bottom of the bottle?
So is it possible that the first sample that I siphoned from the bottom of the fermenter had more sugars than the rest of the beer?
In the other way to ask: when the beer is in the fermenter, are there more sugars in the bottom than in the upper parts?
This would explain a lot.
Is it possible that all of the weetness that I'm tasting comes from the priming sugars?
Ok. I thinking this have no real idea how sweet would beer taste if it would have FG 1.025...No, this does not occur. The sugars are uniform in the fermenter.
This is very likely.
....One thing comes to my mind. When I took the sample out of the fermenter to measure the FG, I did it by siphoning it to the sample first. And after that I siphoned the rest of the beer to kettle where I added priming sugars....
1. Yes. I siphon the beer from the fermenter to kettle and mix the priming sugars there. Then siphon to bottles. Why? Because I can... And the kettle is always clean. Is there something wrong with this method?Some questions:
1) You were using a kettle as a bottling bucket, correct? Why?
2) You did NOT heat the beer in the kettle, correct?
3) What was the volume of beer in the kettle before you added the priming sugar?
4) How certain are you about that volume? How do you know it is correct? How did you measure it?
5) What type of priming sugar did you use?
6) How much priming sugar did you use? What was the weight?
1. Yes. I siphon the beer from the fermenter to kettle and mix the priming sugars there. Then siphon to bottles. Why? Because I can... And the kettle is always clean. Is there something wrong with this method?
2. Of course not after fermentation.
3. 3.5 litres
4. The kettle has a measurement numbers inside.
5. Table sugar
6. 30 grams
At this point, I have no idea what is going on. Even if the volume was higher, say 4.5L, your carbonation level would be 2.5 and very noticeable. Your ABV is 7.4% which is well below US-05 ABV tolerance of 9-11%.
I'm out of ideas....
Reasons why bottles do not carb could be : 1) caps do not seal, 2) the yeast has flocculated out so there is no yeast to consume the priming sugar, 3) there wasn't enough priming sugar used, 4) the bottles were conditioned at a lower temperature that caused the yeast to go dormant, and 5) the bottles were condition at a high temperature that effectively killed any remaining yeast.
Ditto. The results make no sense at all.
Turn the bottles upside down and back over again every day, make sure they're warm. Wait another week at least. Chill 2 days before drinking the next. Although within the alcohol tolerance of the yeast, it's a bit of a heavy lift and I wouldn't be surprised if it's having some difficulty. I don't really have any other ideas.
....The good news:....3. The batch I made after this didnt have the hig OG problem, and I get to taste the first beer from that batch tomorrow.
Thanks for you all for helping me to make some sence out of this
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