beerman315
Active Member
Hi all,
About two weeks ago (11/8) I bottled an IPA. I had 4 gallons of room temperature beer and used 4 oz of dextrose to prime. I've done a little research since then and found a calculator that said I should use a little less, but no big deal, 4 ounces won't overcarb on it's own.
Last Friday I snuck one, even though I knew it probably had a ways to go, and it was great. It had the right amount of carbonation, great hoppy taste...
Last night I tried another, and wow what a difference a week made. I poured about an two inches into a pint glass, and immediately all the rest filled up with foam.
I've heard of venting and re-capping to alleviate this problem, but is there a proper way to do it? Is it worth the trouble?
Thank you!
Some more info:
OG: 1.060
At transfer to secondary: 1.021
(by the way is there a common term for this reading?)
FG: 1.018
7 days in primary at 66°F
24 days in secondary at 66°F
After reading through the forums I now know that I need to use my hydrometer to make sure fermentation is absolutely complete before bottling, but after more than 3 weeks in secondary it was probably done right?
About two weeks ago (11/8) I bottled an IPA. I had 4 gallons of room temperature beer and used 4 oz of dextrose to prime. I've done a little research since then and found a calculator that said I should use a little less, but no big deal, 4 ounces won't overcarb on it's own.
Last Friday I snuck one, even though I knew it probably had a ways to go, and it was great. It had the right amount of carbonation, great hoppy taste...
Last night I tried another, and wow what a difference a week made. I poured about an two inches into a pint glass, and immediately all the rest filled up with foam.
I've heard of venting and re-capping to alleviate this problem, but is there a proper way to do it? Is it worth the trouble?
Thank you!
Some more info:
OG: 1.060
At transfer to secondary: 1.021
(by the way is there a common term for this reading?)
FG: 1.018
7 days in primary at 66°F
24 days in secondary at 66°F
After reading through the forums I now know that I need to use my hydrometer to make sure fermentation is absolutely complete before bottling, but after more than 3 weeks in secondary it was probably done right?