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soda like bubbles after bottle conditioning for 3 weeks

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isseldor

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This is my first brew, used a 1 gallon Caribou Slobber kit from NB. It can with the fizz drops so I used those when bottling. It was in the primary 3 weeks at 65-67, then I cold crashed it for 3 days. Since I cold crashed it, I read that I should let it bottle condition longer, so I let it sit for 4 weeks. Put a couple in the fridge for 5 days and then tried it. It was very bubbly like a soda, it tasted fine, it didn't taste overly carbonated. My question is, are the excess bubbles a result of the fizz drops? will they settle out if I leave them for another week?

Over all it was a good brew, I got some Moose Drool to compare and it was close. No off flavors, color was real close. I'm looking forward to trying this again.
 
I used to get that with the Cooper's carb drops at 7 weeks or so. And it'd take about 4 weeks to get normal-size bubbles in the carbonation. It could be the temp the bottles conditioned at.
 
They did bottle condition at about 60-65 degrees. I'll try and find a warmer spot for my next batch, and not use the fizz tabs. Thanks.
 
The type of sugar has no effect on bubble size. I recently used some carb drops in abrew because like a dummy I bottled the whole batch and when I was cleaning up I noticed my priming sugar in the pan I boiled it up in. So I just uncapped the batch and used carb drops. The bubbles on that batch are very small.

Give it more time and the bubbles should get smaller as the particulate matter in the brew settles out. The more stuff in suspension creates nucleation sites for the CO2 to form around, creating larger bubbles rising to the surface. As the sits the more of this stuff settles out and the bubbles will get smaller.
 
That's why I thought it was weird that that batch got bigger bubbles as time went on? I used the Cooper's PET bottles with the lugs in the bottom that the trub/yeast settled into. Maybe that had a hand in it, even though it all stayed settled?
 
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