Swingtops = big head, always

[johnsonic]

Hi there!

So, I normally bottle in 500ml swingtops, and usually they pour with a waytoobig head. I was using the priming sugar calc over at northern brewer, and put the temp in correctly / etc. Usually came back with 4oz +/- for corn sugar to prime a 5-1/2 gallon batch.

Figure I'd roll back on the priming sugar and see if that solves the problem, so have been using 3-1/4oz across the board. Same problem... open the bottle, it's not a geyser. Pour very gently down the sides o the glass, all foam.

I had a batch where I ran out of the swingtops, so capped some 12oz bottles to make up the remainder. The capped bottles were PERFECT, swingtops still foamy.

So confused as to what could be causing this. I searched on this problem and mainly found problems with gaskets or truly overcarbed beers. Any help would be super appreciated.

EDIT: Also wanted to say that the bottles were geysers when I just popped the top with two thumbs. If I open it a little more slowly, no geyesr but still all foam. Can't see going less than 3.25 oz of corn sugar.

Also, wanted to say that yes, the beer has fully finished fermenting (secondary and FG is the same for most cases).

:rockin: <--- just putting him here because he's awesome.

 

[flyte74]

I used to have the same issue when bottling in 1 liter bottles. I cut WAY back on the priming sugar. I would have to look at my notes, but I think the last batch I bottled using the 1L bottles I used like 2.5 oz's of corn sugar for a 5 gallon batch. Turned out perfect. You may want to use a little more because you bottles are smaller. If I were you, I would not hesitate to use 3oz of priming sugar.

I read that it has to do with the amount of headspace-to-liquid ratio. More CO2 will be absorbed by the beer if you have less headspace....or something like that. Same goes for kegging. If you don't force carb and use priming sugar instead, you cut way back on the amount of priming sugar to account for the minimal headspace in a keg. I haven't bottled in a while because I built a kegerator that holds 4 cornys, but I am planning to brew up the NB Bourbon Barrell Porter again. I'll bottle it in liter bottles and will be using the same 2.5oz.

 

[duboman]

I actually think it has to do with the action of opening the swing top. When you uncap a traditional bottle, the uncapping action is an easier, more gently pfft but with a swing top you snap that lever and the thing just pops hard. It's possible the sudden change in pressure creates effect you are experiencing, just a thought..........

 

[johnsonic]

Thanks guys!

Will take it down to 3oz and report back.