My last 2 batches had an unpleasant bite to them after a couple of weeks in the bottle. After reading many posts on this type of flavor I figured that maybe it just needed more time in the bottle. I left them in the fridge another 2 weks - didn't seem to change. I took them out an left them in the basement (about 70 degrees at this time of year) for 3 more weks. The bite is definitely subdued, becoming quite drinkable. The biggest problem now is way too much carbonation. It's hard to pour without filling 2/3 of the glass with foam. What did I do wrong?
Too much carbonation
- Thread starter pgbrewing
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Slainte-brew
Well-Known Member
How long are you letting them ferment? You could be bottling early or adding to much sugar and getting a build up of carbonic acid.
I agree with Slainte-brew here. What was your actual F.G. and target F.G.? How much and what type of sugar did you prime with? One other thing I have noticed is that given exactly the same volume of beer and carbonation sugar, the batches I make in the winter are slightly more carbed than in the summer. I have decided that this is because my basement is colder in the winter and thus more CO2 stays in solution after fermentation is complete.
