Too much priming sugar?

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spriggan486

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I just bottled my first batch yesterday, and already, all of the bottles are rock hard with pressure. is this normal? Or do you think I added too much priming sugar to the bottles?
 

Nurmey

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No, it is not normal for your beer to be that carbed after 24 hours.

How much priming sugar did you use, what was your final gravity, and how much beer did you brew?
 

casebrew

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Hmm, maybe if he bottled at 100° ? Higher temps sure do speed things up. Especially if he isn't following the 1-2-3 system, he may have lots of yeast to rapidly eat lots of sugar...
 
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spriggan486

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hmm idk. it was about 70* I guess I'll just have to wait until next weekend to really see how things are going.
 

Nurmey

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By my math, it should be closer to 1 3/4 teaspoon per liter, however, measuring by volume instead of weight is inaccurate at best. I think it will probably turn out ok but you might want to pop the tops on the first one over the sink.
 
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