The carbonation of beer by re-fermenting in the serving container, through addition of fermentable sugar and, if necessary, viable yeast. Protects beer quality by scavenging dissolved oxygen during re-fermentation.

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7
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2answers
900 views

Whoops, I over-primed. Anything I can do?

I brewed a small batch, and referred to the Nomograph for Determining Ammount of Priming Suger for 5 US Gallons in Brewing Classic Styles. I wanted to carb to 2.25 vol.s at 70 degrees so I decided 3....
5
votes
1answer
870 views

Can you can homebrew?

Does anyone know of a company that sells canning equipment that's not outrageously expensive? I'd love to be able to can my homebrew
2
votes
2answers
1k views

Is there a problem if one forgets to sanitize caps?

I bottle about a third of my batches in longnecks with crown caps. On my most recent brew (that's carbing up now) I forgot to sanitize the caps. Didn't realize this until I had bottled everything ...
9
votes
3answers
1k views

Over-carbonating in the bottle

I've had a few batches get a little too carbonated in the bottle. Currently, I have a delicious stout that fills two glasses on pour, and needs some time to settle down. That is, of course, if you ...
6
votes
2answers
3k views

Lager bottle conditioning temperature

After adding priming sugar and bottling a lager, does the temperature need to be raised (if so, for how long) to ensure carbonation?
12
votes
1answer
4k views

When is it necessary to pitch fresh yeast for bottle conditioning?

I've read that you can leave an ale to secondary for months and enough yeast will remain in suspension that you won't need to pitch additional yeast when bottling. But are there times when you do ...
6
votes
1answer
243 views

Priming still possible after bottling

I must have been really lucky with my yeasts so far but usually my beers turned out nicely carbonated without any priming. The last batch though is really flat. Is it still possible to prime in the ...
2
votes
1answer
981 views

How much sugar should be used when priming with Brett?

I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it. If this is the case, should I be worried about over ...
2
votes
3answers
4k views

Can Star San kill yeast in the secondary carboy?

I've had a little trouble with carbonation after bottle conditioning lately. A few consecutive batches actually. I have started replacing items such as my bottling bucket, hoses and the like. I'm ...
2
votes
2answers
4k views

Ale bottle conditioning temperature

For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
5
votes
3answers
1k views

Can I naturally carbonate a sweet hard lemonade?

I'm thinking of brewing some hard lemonade, and from what I've read, I'll need to neutralize the yeast with sulfites if I want to prevent it from getting too dry. Will I need to force carbonate after ...
7
votes
2answers
1k views

My beer tastes like green apples.

I brewed a blonde ale with extract a little over a month ago. I fermented in primary for three weeks and have been bottle-conditioning for two weeks. I didn't take an OG, but the final gravity ...
4
votes
2answers
844 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...