Questions tagged [carbonation]
Carbonation refers to dissolved carbon dioxide (CO2) in beer, wine or soda. The container holding the liquid is held under pressure like in a keg or bottle. When the pressure is reduced, the carbon dioxide is released from the beverage as small bubbles.
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Beer not carbonating
The IPA I made has been sitting in bottles for 2 weeks around 73-75F and is not carbonating.
One thing I did prior to bottling was I cold crashed the secondary for about 1 day to get some floating ...
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Can I condition in growlers?
I read up a decent amount on conditioning in growlers before attempting it. I wanted to share my experience and see if others had had similar experiences.
The thinking, of course, is to minimize ...
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Carbonation Drops vs. Sugar?
I'm brewing my very first batch with an actual kit (I've used Mr. Beer before with decent results and wanted to do it right).
I bought a recipe kit from Northern Brewer and I opted for the Cooper's ...
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Why is our beer not carbonating?
We've made a few batches of beer and our recent batches have not ended up as carbonated as previous. I think the beer has been stored in a cooler place but I'm wondering if that is the only reason. ...
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No carbonation in the bottles?
Had to recap my bottles to fill the level up so I didn't have any explode on me. Now they have been sitting for 2 1/2 weeks. Opened one up and there is no carbonation.. is there a way to recarbonate ...
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Aside from CO2 and N2, are any other gases used to "carbonate" beer?
Obviously, most beers are carbonated with carbon dioxide, while some stouts/porters are "carbonated" with nitrogen.
I was curious if there has been any notable experimentation with other gasses to "...
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What is the right amount of priming sugar for a bottle with expandable head space?
When bottling in plastic (PET) bottles, it is possible to eliminate oxygen from the bottle by squeezing the bottle. Below is a 3 liter bottle with only one liter of beer in it:
I have done this ...
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Beer Bottle vs. Can Head Space, Carbonation, and Conditioning
I have brewed at least a couple hundred 5-gallon batches of ale over the last 20+ years. For the vast majority of these batches, I have kegged in corny kegs and force carbonated using 30 PSI and ...
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Storing full kegs at room temperature
So I have a related question here, but my questions are the following:
I only have one (and only have room for one) dedicated chest freezer/fridge for brewing. I have one beer (Marzen) kegged and ...
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carbonate stout properly
I don't think I explained myself right. I have a c02 canister and I have beer gas. Can I carbonate an Irish stout with the c02 take it off the c02 then took it up to the beer gas and get the same pour ...
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Is there anyway to tell if a glass bottle of beer is carbonated without opening it?
It would be great if I didn't have to ruin a bottle of beer by opening it to test to see if it carbonated. Is there any way to tell?
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Bottles didn't carbonate, anything I can do?
Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
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How long does 5lb of C02 last you?
I can never get a grip on how often I'll need to refill my C02. Sometimes it seems to last forever other times it seems very quick.
In general, if you are just using C02 to pour, how many soda kegs ...
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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 ...
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Swing-top bottles leaking carbonation
I purchased a 12 pack of swing-top bottles at a decent price. I only now noticed that over time as I drank through the batch, the bottles were less and less carbonated, ranging from perfect ...
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Dry Hop Filtering and bottling
This is my first attempt at dry hopping. I added hop pellets directly into the secondary fermenter. They have been in for 1 week and many have settled to the bottom, however there is quite a bit ...
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Why is less bottling sugar required when naturally carbonating in a keg versus bottles?
When I look at various carbonation tools, I noticed that the amount of bottling sugar was MUCH reduced when naturally carbonating in a keg:
It would seem to me that a certain amount of sugar would ...
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Batch carbonation vs bottle carbonation
I was reading online some suggestions to carbonate the batch of beer before bottling, and would like to get some details on quantities and method. I do love my home brewed beer, but I don't like the ...
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Force "bubblifying" with something other than CO2
I know some people make nitro stouts, but has anybody ever heard of a "whipped cream" stout using nitrous rather than nitro? I think this could be tasty, but I'm not sure of the legality or ...
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Salvaging flat beer?
I recently brewed a Schneider Aventus clone and the end result was a flat beer. I missed a step in the instructions to add a fresh dose of yeast a few days before bottling so I'm assuming that this is ...
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Does bottling conditioning change the nature of the carbonation?
There's a common opinion that bottle conditioning yields carbonation that is qualitatively different from what's produced by force carbonation. Typically, it is claimed that bottle conditioning ...
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How much yeast to add back after extended lagering?
If after an extended lagering period there is fear of not having enough healthy yeast available for carbonation, how much yeast should be added back?
What is the easiest form to use, dry or liquid?
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no carbonation and a few bottle-bombs
I bottled about a month and a half ago. Every bottle I tried has had no carbonation. But I just opened up a bottle and it was over carbonated, and it almost exploded out of the bottle. I had this ...
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Recarbonate bottled keg beer
Backstory: Ok, this is a bit weird. A friend had access to a couple of kegs of Lagunitas IPA, but only for a couple of hours until the kegs had to be returned (empty was OK with the owners). So he ...
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How to keep sugar from fermentation and carbonization?
We want to made sweet low ABV cider. How to do that?
I understand that yeasts are dying somewhere between 10 and 15% ABV but we want our cider to be between 2 and 5% ABV. We can interrupt ...
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Variable carbonation
I've just begun sampling my first batch, and I noticed that my carbonation level can vary from bottle to bottle. Most are just about perfect, but a few have certainly been over-carbonated, practically ...
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How to use the hydrometer?
How do I properly use a hydrometer? How much unfermented wort do I put in the vial to get a good original gravity, possible alcohol by volume reading?
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What pressure to set for spunding valve
I built a spunding valve and am using it for the first time. I just transferred to my secondary (keg) today and connected my spunding valve.
Seven hours later I already have 5 PSI but was wondering ...
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Soda: Fermentation dynamics and off-flavours
I came here not only to solve my off-flavour issue, but also to learn more about early stage of fermentation. I am making sodas (mostly Ginger Beer) which I am fermenting for carbonation. Everything ...
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bottles not fermented after 3 weeks of conditioning. Good or bad?
It's been three weeks, and my impatience has had me crack one bottle on days 7, 14, and now 20. There's no carbonation in these bottles, and it doesn't appear to be getting any better over the weeks. ...
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kegged cider CO2 foam, not much sparkle though
Left it for two weeks at 2.3 bar (35 PSI) and 17 C (59 F). Poured a 2 liter bottle, it made beer-like pleasant foams upon pouring but it had almost no sparkles to the taste bud. Should I let it sit ...
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Over Carbonated
I just tried my first batch of home brew, and some of the bottles were over carbonated. What caused it and what can I do about it in the future?
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