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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Stuck Kvass fermentation?

So I was making kvass, and have decided to make it a little more alcoholic. I made it using the following recipe: Slightly burn 3 pieces of toast, add to boiled water, and 1.5 handfulls of raisins. ...
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Bottling hard ginger beer

A few months back, BYO had an article about hard sodas including hard ginger beer. It talked about the necessity of using strengthened bottles with caged tops (ie. like champagne bottles) due to level ...
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How long can something be left on the lees before needing to add more yeast if intending to bottle condition?

I have a mead that I plan on bottle conditioning. With beer, due to the short turn-around time, you can usually just rack onto some priming sugar and bottle, and the remaining yeast will eat the sugar....
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Can I add more yeast during primary fermentation?

I've got a brew that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock (again). Gravity has dropped from 1.040 to 1.014, but I'd still like to raise the ...
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946 views

Overcarbed or gusher contamination('infection')?

Is there an easy way to detect whether excessive foaming / gushing is the result of over carbonation or a gusher contamination? Perhaps a telltale taste or other indicator?
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Storing bottle conditioned beers and carbonation

I store all my beer at 55 degF. Do I need to worry about the beers that are bottle conditioned not being carbonated, or not being at the proper carbonation level? Should they already be carbonated ...
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1answer
71 views

How long to chill bottles before carbonation is equilibrated?

When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before ...
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3answers
94 views

How to prime and bottle?

apologies for the somewhat newbie question (I can't hide it, this is my first batch and I'm hoping to get it right)! I have started the Bulldog Evil Dog double IPA kit and although I am still some ...
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113 views

Regarding CO2 in my keg

Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! The only slight thing I noticed I can only ...
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63 views

Does lagering reduce yeast so much that bottle carbonation is effected?

My first lager (a German Pils) turned out quite good! From the keg, it's great, but the half dozen bottles I filled are completely flat!? I used a little more priming sugar per bottle than my usual ...
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1answer
88 views

Is my beer carbonating while in primary fermentation?

I started my first small batch 1 gal IPA. After I pitched my yeast I had some blow off (as was expected) but it only lasted about a day, then I attached my airlock. A week into into the brew it was ...
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1k views

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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80 views

how do you add yeast during bottling stage and ensure it won't burst?

I made a delicious Oktoberfest that came out flat. The lady at AHS said to add 4 grains of champagne yeast to the bottle, since the FG was 1.042 and it tasted very sweet. She said not to let it ...
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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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1answer
247 views

How many volumes CO2 will push out a champagne cork?

I'm bottling a mead to pass out around Christmas time. I know mead isn't traditionally carbonated, but I want that satisfying cork pop and super effervescence. I have a floor champagne corker and an ...
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1answer
87 views

What would cause bottle-carbonation to fail?

I made a Hydromel (beer-strength mead) around 5% using champagne yeast. After fermentation I split it into a few small batches... some I added ginger, some I added orange zest, some remained un-...
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2answers
923 views

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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66 views

Cider confusion

I recently made cider from my apple trees and hand pressed them and all and I am having trouble figuring everything out. So far I have made the hard cider two different ways my first time, to test ...
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2answers
189 views

Large bottles didn't carbonate, but little ones did

Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)? I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...
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497 views

Can you add Gelatin to a carbonated, kegged beer?

I fermented and kegged a beer but noticed that the beer was not pouring very clear. It dawned on me that no clarifying agents were used in the boil. I want to use gelatin to clear the beer, but the ...
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1answer
63 views

Force-carbonation of unfiltered beer?

It seems that bottle-conditioning is very standard in home-brewing. I have found some reference to force-carbonation of beer but at a glance I assume it is really only done commercially with filtered ...
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1answer
53 views

Carbonating in the ferment container

Apple Cider Base 6g 1 packet of Red Star Champaine yeast SG 1.073 with a final ABV of around 8.5% - 9.0% Fermenting in a FastFerment 7.9 Gallon I want to end up with an off dry cider that does not ...
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1answer
329 views

I am brewing alcoholic ginger beer. How much sugar to prime it?

I am looking for this ginger beer to be sweet, spicy and very fizzy. Something which should violate your tongue's human rights. I have never produced a fizzy brew before so know nothing about ...
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5k views

Best way to make sparkling cider that approximates store bought ones?

I'm looking for a way to create my own sparkling apple cider that's like the kind bought from the supermarket like Martinelli's sparkling cider as a cheaper alternative. I tried mixing apple cider and ...
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1answer
55 views

Max temperature for lager carbonation

Although I'm an experienced homebrewer, I've only ever done ales because I've never had a fridge. I recently bought a BrewJacket and was able to brew my first lager. I'm now at the bottling phase ...
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294 views

When bottling, is it better to use corn sugar or saved wort?

When preparing to bottle your beer after primary fermentation, most instructions call for adding sugar or corn sugar to kick-off the second fermentation in the bottle and carbonate the beer. I have ...
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100 views

Is there any way to make a bottle-fermented beer/cider sweeter?

If you are bottling still, or force carbonating, you can presumably kill the yeast and then add sugar/syrup/honey/fruit juice to sweeten (though I don't know how). But if you are bottle-fermenting ...
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1answer
50 views

Time for Hydrolysis/Hydration of CO2

The 'quick carb' (high PSI, shake keg/CO2 stone) vs. 'low and slow' carbonation ("set it and forget it") debate seems to be hinged on the issue of CO2 hydration/hydrolysis (not sure which, will ...
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970 views

Keeping beer from entering CO2 line while Carbing Keg?

So I am getting ready to carbonate my first keg! But I am worried about beer entering the CO2 line if I use the 'rock on my lap like a baby' method :) I am worried because I tried to carbonate a ...
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2answers
165 views

Effects of Over Carbonation

I keg my beer and use force-carbonation to carbonate it. Does anyone know if there are any negative consequences to over-carbonating the beer, other than excessive foaming? Are there any long-term ...
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1answer
143 views

Using pressure barrels for carbonated larger/cider?

I was wondering if there was a way to get alcohol in my pressure barrels (those £25, 23l types) to be carbonated similar to shop bought largers and ciders. I've completed my first brew which was a 40 ...
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2answers
136 views

Sweeting and Bottling a cider/cyser [duplicate]

I fermented 5 gallons of cider from 1.044 to 1.0. It's very tart, so I want to add 2 lbs of honey to sweeten it up. I also want to bottle it with some carbonation. How do I prevent the honey from ...
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1answer
66 views

kegging and carbonation

I am kegging my first batch ever in the next two weeks. It's a double IPA. My questions are: What pressure is ideal for serving. do i need to turn off my tank every night? Will leaving it on cause ...
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952 views

Force carbonation through beverage out line

It seems as though there are two predominant methods of kegging: "saturation over time" and "high pressure and shaking". I have also seen only two references to another method: connecting the Gas In ...
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1answer
116 views

Bottle conditioning / carbonation temperature

Yesterday i bottled my first brew. I put the bottles in a box in my room. There is a thermometer inside the box, it reads 25°C. I've read before that the it should be in 18°C - 24°C range. Will 25°C ...
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How to artifically carbonate sparkling elderflower?

I'm brewing a sparkling elderflower drink that relies on the natural yeasts present on the flowers/stalks to carbonate the drink after it has been transferred to bottles (swing-top type). There is ...
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1answer
162 views

Ginger Beer Not Carbonated

I have made ginger beer from my own "ginger bug" but did not get much carbonation. I think I put it in the refrigerator too soon, so I took one bottle out, let it sit for 2 days and VIOLA, carbonation ...
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20k views

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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55 views

Saving Kegged Beer For Later

Kegged my beer, but need it to stay carbonated without using it for a week. I already carbonated the beer and drank some. Then, a few days later, I put about 20 lbs of pressure into the keg and shut ...
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46 views

Yeast not slowing under refrigeration

I'm using Red Star champagne yeast to brew natural sodas, but I'm stuck on one issue: After the room-temp fermentation I move the (2-liter soda) bottles to the refrigerator (38°F) but the ...
4
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2k views

Why less priming sugar in a mini keg?

I am used to bottling my beer and do bottle conditioning. However, I just bought a few 5l mini kegs for the next batch which is currently fermenting. From what I have read from different sources, you ...
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1answer
37 views

What yeast for carbonating a lager?

We brewed a Dark Lager using Wyeast 2007. It fermented for two weeks and has been lagering for 3. When we bottle, we think we'll need to repitch to ensure the bottles carbonate. Thoughts on what ...
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1answer
75 views

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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How can I get more consistent carbonation in bottles?

Some of my bottles usually turn out over carbonated, and some turn out under carbonated. Is there a good technique to get consistent carbonation? I imagine it is a function of both evenly distributed ...
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2answers
833 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
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2answers
493 views

Bottling vs Kegging Questions

One thing that is very confusing to me right now is the difference between bottling and kegging, more specifically the carbonation difference between them. The first doubt of kegging arises when you ...
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285 views

How to salvage bottled beer that failed to carbonate

I brewed my first batch of kit beer that required a kind of "secondary fermentation". That is after it was done fermenting I transferred it to another carboy and added the bourbon barrel wood chips. ...
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1answer
105 views

bottle conditioning ale below room temperature

After bottling my batch of Porter, I forgot it need to be conditioned at room temperature. I left it in my garage for almost a week at 45-50°. When I realized what I had done, I moved it inside the ...
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120 views

Carbonation gone wrong?

I was trying my first all grain brew yesterday when I realized that the beer was almost flat, which is weird because they spent about a week inside the bottle. It's a belgian golden ale and I've added ...
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277 views

How to Calculate Required Priming Wort at Bottling Time?

I would like to understand how to calculate how much priming wort I need to add at the bottling stage to reach a desired carbonation. Desired Carbonation: 6 g/l Extract: 17°P Amount of fermented beer:...