Tagged Questions
4
votes
3answers
515 views
Brettanomyces and Bottle Conditioning
When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle?
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1
vote
2answers
559 views
Other Causes of Over Carbonation In the Bottle
I just opened a new bottle of beer after letting it bottle ferment and I ended up with more beer on the counter than in my glass. It seems to be over carbonated and exploded everywhere. After ...
7
votes
2answers
461 views
What is the danger zone for overcarbonating and making bottle bombs?
Just curious how many volumes of CO2 most average beer bottles can hold. Is there a rough number where alarms should start going off?
Update -- I'm seeing in different carbonation calculators that ...
9
votes
3answers
907 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 ...
