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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1answer
76 views

Should I leave serving pressure on after carbing beer or cider?

I have been brewing for a number of years, bottling most of my beer. I turned to kegging my beer about two years ago. Mostly, everything is fine, however, recently while carbing a batch of beer I didn’...
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Carbonation Disappearing

I made some burton bridge from a kit and secondary-fermented it in a 25 litre keg with a tap and a cap capable of taking a CO2 cartridge holder (none was fitted) I left it in our warm utility room (...
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kegged cider and oxygen

first timer at both cider and kegs. I have been reading that pumping oxygen (air) into a keg as the beer level goes down in order to maintain carbonation is bad as the oxygen will reignite the ...
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How to fully carbonate a keg with no beer line at very low serving pressure?

I use a tap attached directly to my corny keg (similar to this: https://barleyhaven.com/corny-keg-faucet-tap-ball-lock.html). That means I have my serving pressure at 10kpa. My carbonation method is ...
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2answers
74 views

Fermentation container leaking carbon dioxide

I've just finished preparing my first fermented drink ever (Kvass) and I used a Mason jar to store the preparation during the 2 days of the fermentation process as advised by the various guides I ...
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1answer
168 views

Backsweetening cider and carbonation drops

I just completed my first batch of hard cider. I was told to backsweeten it, which I did with Erythritol to taste about 3 weeks ago. then to put carbonation drops in each bottle before adding the ...
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Peach blend wine popping corks and very fizzy

I made a batch of peach blend vinters best wine base. I intentionally added extra sugar as I always do. The majority of residual sugar was converted to alcohol. I racked several times. I then filtered ...
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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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1answer
253 views

Force carbonating then bottling

I've run into a "bottled yesterday" situation and I need to have 2 12oz bottles for an event tomorrow. The beer in question is a NEIPA. How would I calculate the PSI needed for a crank and shake if I ...
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1answer
100 views

Minimum working pressure of stainless fermenter to carbonate in fermenter

Which is the minimum working pressure to be capable to carbonate my beer inside the fermenter when the fermentation is over? I'm about to buy a 0,1MPa (working preassure) fermenter.
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Carbonation happening too soon?

I am brewing a batch using the basic Mr. beer brew kit. Carbonation usually takes 10-14 days. However, this time the bottles are hard as a rock within 3 days. Is this normal? Shall I open the bottles ...
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How to over carbonate?

Why would I want to over carbonate? Simple I’m trying to debug my under carbonated batches. So far I’ve had 4 batches all primed with coopers carbonation tabs and while they have all had some bubbles ...
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Carbonation Time at Different Keg Volumes

Right now I'm carbonating hard cider in 5 gallon corny kegs at 35psi for about 48 hours. What I'm wondering is: Will the same pressure/time in larger vessels (say, 1/4 barrel kegs, or 1/2 barrel kegs)...
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How can I prime bottled beer in accordance with the reinheitsgebot?

I so far brew beer using two different beer brewing kits. One required adding honey, the other sugar, for the bottling. First of all - isn't this breaking the reinheitsgebot? As a German I feel ...
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1answer
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Carbonation level over time

Is there any research showing how carbonation develops over time on average? I'm imagining a graph with the number of days since packaging on the x-axis and the current level of dissolved CO2 on the ...
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1answer
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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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174 views

Safe way to backsweet a braggot with honey?

Just made an experimental batch of chocolate braggot. About 60% various grain and 40% honey, OG 1.069, Safale S-04 yeast. We like to have some sweetness as well as mid-high carbonation in the final ...
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1answer
73 views

Excessive Carbonation

I brewed 5 gallons of a DME-based hefe. Simplest recipe I've ever found. Three pounds Bavarian wheat DME, three pounds light pilsen DME. Let it ferment for a week...no action in the bubbler for a ...
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1answer
816 views

Serving through a carbonation stone

Are there any disadvantages to leaving a diffuser stone (0.5micron) in the keg for serving? The one I had bought is attached to a replacement SS dip tube and permanently in the keg. My option ...
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166 views

Sediment during carbonation

After a week of carbonation, I noticed some kind of sediment on top of the bottles: To me, it looks like pieces of fizz drops I used for priming but they should've dissolved (or not?). Doesn't look ...
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1answer
295 views

Temperature fluctuations during carbonation/conditioning

I bottled my beer yesterday and based on some research I decided to place it near heater to keep warm temps, I got the one for this specific reason. The thing is that the heater is pretty old and it ...
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Inconsistent Gas Levels

I've come across a peculiar issue with my latest brew. After fermenting I bottle condition and use Coopers Carbonation drops for consistency (and because of laziness). Normally all is well but in ...
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342 views

can I carbonate a keg with my own cider

I have a no of kegs both 50L and 30L kegs from my own private bar ,I'm just wondering if I can carbonate my own cider in the keg similar to carbonating to the bottles of cider cheers and thanks in ...
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1answer
258 views

Fixing an underprimed imperial stout

I brewed the stout of my dreams back on Monday the 7th of August. It's a 9.5% imperial which hits all my buttons. I then bottled it on the 24th of August, adding the appropriate amount of sugar to the ...
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1answer
109 views

What parts do I need to connect a CO2 bulb to a normal regulator

I have a portable keg system that a dip tube assembly that has a gas in post, that can take a CO2 feed from a standard regulator. These units often come with these tiny regulators that accept CO2 ...
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1answer
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Sparkling Blackberry Wine

Can I add priming sugar to a finished wine to carbonate it when I bottle it? I plan on fermenting about a month before I bottle it, would the yeast still be alive at that time?
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What is the ideal temperature during carbonation with priming for an ale?

During sugar priming, how does the temperature influence? In my understanding, higher the temperature, faster the carbonation process. But can this somehow produce some off-flavors on the beer? Too ...
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193 views

Helping a first timer!

I'm hopefully about to make my first batch of sparkling slightly sweet cider. I have read all sorts of advice about reducing/increase tannin, stabilising and other scientific stuff. I want to keep it ...
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1answer
175 views

Will I get quick and easy fruit soda if I just add yeast to fruit juice and leave it in a closed fermenter for a day or two?

Title basically says it all; I'm thinking about putting about a 16th to an 8th of a teaspoon of dry champagne yeast in a 16oz grolsch bottle mostly full of orange juice, shaking it up, and letting it ...
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1answer
267 views

Beer looses almost all carbonation when opened

I followed this recipe for making an APA. Since I have a smaller brewing kit (10~12 liters pan and fermentation bucket), I divided the ingredients for two batches: First one following every step and ...
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2answers
435 views

Is it good to use Irish Moss

Is it good to use Irish moss, if I'm using a beer kit to brew beer. The research I've done says I should add it to last 10 minutes of the boil. Does anyone know any different.
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1answer
393 views

Can you add more yeast and sugar

I brewed a 6 gallon Mexican ale, it was just after the high krusen phase. The Carboy was in the garage. Temperature outside was between 70&80 degrees. Brought it inside. Put some yeast believe ...
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2answers
251 views

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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112 views

I went from bottling to refridge

I bottled then right to refrigerator. What can I expect? Been in the fridge for about 2weeks.Is the Beer lost?Can I remove it now or is it to late?
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1answer
119 views

Do I need the dregs from primary fermentation for carbonation?

I'm currently making my first homebrew - a ginger beer using this kit and recipe. It's finished primary fermentation (hopefully, the cold weather has me concerned), and I've just bottled it for ...
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1answer
869 views

Carbonation drops in cider

First posted question here so sorry if I've missed a previous answer. I've been trying out a secondary ferment in old champagne bottles of a barrel fermented cider. When decanting into the bottles I ...
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2answers
133 views

Bottling after kegging

I have kegged a nut brown ale and it turned out awesome. I would like to put some of it in bottles to save it and ship to friends. Is that possible? Would I need to do anything to it before putting it ...
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4answers
4k views

Using beer gas in a soda stream

There is documentation online on how to connect a soda stream to a large CO2 tank. I was wondering if this could be done using using tank with 'beer gas', co2/nitrogen, mix and would give the ...
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2answers
526 views

Residual CO2 from fermentation as a function of altitude

I'm looking for a graph or table (preferably in metric values) that shows the amount of residual carbonation after fermentation under ambient pressure as a function of atmospheric pressure and/or ...
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2answers
166 views

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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3answers
865 views

Off flavors that seem to be related to carbonation drops

The last two batches I have brewed have been 1 gallon batches using carb drops. I have used these before a handful of times without issue but the last two seem over carbonated and leave a funny taste ...
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4answers
656 views

Semi-Sweet, Medium ABV, Sparkling Mead - Is it possible?

I may asking to much for a homegamer but is it possible to make semi-sweet/sweet mead carbonated? I'm trying go for around 1.05 FG and 7%~10% ABV. This can be done easily fermenting dry then adding ...
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1answer
661 views

Store beer uncarbonated in a keg

I was reading this article about kegging and it mentions the following: You can now disconnect your airline, leaving the 30 psi in the keg, and leave your keg at room temperature for a week or two (...
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Does carbonating with sugar make the beer sweeter?

I have recently ran out of Carbonation Drops that I have exclusively used in the past. I decided to use sugar and put a heaping teaspoon of sugar in every bottle. Two unexpected things happened, the ...
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Does force chilling have the same effect as regular chilling as far as carbonation absorption is concerned?

I have a "Maytag Handy Chiller" - it's a great kitchen tool for chilling a bottle of wine in a few minutes which works buy circulating ice water over a bottle ( and optionally rotating it too ) to get ...
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4answers
653 views

Lack of head from under carbonation? A force carb question

I just brewed by first DIPA, which is batch number 3 for me when it comes to all-grain brewing. I've forced carbonated before, but this is the first time I tried to speed up the process by agitating ...
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1answer
679 views

Can a keg a 1 gallon batch in a 5 gal keg?

I a small batch of 1-gallon that I'd like to force carbonate rather than prime it in bottles. Is it ok to force carbonate? I realize I may be wasting some CO2, but I'm ok with it. If it is ok, do I ...
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Laboratory Scale beer Production for Microbiology and sensory evaluation

What is the easiest and best way make opaque beer in the lab? The beer has to be made in such a way that it will be able to be tasted. Besides using hops what other alternatives could I use for me ...
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4answers
197 views

overcarbed bottles recapped and then recapped again?

I brewed a high gravity american double (stout), fermentation went well and I gave it enough time to presumably take care of most of the fermentable sugar. Then I added 2 lbs of pureed strawberries ...
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4answers
445 views

Is there a source for clear and amber glass bottles that can handle pressure?

Looking for a place I can get soda bottles from ( looking to brew my own soda ) either twist top or screw top. Looked all around the internet but can't seem to find the right thing.

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