7 votes

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

I can't imagine anyone suggesting bottling at a FG of 1.042 I would return them to the fermenter and allow fermintation to complete. Those are bottle bombs. Be careful. Many yeasts don't survive at ...
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7 votes
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Why less priming sugar in a mini keg?

Your general understanding is pretty much spot-on. I think the thing to consider here is that your reasoning assumes that half or a third of the priming sugar is meant to yield the same amount of ...
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5 votes

My carboy is fizzing after 2 weeks

The release of gas when you moved it is not uncommon. There is usually residual CO2 from the fermentation dissolved in the liquid and by agitating the liquid when you moved it, some of that gas is ...
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  • 36.2k
4 votes

Home made Cider Over Carbonated what should i do with the other Bottles?

Cool them down to as close to freezing as you can to make sure as much as possible of the CO2 stays in solution. Then carefully vent the pressure from each one in a safe place. If it's not done ...
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  • 318
4 votes

Transporting over carbonated glass bottles

If the beer is overcarbonated, I'd just degas it. Lift the cap of each bottle, let the CO2 escape until the foam reaches the cap, let go; repeat as many times as necessary, waiting for the foam to ...
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  • 273
3 votes

My carboy is fizzing after 2 weeks

Measure gravity. That's the only way to be sure. You can have little to no bubbles and fermentation going on if the lid didn't seal completely. Or you can have bubbles and no fermentation if you ...
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  • 3,708
3 votes

Brewing ginger beer and over carbonation

I like my ginger beer somewhat sweet and carbonated. This means that, at some point after bottling, the fermentation/carbonation process must be stopped. To determine this point, I bottle as normal (...
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  • 31
3 votes
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Over Carbonated

If only some of the bottles were overcarbonated, in my experience that means the priming sugar wasn't mixed into the beer thoroughly enough in the bottling bucket. Two ways to ameliorate that are: ...
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2 votes
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Overcarbination in a Chocolate Porter

The combination of bad flavour and foaming bottles could indicate an infection by wild yeast or bacteria. From How to Brew by John Palmer. Gusher Infection However, the sustained bubbling is ...
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  • 8,978
2 votes

Overcarbed or gusher contamination?

If you took a specific gravity reading before you bottled and were confident that it was at final gravity, de-gas a sample and take another gravity reading now. If it's the same, it's over-carbonated. ...
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  • 690
2 votes

overcarbed bottles recapped and then recapped again?

I second the point from Septimus G about waiting longer. After adding fruit or puree I would almost always wait 2-3 weeks, sometimes even a month. You didn't state how long you had left the primary ...
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  • 6,983
2 votes
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overcarbed bottles recapped and then recapped again?

Yes, you may open the bottles release pressure, and cap them again. You won't be introducing (any significant amount of) oxygen by doing this, but do it in a clean environment. As to why this ...
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2 votes
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Off-flavour after carbonation

Carbonation can have a dramatic effect on beer flavor. I suspect your beer is overcarbonated and that's the cause of the off flavor. You can reduce the carbonation by allowing the keg to warm up to ...
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  • 1,432
2 votes

How can one keg be overcarbonated on a 4-line setup when all the other beers pour just fine?

Could be any number of things. Style of beer, some styles require more/less carbonation and pressure. Could be a kink or something in the line that causes the beer to bubble/foam in the line on the ...
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  • 310
2 votes
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Carbonation happening too soon?

The speed at which your brew carbonates is dependant on a number of factors: temprerature, yeast cell count, residual CO2, residual sugar. Sometimes your beer can carb up this quickly especially if it ...
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  • 6,983
2 votes

Excessive Carbonation

My bet is that your beer was underattenuated in the first place. Since you're brewing with extract-only, I guess you're a beginner and might have neglected on making a healthy yeast pitch (no offence ...
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  • 1,488
2 votes

Inconsistent Gas Levels

If you prime (add sugar) per bottle I would advise you change and batch prime as its easier and more consistent, method detailed below. All I do to ensure a consistent carbonation level is use the ...
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  • 29
2 votes

Beers with roasted barley come out overcarbed

I'd say you have lager yeast hanging out in your system. Roasted grains will have more maltotriose, a sugar ale yeast can't consume, but lager can. This would explain why they're fine until later on, ...
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2 votes
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Transporting over carbonated glass bottles

I ended up transporting the bottles in a following set up: put bottles to a plastic bucket and filled the space beetween them with insides of an old pillow. I packed the buckets to car in a way they ...
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  • 303
2 votes

Carbonation in bottles

The original post reads as though you used almost 1kg of different sugars for priming the beer for carbonation. But from your comment I see that is not the case. Without knowing the size in g of the ...
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2 votes

Carbonation in bottles

What size batch was this? 600g of DME might be reasonable for a 15 gallon (~57L) batch but if you also added in 400g of other sugars, it's not surprising that you had an over-carbonation issue. It's ...
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  • 1,880
2 votes
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Can I vacuum my primary fermenter headspace for an extended period?

FWIW, you should realize that the CO2 you are degassing does not come from the blanket of CO2 in the fermentor. Its CO2 that dissolved into the wine during fermentation. I find the vacuum idea a ...
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  • 36.2k
2 votes
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Over-primed for bottle conditioning. How many days to blow off carbonation before allowing to resume?

Too many variables to predict the rate. That's why you can't find a chart. Temperature, ABV of beer, yeast cell count per bottle, yeast viability, residual extract in beer (related to FG), dissolved ...
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  • 36.2k
2 votes

Brewing ginger beer and over carbonation

It sounds to me your ginger beer is still fermenting inside the bottle. When this happens, it creates more co2 and creates more pressure inside your bottle. Perhaps when you add your ginger bug into ...
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  • 171
1 vote

Blichmann QuickCarb and Bottling

It's either over carbed or the beergun line needs tuned for the pressure. I'm not a fan off applying increased pressure to carbonate quickly. When doing this you throw out all the math tables that ...
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1 vote

Inconsistent Gas Levels

Usually such odd gushers are associated with infection by e.g. wild yeast which have higher attenuation. You may want to do a side-by-side taste of normal vs gusher bottle.
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  • 1,488
1 vote

Carbonation in bottles

No matter how much sugar is added to the recipe (which will increase OG and possibly FG), the main problem is over carbonation in the bottles. Two carbonation drops per bottle is ok for 750ml bottles. ...
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  • 4,736
1 vote

overcarbed bottles recapped and then recapped again?

Yes this has happened to me. In my case it was the addition of apples after initial fermentation. I suspect that the first fermentation was complete but I did not consider the possibility of the yeast ...
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1 vote

overcarbed bottles recapped and then recapped again?

It could also be suspended solids from the puréed fruit. The CO2 will form bubbles on those suspended solids at a lower concentration of CO2 in the beer. I released the pressure of a foamy batch and ...
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  • 11
1 vote

How can one keg be overcarbonated on a 4-line setup when all the other beers pour just fine?

I've had that happen with an infection before. Check valve keeps the pressure from heading to the other kegs, but it builds up in the infected keg.
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