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?
I have a 12 gallon stainless steel vessel with 10 gal. of pinot noir in it. I racked it once and it has been sitting for 6 months or so. I keep the 2gal of headspace full of CO2. Everything seems to be going very well - I tasted it recently and I think it's ready to bottle. (months overdue, actually) The only minor problem is there seems to be some CO2 still dissolved in the wine, which makes sense. …
I used this Quickcarb to carbonate my beer, but when bottled (with a BeerGun) I get too much foam in the bottle and almost no beer, after finally filling the bottle I tap it. And when I try my beer it does not have almost gas or sometimes nothing ...... do you have any advice that can help me with this? I would greatly appreciate it :).
Alright, so I've gone and over-primed a 5 gallon amber batch when bottling. Surprisingly, there is limited solid information available so I figured I would ask for feedback and then post the results hoping this proves useful for others. Details: 5 gallons of Amber ale, bottled into 12oz bottles 3 weeks in primary fermenter at 65-67F, so initial fermentation certainly done (no OG/FG sorry) Appx ABV 6-7% Primed with 1lb of DME instead of 1.25 cups (so somewhere between 2.5-3x …
I've been trying to make ginger beer and the first attempt bombed, for some reason. I'm not clear if it's because of residual bleach, or tap water at the wrong point, or what. I was about to give up and toss the ginger bug out when I saw it was relentlessly fizzing so I gave it another shot. I bottled the 4L of mixture (with 200ml of Ginger Bug) into flip-top bottles. Twenty four hours later I wanted to check …
I tasted the beer when it came out of the fermenter and it was great. I cooled it to 4 degrees then I racked it into the keg and force carbonated - about 1 minute at 300kPa, a good few minutes of vigorous shaking later it dropped to 140kPa so left it for an hour. I then tapped the keg and it was all foam - very overcarbonated... my regulator is a bit dodgy so will go for less CO2 …
I've pretty much settled the protocols for mashing, sanitising, yeast maintenance, and bottle conditioning. Generally my beers come out decent. With one exception, anything that uses roasted barley. If I use roasted barley, a ready beer is usually quite good in the first 1-2 weeks after usual period of bottle conditioning (7-12 days). When age of that beer approaches 1.5 months, bottles turn to gushers. I don't taste any off-flavours that would hint of infection, however, overall beer tastes more …
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 need less sugar when conditioning in a mini keg than in a bottle (it varies from source to source, but it ranges from 75% to 50%, or even only 33% of the amount of sugar per liter that you would use for bottle …
At last spring I brewed a batch of belgian ale that turned to be highly over carbonated. It comes out of bottle quite merrily, but so far none of the bottles have exploded or even leaked by themself. Now to the tricky part, I have to move out of the place where the bottles are stored and I think it would bee too nasty joke to leave bottles behind. So the question is how to safely transport over carbonated glass …
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 to let the extra carbon dioxide out and wait for entire 2 weeks or is it ok to start freezing the bottles now?
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 couple days. Primed it with simple syrup made of 3/4 cup white sugar boiled into a cup of water and bottled. That was two weeks ago. Two DAYS ago, I opened one for a taste and it was delicious. Tonight I went to open one …
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 this batch some bottles have come out fine and some produce a geyser of beer seconds after opening. What could have caused this? Thanks Chris.
Well I've bottled my Coopers Amber Ale, about 4 weeks ago, with: 600g Malt 200g Dextrose 200g Corn Syrup Powder In the last few days, I've noticed a few bottles (PET) have fizzed out some of the brew! Maybe half to an inch? They smell good but I've felt all the other bottles and they are so full of carbonation it feels like glass bottles! So I've cracked each just to let some of the gas out! Is that a …
I did my first brew from a 5 litres blonde beer kit. I wanted to bottle it after 2 weeks (according to the recipe ) but I got scared about over carbonation so I decided to leave it another week in the carboy. Now, 5 days later, after I moved the carboy when I wanted to bottle my beer, I see a lot of fizzing going arround. Before it was dormant and now it seem active again with a tiny …
I have been brewing some home made cider and decided last weekend to crack it open! (has been in bottles for about 6 months) when a friend opened the bottle it basically exploded and send the swing top flying covering the ceiling in cider and leaving about 100 ml of the 750 ml bottle remaining! My question: is there anything i can do with the remaining bottles to stop them from doing the same thing? or am i doomed to …
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 and blueberries for every gallon, gave it another week or so and bottled. When I bottle conditioned, (I believe) the added fruit messed up my carb calculation and the beer was super over-carbonated (side questions: has this ever happened to you? can added fruit do …
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 ferment room temperature forever, that it may burst in about 10 days. The guy at Soco homebrew corroborated, and said that these yeast rarely die and will eat sugars down to right under 1.0 gravity. I also heard that fermentation …
I brewed a batch of chocolate porter from an all-grain kit. Not only does the finished product not taste particularly good, but 1/3-1/2 of the beer foams up and out of the bottle once it's opened. Any thoughts on what could cause this to occur? I'm thinking maybe I used too much priming sugar, or possibly my equipment wasn't adequately sanitized.
A while ago I purchased a 4-line kegerator, I have one CO2 tank that carbonates 4 kegs of beer at around 11 psi. When I bring a new uncarbonated keg online, I just add it to an empty gas line and let it carbonate slowly over the course of one week (no force carbonation at 30 psi or rolling the keg around). About one week ago I added a brand new uncarbonated keg (Pale Ale) and I was expecting it …