Curry
Well-Known Member
- Joined
- 18/3/05
- Messages
- 114
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Hey Guys,
I have resumed my brewing career after a few years off, and I have taken to all grain brewing. Everything is going really well, with the exception of carbonation in the bottles.
I am using the Bottle & Bulk Priming Calculator link from this forum (http://webspace.webring.com/people/ms/sirleslie/AlcoholChart/PrimingCalculator.html), but I am finding my bottles to be particular under-carbonated for what I want. The exception is the last fill bottle which always seems to be a foamer, so I taken to stirring the beer after racking onto the dissolved dextrose.
I have been cold crashing a few of these brews to try and help clarity, this concerns me as to whether I have dropped too many yeast out of solution. However from what I read, I can't seem to find anyone adjusting the amount of dextrose up to compensate for this.
One batch totally confused me, because the last fill bottle was a foamer but other bottles have been completely flat.
My last batch was a American IPA that I added 170g of Dextrose into 430ml of water for a 20ltr batch fermented at 18C. Now according to the Bottle & Bulk Priming Calculator, this would have over-carbonated the beer for the style, but the end result is a under carbonated beer with no 'mouth zing'. However it has reasonable head retention and lacing.
I just bottled another American IPA last week that I used 193g of Dextrose into 500ml of water for a 23ltr batch.
I have been waiting 4 weeks after bottling before trying.
Bottom line is I am confused and I am looking for any help that you may be able to offer.
AND before someone mentions it, yes I do want to keg, but at the moment for various reasons I can't.
Any suggestions.
Cheers
Dave
I have resumed my brewing career after a few years off, and I have taken to all grain brewing. Everything is going really well, with the exception of carbonation in the bottles.
I am using the Bottle & Bulk Priming Calculator link from this forum (http://webspace.webring.com/people/ms/sirleslie/AlcoholChart/PrimingCalculator.html), but I am finding my bottles to be particular under-carbonated for what I want. The exception is the last fill bottle which always seems to be a foamer, so I taken to stirring the beer after racking onto the dissolved dextrose.
I have been cold crashing a few of these brews to try and help clarity, this concerns me as to whether I have dropped too many yeast out of solution. However from what I read, I can't seem to find anyone adjusting the amount of dextrose up to compensate for this.
One batch totally confused me, because the last fill bottle was a foamer but other bottles have been completely flat.
My last batch was a American IPA that I added 170g of Dextrose into 430ml of water for a 20ltr batch fermented at 18C. Now according to the Bottle & Bulk Priming Calculator, this would have over-carbonated the beer for the style, but the end result is a under carbonated beer with no 'mouth zing'. However it has reasonable head retention and lacing.
I just bottled another American IPA last week that I used 193g of Dextrose into 500ml of water for a 23ltr batch.
I have been waiting 4 weeks after bottling before trying.
Bottom line is I am confused and I am looking for any help that you may be able to offer.
AND before someone mentions it, yes I do want to keg, but at the moment for various reasons I can't.
Any suggestions.
Cheers
Dave