Beerisyummy
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- 1/5/11
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I filled mine to just above the top of the flat part and gave each one a 19gram shot of castor sugar. 18c all the way from FV to TK bottle with San Fran lager yeast. They went hard pretty quickly, but were by no means overcarbed nor did they go boom.mrTbeer said:First time naturally carbonating in PET (normally glass or kegs or force-carbed TK)
I went 7g/L dex and after a week they're as hard as the hobs of hell! I hope that's normal??
Also stuff all head-space as the protruding chamber lid pushed out most of the air.
If you don't hear from me again something went horribly wrong!
If you think they're over cooked you could turn them upside down and let a little pressure go using just the tap spear.
And KG, I did think about doing that with the dip tube. The problem is that the bottle is on it's side and you'd have to leave it sitting the right way around for weeks to get a decent result.
Putting down a wheat beer tomorrow to see how it goes with that in a couple of weeks. It tastes wrong without the sediment, although I'll probably still force carb and just give it a swirl before filling the bottles.