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Over carbonation in bottles
Hey all,
Quick question...I have had a few batches that were way too over carbonated. These were 5 gal batches and I use 3/4 cup of priming sugar, thus I thought I would be all set. I notice with two of my brews that after about a month of aging/conditioning in the bottle in a room temperature closet that the beer became way too over carbonated and had alot of sediment an the bottom of the bottle. Is this because the beer had not fully finished fermenting when I bottled it? I bottled it when all the activity had died! I just don't understand...please help this is costing me money and precious beer.
thanks
Finished activity? Do you mean it stopped bubbling or it was finished according to a hydrometer reading, because only the hydrometer will tell you the truth. Also, if it's too carbonated you could use less sugar to prime, like a 1/2 cup. On the other hand, you could also just let the bottles sit at room temp. for 2 weeks and then stick them in the fridge.
DT
It does sound like you may be bottling a bit early. Leaving your beer in the fermented for few extra days won't hurt anything, so I would leave it at least 10 days before bottling. If you have a big beer, this will probably require more time. Ultimately, just as dmofot says, you don't really know if fermentation has completed unless you check gravity and get the same reading for a few days in a row.
I have heard (not sure how true it is) that a highly acidic hops can cause excessive foaming in the bottle. Several cicumstances can lead to foaming bottles but I made an ESB with about 6 oz. of hops in it and it was fine for first couple months but soon began to foam pretty bad. Is there any truth to this?
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