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Main
Date: 21 Aug 2006 17:19:39
From: CandyPalaceCal
Subject: Novice Question: One of my Kit batches is WAY to carbonated...
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I just finished a batch of Porter and each time I open a bottle it
sprays foam everywhere. I let it age the proper amount of time why
would it be so carbonated?
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Date: 21 Aug 2006 19:55:48
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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CandyPalaceCal wrote:
> I just finished a batch of Porter and each time I open a bottle it
> sprays foam everywhere. I let it age the proper amount of time why
> would it be so carbonated?
>
There could be a lot of reasons:
1) Infection (does it taste ok?)
2) Bottling before primary fermentation was complete
3) Using too much priming sugar
4) Poorly mixed priming solution -- pretty common
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
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Date: 22 Aug 2006 12:27:20
From: John Bleichert
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> CandyPalaceCal wrote:
>> I just finished a batch of Porter and each time I open a bottle it
>> sprays foam everywhere. I let it age the proper amount of time why
>> would it be so carbonated?
>>
>
> There could be a lot of reasons:
>
> 1) Infection (does it taste ok?)
>
> 2) Bottling before primary fermentation was complete
>
> 3) Using too much priming sugar
>
> 4) Poorly mixed priming solution -- pretty common
>
5) Bottle conditioned at too warm a temperature. A friend who lives in
an apartment always has bottles sitting around at ambient summer
temperatures (75-85F) and he *always* has bottle bombs.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 22 Aug 2006 08:23:41
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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John Bleichert wrote:
> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>
>>CandyPalaceCal wrote:
>>
>>>I just finished a batch of Porter and each time I open a bottle it
>>>sprays foam everywhere. I let it age the proper amount of time why
>>>would it be so carbonated?
>>>
>>
>>There could be a lot of reasons:
>>
>>1) Infection (does it taste ok?)
>>
>>2) Bottling before primary fermentation was complete
>>
>>3) Using too much priming sugar
>>
>>4) Poorly mixed priming solution -- pretty common
>>
>
>
> 5) Bottle conditioned at too warm a temperature. A friend who lives in
> an apartment always has bottles sitting around at ambient summer
> temperatures (75-85F) and he *always* has bottle bombs.
I think he must have some other problem. The temperature shouldn't cause
any more CO2 to be produced than in a cooler environment, although the
yeast may finish the priming sugar more quickly.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 22 Aug 2006 15:09:06
From: John Bleichert
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> John Bleichert wrote:
>> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>>
>>>CandyPalaceCal wrote:
>>>
>>>>I just finished a batch of Porter and each time I open a bottle it
>>>>sprays foam everywhere. I let it age the proper amount of time why
>>>>would it be so carbonated?
>>>>
>>>
>>>There could be a lot of reasons:
>>>
>>>1) Infection (does it taste ok?)
>>>
>>>2) Bottling before primary fermentation was complete
>>>
>>>3) Using too much priming sugar
>>>
>>>4) Poorly mixed priming solution -- pretty common
>>>
>>
>>
>> 5) Bottle conditioned at too warm a temperature. A friend who lives in
>> an apartment always has bottles sitting around at ambient summer
>> temperatures (75-85F) and he *always* has bottle bombs.
>
> I think he must have some other problem. The temperature shouldn't cause
> any more CO2 to be produced than in a cooler environment, although the
> yeast may finish the priming sugar more quickly.
>
Hmm. I'll have to take it up with him, I believe you are correct. He
uses the same amount of priming sugar as I do though, and I never get
bombs. His secondaries are plenty long enough.
Perhaps he is keeping more yeast in his fermenter(s) when racking? I'm
kind of maniacal about leaving as much behind as possible when
racing. He always seems to have a bit more sediment in his bottles
than I do as well.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 22 Aug 2006 18:20:24
From: John 'Shaggy' Kolesar
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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On Tue, 22 Aug 2006 15:09:06 GMT, <syborg@earthlink.net > wrote:
> Hmm. I'll have to take it up with him, I believe you are correct. He
> uses the same amount of priming sugar as I do though, and I never get
> bombs. His secondaries are plenty long enough.
How long you leave it in the secondary doesn't really mean much by itself.
> Perhaps he is keeping more yeast in his fermenter(s) when racking? I'm
> kind of maniacal about leaving as much behind as possible when
> racing. He always seems to have a bit more sediment in his bottles
> than I do as well.
The amount of yeast in the bottle doesn't effect the carbonation (as long
as there is at least some). It's the amount of sugar which effects the
amount of carbonation. Usually gushers mean that you have too much sugar.
That can either be caused by using too much priming sugar, or by still
having fermentable sugar in the wort when you bottle (IE bottling before
fermentation is complete).
The other alternative is infections, but I assume they would know if all
their beers are coming out infected.
John.
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Date: 22 Aug 2006 19:30:18
From: John Bleichert
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Tue, 22 Aug 2006 15:09:06 GMT, <syborg@earthlink.net> wrote:
>> Hmm. I'll have to take it up with him, I believe you are correct. He
>> uses the same amount of priming sugar as I do though, and I never get
>> bombs. His secondaries are plenty long enough.
>
> How long you leave it in the secondary doesn't really mean much by itself.
>
>> Perhaps he is keeping more yeast in his fermenter(s) when racking? I'm
>> kind of maniacal about leaving as much behind as possible when
>> racing. He always seems to have a bit more sediment in his bottles
>> than I do as well.
>
> The amount of yeast in the bottle doesn't effect the carbonation (as long
> as there is at least some). It's the amount of sugar which effects the
> amount of carbonation. Usually gushers mean that you have too much sugar.
> That can either be caused by using too much priming sugar, or by still
> having fermentable sugar in the wort when you bottle (IE bottling before
> fermentation is complete).
>
Yes. My comment about time in secondary (above) was to say that "it's
probably in secondary long enough for fermentation to have halted."
However, I have *not* been able to convince him to take gravity
readings, yet, so one can never tell.
> The other alternative is infections, but I assume they would know if all
> their beers are coming out infected.
>
>
> John.
I've been drinking his beer since 1990. A few were kind of awful, but
not infected ;-)
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 22 Aug 2006 09:24:31
From: Mark R
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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"The Artist Formerly Known as Kap'n Salty"
>
> I think he must have some other problem. The temperature shouldn't cause
> any more CO2 to be produced than in a cooler environment, although the
> yeast may finish the priming sugar more quickly.
I agree. All my bottles sit at 76 plus room temp until it's time to drink
them and the only gusher I ever had was a batch that I bottled at 1.021 (OG
1.052) after 5 weeks in secondary. Either the bottling process or the
priming sugar woke up the yeast. From some of the posts and comments I have
a feeling there are more brewers lately bottling after XX number of days
rather than using the hydrometer to check for complete fermentation.
Mark R
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Date: 23 Aug 2006 14:59:18
From: John Bleichert
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> John Bleichert wrote:
>> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>>
>>>CandyPalaceCal wrote:
>>>
>>>>I just finished a batch of Porter and each time I open a bottle it
>>>>sprays foam everywhere. I let it age the proper amount of time why
>>>>would it be so carbonated?
>>>>
>>>
>>>There could be a lot of reasons:
>>>
>>>1) Infection (does it taste ok?)
>>>
>>>2) Bottling before primary fermentation was complete
>>>
>>>3) Using too much priming sugar
>>>
>>>4) Poorly mixed priming solution -- pretty common
>>>
>>
>>
>> 5) Bottle conditioned at too warm a temperature. A friend who lives in
>> an apartment always has bottles sitting around at ambient summer
>> temperatures (75-85F) and he *always* has bottle bombs.
>
> I think he must have some other problem. The temperature shouldn't cause
> any more CO2 to be produced than in a cooler environment, although the
> yeast may finish the priming sugar more quickly.
>
I've noticed (specifically with recent batches) that temperature does
effect carbonation. For example, I have 2 ales at about 2 weeks old in
my cellar right now sitting at about 60F. If I drink one at that
temperature they're fully carbonated. If I put on in the fridge (40F)
for 24 hours, they are much less carbonated. Much less.
While I would expect temperature to effect how "quickly" a beer
carbonates, I'm unable to explain the effect described above. I've
noticed this with other homebrews as well.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 23 Aug 2006 11:01:16
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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John Bleichert wrote:
> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>
>>John Bleichert wrote:
>>
>>>The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>>>
>>>
>>>>CandyPalaceCal wrote:
>>>>
>>>>
>>>>>I just finished a batch of Porter and each time I open a bottle it
>>>>>sprays foam everywhere. I let it age the proper amount of time why
>>>>>would it be so carbonated?
>>>>>
>>>>
>>>>There could be a lot of reasons:
>>>>
>>>>1) Infection (does it taste ok?)
>>>>
>>>>2) Bottling before primary fermentation was complete
>>>>
>>>>3) Using too much priming sugar
>>>>
>>>>4) Poorly mixed priming solution -- pretty common
>>>>
>>>
>>>
>>>5) Bottle conditioned at too warm a temperature. A friend who lives in
>>> an apartment always has bottles sitting around at ambient summer
>>> temperatures (75-85F) and he *always* has bottle bombs.
>>
>>I think he must have some other problem. The temperature shouldn't cause
>>any more CO2 to be produced than in a cooler environment, although the
>>yeast may finish the priming sugar more quickly.
>>
>
>
> I've noticed (specifically with recent batches) that temperature does
> effect carbonation. For example, I have 2 ales at about 2 weeks old in
> my cellar right now sitting at about 60F. If I drink one at that
> temperature they're fully carbonated. If I put on in the fridge (40F)
> for 24 hours, they are much less carbonated. Much less.
>
> While I would expect temperature to effect how "quickly" a beer
> carbonates, I'm unable to explain the effect described above. I've
> noticed this with other homebrews as well.
They're not less carbonated -- there's just more C02 in solution, as
cooler liquids absorb more gas. The total volume of Co2 is exactly the
same no matter what the temperature.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 23 Aug 2006 17:39:58
From: John Bleichert
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> John Bleichert wrote:
>> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
<massive snippage >
>>>>5) Bottle conditioned at too warm a temperature. A friend who lives in
>>>> an apartment always has bottles sitting around at ambient summer
>>>> temperatures (75-85F) and he *always* has bottle bombs.
>>>
>>>I think he must have some other problem. The temperature shouldn't cause
>>>any more CO2 to be produced than in a cooler environment, although the
>>>yeast may finish the priming sugar more quickly.
>>>
>>
>>
>> I've noticed (specifically with recent batches) that temperature does
>> effect carbonation. For example, I have 2 ales at about 2 weeks old in
>> my cellar right now sitting at about 60F. If I drink one at that
>> temperature they're fully carbonated. If I put on in the fridge (40F)
>> for 24 hours, they are much less carbonated. Much less.
>>
>> While I would expect temperature to effect how "quickly" a beer
>> carbonates, I'm unable to explain the effect described above. I've
>> noticed this with other homebrews as well.
>
> They're not less carbonated -- there's just more C02 in solution, as
> cooler liquids absorb more gas. The total volume of Co2 is exactly the
> same no matter what the temperature.
>
Ok, that makes sense. If there's more CO2 in solution, there are fewer
bubbles (CO2 leaving solution) which made me think they were less
carbonated. Got it.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 23 Aug 2006 19:15:41
From: John 'Shaggy' Kolesar
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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On Wed, 23 Aug 2006 14:59:18 GMT, <syborg@earthlink.net > wrote:
>
> I've noticed (specifically with recent batches) that temperature does
> effect carbonation. For example, I have 2 ales at about 2 weeks old in
> my cellar right now sitting at about 60F. If I drink one at that
> temperature they're fully carbonated. If I put on in the fridge (40F)
> for 24 hours, they are much less carbonated. Much less.
CO2 will stay in the beer more easily at lower temps. I wonder if what
you're seeing is that the level of CO2 in the beer is identical, but
the warmer beer "bubbles" more because the CO2 in the cold beer is staying
in solution better.
John.
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Date: 22 Aug 2006 18:00:50
From: John 'Shaggy' Kolesar
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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On Tue, 22 Aug 2006 12:27:20 GMT, <syborg@earthlink.net > wrote:
> 5) Bottle conditioned at too warm a temperature. A friend who lives in
> an apartment always has bottles sitting around at ambient summer
> temperatures (75-85F) and he *always* has bottle bombs.
I don't think the temp should have much effect. It will make the CO2 have
a little more difficult time absorbing into the beer, but it should not
effect the total amount of CO2 that the yeast creates. IMO, their
problem is probably with something else.
John.
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Date: 22 Aug 2006 05:39:45
From: Adam Preble
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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CandyPalaceCal wrote:
> I just finished a batch of Porter and each time I open a bottle it
> sprays foam everywhere. I let it age the proper amount of time why
> would it be so carbonated?
>
That's pretty impressive for a porter. You'll get better responses if
you provide some more information.
My assumption is that you didn't let it ferment out long enough.
Porters will go for awhile before finally dying off in my experience.
If you toss a bunch of sugar on top of a steady fermentation, you're
asking for trouble. This wouldn't come into play for awhile. Say, a
month after bottling.
Something I'm wrestling with is factoring in CO2 that's already in the
batch. It seems like this can vary a lot based on racking and what else
you did over the history of the beer. This CO2 will contribute to the
carbonation, and perhaps bring it over the edge. Sorry to hijack the
thread to get some discussion about my own concerns.
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Date: 22 Aug 2006 18:02:53
From: John 'Shaggy' Kolesar
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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On Tue, 22 Aug 2006 05:39:45 GMT, <rockobonaparte@hotmail.com > wrote:
> Something I'm wrestling with is factoring in CO2 that's already in the
> batch. It seems like this can vary a lot based on racking and what else
> you did over the history of the beer. This CO2 will contribute to the
> carbonation, and perhaps bring it over the edge. Sorry to hijack the
> thread to get some discussion about my own concerns.
Residual CO2 will mostly depend on the temp of the beer when you bottle
it (unless you're really aggressive when you siphon it to your bottling
bucket). There are a few carbonation calculators out there that take
the residual CO2 into account, but I don't think it makes a huge difference.
John.
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Date: 22 Aug 2006 17:59:10
From: John 'Shaggy' Kolesar
Subject: Re: Novice Question: One of my Kit batches is WAY to carbonated...
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On 21 Aug 2006 17:19:39 -0700, <villageidiot@dawndollsplus.com > wrote:
> I just finished a batch of Porter and each time I open a bottle it
> sprays foam everywhere. I let it age the proper amount of time why
> would it be so carbonated?
Usually this happens because the beer was not done fermenting when you
bottled it. How did you tell that it was time to bottle?
The other possibilities are that you used too much priming sugar, or that
a wild yeast and/or bacteria has gotten into the beer.
John.
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