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Date: 26 Oct 2006 13:51:10
From: supadupa
Subject: Overcarbonation or something else?
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I just started homebrewing and I used a homebrew kit to make a bitter
ale. Upon tasting the finished product I found that the beer had an
enormously high carbonation. So much so that after having two of the
beers (it didn't taste that bad) my tongue had a very strange sensation
for the next 18 or so hours.
I have read some of the topics on overcarbonation but most of them
involved bottles exploding. There were no explosions just the kind of
weird feeling my tongue had after tasting. I thought it might be that I
had cracked into the bottles too early, but after waiting another 2
weeks the carbonation is still incredibly high - the flavor did get
much deeper, however.
My question is this, is it just overcarbonation or is there something
else wrong with the brew, like off flavors due to improper technique?
Here is how I made it:
Boiled the kit ingredients for 60 min.
Cooled in about 30 minutes in ice bath to 30 degrees C
Added 2.5 gallons of bottled water
Primary fermentation for 2 weeks
Racked to bottling bucket and bottled
Conditioned for 2 weeks (tongue got very funny feeling when tasted)
Conditioned for another 2 weeks (carbonation still very high, but
tasted a bit better)
Any help would be most appreciated! Thanks in advance...
Zach
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Date: 26 Oct 2006 13:58:07
From: supadupa
Subject: Re: Overcarbonation or something else?
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I forgot to add that I primed before bottling with DME, though how much
I am unsure. The kit came with a premeasured amount.
I am already primary fermenting my next batch which is a nut brown ale
and I don't want to have the same overcarbonation.
Thanks again,
Zach
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Date: 26 Oct 2006 22:22:56
From: JS
Subject: Re: Overcarbonation or something else?
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On 26 2006 13:58:07 -0700, "supadupa" <zsm2@hotmail.com > wrote:
>I forgot to add that I primed before bottling with DME, though how much
>I am unsure. The kit came with a premeasured amount.
>
>I am already primary fermenting my next batch which is a nut brown ale
>and I don't want to have the same overcarbonation.
>
>Thanks again,
>
>Zach
Well, you really do need to know how much you primed with. The
textbook amount is either 3/4 cup corn sugar or 1 1/4 cup DME per 5
gals. The reason is that the former is 100% fermentable, whereas the
latter is about 70%. Personally I find that using less of these
amounts is quite sufficient, esp. if you ended up with less than an
actual 5 gals. at bottling time. I'll use anywhere form 1/3 to 2/3
cup corn sugar, and most of the time it'll be 1/2 to 5/8. BTW, you
would naturally expect to see more carbonation with time, not less.
Esp. if you used an excessive amount of priming. It takes the yeast
time to work the sugars.
John S.
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Date: 26 Oct 2006 20:26:38
From: supadupa
Subject: Re: Overcarbonation or something else?
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> Well, you really do need to know how much you primed with. The
> textbook amount is either 3/4 cup corn sugar or 1 1/4 cup DME per 5
> gals. The reason is that the former is 100% fermentable, whereas the
> latter is about 70%. Personally I find that using less of these
> amounts is quite sufficient, esp. if you ended up with less than an
> actual 5 gals. at bottling time. I'll use anywhere form 1/3 to 2/3
> cup corn sugar, and most of the time it'll be 1/2 to 5/8. BTW, you
> would naturally expect to see more carbonation with time, not less.
> Esp. if you used an excessive amount of priming. It takes the yeast
> time to work the sugars.
>
> John S.
John,
Thanks for the words of wisdom! I will be careful to measure the amount
properly. Do you think I could get away with priming with only 1 cup of
DME next time?
Cheers!
Zach
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Date: 27 Oct 2006 12:03:24
From: John Bleichert
Subject: Re: Overcarbonation or something else?
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supadupa <zsm2@hotmail.com > wrote:
>
>> Well, you really do need to know how much you primed with. The
>> textbook amount is either 3/4 cup corn sugar or 1 1/4 cup DME per 5
>> gals. The reason is that the former is 100% fermentable, whereas the
>> latter is about 70%. Personally I find that using less of these
>> amounts is quite sufficient, esp. if you ended up with less than an
>> actual 5 gals. at bottling time. I'll use anywhere form 1/3 to 2/3
>> cup corn sugar, and most of the time it'll be 1/2 to 5/8. BTW, you
>> would naturally expect to see more carbonation with time, not less.
>> Esp. if you used an excessive amount of priming. It takes the yeast
>> time to work the sugars.
>>
>> John S.
>
> John,
>
> Thanks for the words of wisdom! I will be careful to measure the amount
> properly. Do you think I could get away with priming with only 1 cup of
> DME next time?
>
> Cheers!
>
> Zach
>
DME varies in fermentability with brand. I prime with corn sugar which
is always the same - seems more consistent.
I've also started backing off on the amount, I prefer lightly
carbonated ales.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 27 Oct 2006 14:47:05
From: John 'Shaggy' Kolesar
Subject: Re: Overcarbonation or something else?
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On Fri, 27 2006 12:03:24 GMT, <syborg@earthlink.net > wrote:
> DME varies in fermentability with brand. I prime with corn sugar which
> is always the same - seems more consistent.
Agreed. IMO, there's no benefit to priming with DME. Just use sugar, it's
a lot easier to get it right.
John.
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Date: 27 Oct 2006 09:19:34
From: JS
Subject: Re: Overcarbonation or something else?
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On Fri, 27 2006 12:03:24 GMT, John Bleichert
<syborg@earthlink.net > wrote:
>supadupa <zsm2@hotmail.com> wrote:
>>
>>> Well, you really do need to know how much you primed with. The
>>> textbook amount is either 3/4 cup corn sugar or 1 1/4 cup DME per 5
>>> gals. The reason is that the former is 100% fermentable, whereas the
>>> latter is about 70%. Personally I find that using less of these
>>> amounts is quite sufficient, esp. if you ended up with less than an
>>> actual 5 gals. at bottling time. I'll use anywhere form 1/3 to 2/3
>>> cup corn sugar, and most of the time it'll be 1/2 to 5/8. BTW, you
>>> would naturally expect to see more carbonation with time, not less.
>>> Esp. if you used an excessive amount of priming. It takes the yeast
>>> time to work the sugars.
>>>
>>> John S.
>>
>> John,
>>
>> Thanks for the words of wisdom! I will be careful to measure the amount
>> properly. Do you think I could get away with priming with only 1 cup of
>> DME next time?
For sure, but see below.
>>
>
>DME varies in fermentability with brand. I prime with corn sugar which
>is always the same - seems more consistent.
>
>I've also started backing off on the amount, I prefer lightly
>carbonated ales.
>
I agree. Not only more consistent, but cheaper. As an AG brewer, I
save my DME for starters. No advantage by using DME for priming.
John S.
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