So this may seem like an obvious answer here, but does the carbonation level in bottle conditioned brews continue to increase (significantly) over months? To elaborate on my scenario...
I had brewed a number of beers throughout early 2020, and saved 1-2 of each to enjoy at towards the end of the year (kind of like a sampling party for myself). Beers brewed in Jan-May, which were fine earlier in the year, all proved to be gushers when I popped them open in late September.
There was a good variety, but the common factors are...
I had brewed a number of beers throughout early 2020, and saved 1-2 of each to enjoy at towards the end of the year (kind of like a sampling party for myself). Beers brewed in Jan-May, which were fine earlier in the year, all proved to be gushers when I popped them open in late September.
There was a good variety, but the common factors are...
- Partial mash
- Dry yeast
- Corn sugar primer
- ABV 5-7%
- If anything, beer sits in the fermenter a bit longer than necessary, and FG seems to be where I'm expecting
- No dry-hopping
- Stored in basement, which keeps a steady ~68-72 all year (no specific temp control for beer)
Last edited: