carbonation problems

Discussion in 'General Brewing Discussions' started by Brewer #85134, May 7, 2017.

  1. Brewer #85134

    Brewer #85134 New Member

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    hi guys
    I have a question anyone know a good book on carbonation. I constantly miss my mark. I just brewed a dubbel for a competition and it came out perfect but a bit under carbed. any ideas or suggestions,

    thx
    jimmy
     
  2. Trialben

    Trialben Well-Known Member

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    There's a carbonation chart here on this site. Belgium beers have higher carbonation then most beers it would be a mission to achieve this high carbonation in standard bottles I'd use champagne bottles to save the explosions.
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    What kind of sugar are you using to prime them? Do you put the sugar into each bottle or into the bottling bucket?

    I actually had the reverse problem when I first started. After a lot of gushers and a few bottle bombs, I went on the very low end for style according to the calc here
     
  4. jeffpn

    jeffpn Well-Known Member

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    How long are you letting your bottles condition?
     
  5. Brewer #85134

    Brewer #85134 New Member

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    bottles are conditioning about two weeks. I use corn sugar in the bottling bucket. my carbonation were low ( usually 3.5 oz per 5 gals). so I bumped up one brew to 3.8-gusher. then 3.6-gusher. my dubbel I put 3.5 ounces into 5 gals looking for higher carb didn't get it. its carbed on the low end. the dubbel is about 10 days in the bottle
     
  6. jeffpn

    jeffpn Well-Known Member

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    I wouldn't consider any changes to the amount of sugar until the bottles are 5-6 weeks old. Another question: what is your conditioning temperature?
     
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  7. jmcnamara

    jmcnamara Well-Known Member

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    Sorry to keep throwing basic questions at you, but are we talking normal bottles with the crown caps?

    No swingtop style where the rubber gasket could be old and leaking?
     
  8. Brewer #85134

    Brewer #85134 New Member

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    normal bottles with crown caps. I let condition at room temp closet in my living room

    does the amount of yeast used have anything to do with the carbonation. I used two packets of white labs California ale yeast for the last gusher. I usually add just one
     
  9. jeffpn

    jeffpn Well-Known Member

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    I never added any yeast when I bottled.
     
  10. Mark D Pirate

    Mark D Pirate Well-Known Member

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    How certain are you that the gusher batches reached FG ?
    How are you cleaning and sanitising your bottles ?
     
  11. jmcnamara

    jmcnamara Well-Known Member

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    If anything, id think the problem is too little yeast, not too much. Like jeffpn said, I've never added yeast to bottle either
     
  12. Brewer #85134

    Brewer #85134 New Member

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    I didn't add the yeast at bottling. that's the amount I added to ferment. just wondering if it had anything to do with it.
     
  13. Brewer #85134

    Brewer #85134 New Member

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    I am pretty sure it reached fg. I usually rinse my bottles then submerge in sanititizer. then fill the bottles
     
  14. jeffpn

    jeffpn Well-Known Member

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    Many people double pitch yeast. I don't think that's the source of your problem.
     
  15. Nosybear

    Nosybear Well-Known Member

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    To quote the Colorado State Viticulturalist, all it takes is one cell and time. Rarely when bottling a really big beer that's been conditioning for a long time I'll pitch a bit of yeast but not as a rule.
     
  16. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I have added yeast to my bottling bucket after accidentally freezing my batch during cold crash , otherwise never had a batch not carb up even when I use finings and a 2 week cold crash
     
  17. jeffpn

    jeffpn Well-Known Member

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    I doubt that it's possible to remove all of the yeast (unless you filter) to make carbonation impossible. I lager at 34°F and then bottled after 30 days at near freezing. It never failed.
     
  18. BoomerBrian

    BoomerBrian Active Member

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    Brewers Friend calculator has always been spot on for me. Are you stirring after you dump the sugar in your beer?
     
  19. Brewer #85134

    Brewer #85134 New Member

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    yes I stir. I guess my problem is sometime I get a gusher sometimes its undercarbed
     
  20. jeffpn

    jeffpn Well-Known Member

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    Gushers can be caused by an infection as well.
     

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