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Bottling issues again

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Hi Everyone,

So this isnt the first time I have posted on here regarding carbonation issues when bottle conditioning. Several of my batches have had issues with inconsistent carbonation which results in many bottles becoming gushers. I have tried various priming sugars and always rack on top of the boiled and cooled sugar solution. The last couple of batches I have racked into the bottling bucket and stirred in an attempt to ensure proper mixing and still had issues. All bottles are thoroughly cleaned with PBW and sanitized with StarSan and the beer always tastes fine so I dont think infections are the cause of my woes.
Well I am getting ready to bottle another batch this weekend and was thinking of trying to prime the bottles individually and see if that helps but whilst researching this I came across lots of different advice on amounts of priming sugar to use and apparently for carbonation like that of English Pale Ale I should be using a lot less sugar than what I have been (I have been using 2/3 cup table sugar for 5 gallons) and one calculator recommended using only 1.5 - 2 ozs when taking into account the temperature of the beer. Could the amount used be the cause of all my troubles? My first seven or eight batches had absolutely no issues with carbonation it has been the next 7 or 8 that have been the issue.
Any thoughts or ideas would be very appreciated.

For me, the calculator doesn't work so well for English styles; part of it is that at low carbonation levels the serving temp has a huge effect on perceived carbonation levels (very flat to mild carbonation).  My suggestions are have enough yeast initially, do a short fermentation (2-3 weeks), skip the bottling bucket, calculate priming levels at the higher end of the range for English ales, carbonate the bottles between 65-70F until the desired carbonation is achieved and shaking the bottles after a week if the carbonation was not achieved. 

My beers are always carbonated it is that some of them become severely over carbonated.

A few ideas:
- weigh the sugar instead of measuring 2/3 cup (volume), density shifts are enough to have a significant effect.  There are calculators that can help you determine how much to use (in ounces, which can be converted to grams if need be) based on your desired volumes CO2 and the temperature of the beer you are priming.  A useful nomograph for this is at
- if you have been starting with colder beer, you could have additional CO2 entrained in solution that could be the cause of your overcarbonation. The impact is more significant if you have been cold conditioning.  If this is the case, again the nomograph above can help you determine the appropriate amount of sugar to add.

I would start by shifting measurement of priming sugar to weight.

Definitely go by weight rather than volume and take into account the temperature of the beer.   The ESB I'm sipping on at the moment used 3.7 oz to prime about 5.25 gallons.  And it's probably a little overcarbed for the style but that's how I like it.


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