Gusher bug

funkybrew · Post by **funkybrew** » Monday Jan 30, 2006 11:13 am

Believe i have a gusher bug in a brew. Have been having carbonation problems with many of my brews. So for my latest i have increased my dextrose to 180grams (i usually make 25 litres by pushing the fermenters 23L capacity) - but that's another topic.

Anyway this brew i have done just keeps getting fizzyer (Is a couple of months old). It has a massive solid head on it like when you make a spider with ice cream and soft drink. Also has a slight brown tinge.

Only have a about a carton left, but just want to check if still ok/safe to drink because i don't like to waste (still tastes better than VB!).

Cheers,
PS Is a truely funky brew

Aussie Claret · Post by **Aussie Claret** » Monday Jan 30, 2006 12:04 pm

Funky, unless the beer tastes like sh ite don't throw it out.

Your post is a little confussing 1st paragraph gives the impression that you aren't getting any carbonation, hence the reason to increase bulk priming rate.

If you are concerned about excessive fiz, then chill the crap out of them, the colder the better (without freezing). If you are getting too much fiz, putting more dextrose in when bulk priming will make the matter worse.

Cheers
AC

funkybrew · Post by **funkybrew** » Monday Jan 30, 2006 12:54 pm

Yeah sorry about confusing post, am at work and typed away quickly because am not hidden away from public view.

Since starting to bulk prime i have had trouble getting my beer carbonated enough, except for the problem one i posted about.

The post was about the over carbonated brew and i think you are spot on, will just drink them anyway.

Cheers.

Now i think about it though, my lack of carbonation is my biggest prob. Am still a bit perplexed about it. The amount of dextrose i have been using was from the HowToBrew online book, but just don't think it is enough (120-140grams). Read recently in a post someone saying 180-200 so giving that a shot.

Shaun · Post by **Shaun** » Monday Jan 30, 2006 1:18 pm

Sounds more like it has been bottled to early not over carbonated. Drink them quick before they start to go bang. Cooling them will help reduce the carbonation increasing.

silkworm · Post by **silkworm** » Monday Jan 30, 2006 1:42 pm

One of the early coopers Heritage brews I did was bottled too early and was in danger of exploding. It took me several months to get out of the habbit of closin my eyes and opening the top with a tea towel.

I ended up opening the whole batch and re-capping straight away (twist tops) and then after a few days it was fine. No problems with infection as far I could tell.....

JaCk_SpArRoW · Post by **JaCk_SpArRoW** » Monday Jan 30, 2006 1:44 pm

silkworm wrote:It took me several months to get out of the habbit of closin my eyes and opening the top with a tea towel.

Nothin like a bit of russian roullette huh silky?

Longbeach Brewer · Post by **Longbeach Brewer** » Monday Jan 30, 2006 8:51 pm

funkybrew wrote:Now i think about it though, my lack of carbonation is my biggest prob. Am still a bit perplexed about it. The amount of dextrose i have been using was from the HowToBrew online book, but just don't think it is enough (120-140grams). Read recently in a post someone saying 180-200 so giving that a shot.

Bloke on the Coopers Help Line recomended not to use dextrose for priming. Said that "with lower quality dextrose, it doesn't fully ferment out", meaning you would have to add more for the required bubble. So if you increased your dextrose and it was a good batch of dextrose, you might encounter an overly bubbly batch... (Funny, the under bubbled batch I had was primed with Coopers Dextrose!)

I tend to stick with 180g of white sugar, with occaisional over bubbly batches put down to my keenness to get it in the bottle...

Tipsy · Post by **Tipsy** » Monday Jan 30, 2006 9:50 pm

funkybrew wrote:Now i think about it though, my lack of carbonation is my biggest prob. Am still a bit perplexed about it. The amount of dextrose i have been using was from the HowToBrew online book, but just don't think it is enough (120-140grams). Read recently in a post someone saying 180-200 so giving that a shot.

I've used 140g in 23lts for a couple of brews and found them under primed, I now only use 180g and they are perfect for me.

JaCk_SpArRoW · Post by **JaCk_SpArRoW** » Tuesday Jan 31, 2006 5:50 am

I have an in-depth bulk priming list & tables etc...if you would like a copy, email me & I will send it over!
The list details what amount you should use at what ferment temps etc...its really quite helpful!

silkworm · Post by **silkworm** » Tuesday Jan 31, 2006 6:56 am

JaCk SpArRoW comes to the rescue AGIAN!

Tipsy, The 180-200 sounds about right to me. Depending on the style of brew.
English Ales 180g, Pilsners 200g-210g.
HB shop advised me to increase the grams if using Dex. So the HowToBrew book might be saying 102-140 for white sugar?????? Maybe.