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Hi
The last few brews I have done the beer has started to foam up in the bottle when using the bottle filler (in longnecks) and priming with
dextrose. (Seems to not foam as much when I use castor sugar)

So I nearly fill the bottles and then have to wait for the foam to reduce and then top the bottles up again - it gets a bit time consuming.

I think it might be to do with the beer coming out of the bottle filler too fast. Has anyone else had this happen? Would it mean I get less carbonation?

this used to happen to me (before i threw away the valve that kept falling off the bottler).. not sure if its caused by air being sucked into the tap or the valve itself stirring up the beer.
i noticed last night whilst bottling that if i opened up the tap too much i could hear air being sucked into the tap..
maybe you could try bottling with the tap open to 3/4 instead of full? see if that helps?

hey
great suggestion - will try that

I've found the same thing db, if you only open tap 3/4 things seem to go better!

I had the same thing (lots of foam with excessive headspace) on my last brew. I made a few changes to what I've done on my previous efforts: bulk priming (with dissolved left-over carbonation drops), and the bottling wand on 10mm flexible tubing.

I ran the tap 3/4 open, same as I usually do.

I think the culprit in my case was standing bubbles in the tube, as it got much better after the first half-dozen bottles. With the tube its no big deal to top-up bottles, but what about oxidation due to the bubbles? Or am I just paranoid

Thanks,

Tony

Tony_Lupton wrote:but what about oxidation due to the bubbles?

i assume it cant be good for the beer.. could be wrong tho?.. this is why i don't use the valve. working the tap manually i find i don't get any bubbles

I always assumed it was beer degassing when it hits the surface of the priming sugar. Remember, that is a much smaller grain than castor sugar and therefore has a higher surface area. Similar to putting salt in beer (try it, see what happens)

When I bulk primed, I never had an issue which leads me to think the issue is with the sugar rather than the beer.

Sorry, I forgot to mention, That is dissolved CO2 coming out not O2 so you cant be oxidating the beer

Dogger

ALSO TRY PUTTING THE CASTOR SUGAR IN AFTER YOU HAVE FILLED THE BOTTLE


IT JUST GOES EVERY WHERE SO I FOUND OUT THE HARD WAY


LIVE AND LEARN THATS WHY i LOVE THIS FORUM

CHEERS,

JAZZA

Jazza, now if you could only learn how to use the caps lock....

I have had alot problems with bubbles when bottling... I tried a few things, but found it was just faster to do each bottle in two stages.
I bought a new fermentor a few days ago and tried bulk priming (which was an absolute pain in the arse) and because my bottle filler doesn't fit the tap on the new fermentor, i didn't use it. This was the first time i haven't had any problem with bubbles.

Sorry dogger, but i am going to shot your theory down in flames...
I didn't notice any difference whether i used sugar or priming tabs, and if dogger was right with his surface area theory, then there should have been a huge difference.
I put it down to the tap rather than the bulk priming. Next time i bottle with my new fermentor, i definately won't be bulk priming... so I'll soon know if I am right or not.

Patrick

I use a piece of PVC tube with my filler tube in the end, and the other end attached to the tap with a short piece of filler tube.

Sit my crate of bottles on the floor below my fermenter, and do it the easy way.

I keep forgetting you guys fill out the bottom rather than syphon into.

I can see where that could be an issue

I still think you are simpply creating a site for the dissolved CO2 to form on using the fine grained dex and that is what is giving the foaming (just like those scratched glasses we were talking about earlier). If the beer is degassed there will be less foaming. I guess there are just way to many variables.

But, willing to review all ideas

As an aside, as I keg I only put about 4 litres down into bottles per batch. If any of you saw the method I used, your jaws would drop and I would be ridiculed for the rest of my days. So use what is good for you.

Good weekend all

Dogger

I don't think there is a straight answer to this Problem, Probably one in ten of my brews froth up a bit while I am bottling, but then it is only the first half dozen bottles that do, after that they seem to settle out, I know I am naughty, but I never use a hydrometer, if there are still a few bubbles on top of the brew before bottling, I may get a bit of froth, but generally if the brew has visually stopped working it bottles OK. I would suggest leaving the brew a day or so longer before bottling and give that a try.

Ross,

A visual after my own heart

Dogger

now Dogger, after a post like that you have to spill the beans and explain your bottling method! I promise we won't laugh, well not too much anyway!

My extra 4 litres goes into a juice jug and then I bulk prime it at at about 3/4 tbsp per litre, mix with a spoon and pour it into the bottles.

Dogger

It works for you doesn't it Dogger?

simonb wrote:Hi
The last few brews I have done the beer has started to foam up in the bottle when using the bottle filler (in longnecks) and priming with
dextrose. (Seems to not foam as much when I use castor sugar)

I too had this problem.

I now treat the bottle as you would the same when pouring a beer.

Insert the filler.

slightly tilt the bott.

make sure the valve goes hard up against the ' outside' of the bott. Fill.

I found when the valve 'sits' in the centre of the bott it causes the foam.

tommo