homebrewandbeer.com

My weird Chinese malt was partially discussed in another thread (http://www.homebrewandbeer.com/forum/vi ... f=2&t=8513). Now that my brews with this malt have aged some I have started enjoying them. Not great yet but they were fermented during the summer at 25* or so and are my first experiments with hops. Regardless, they are a much better brew than the local megaswill.

I am running into a carbonation problem though. Some bottles within a batch are carbonated with the level I would expect and measured for but some have much way too much. The ones with too much either foam up like gyesers when I open them or they pour correctly and all but just have too much carbonation.

Any suggestions?

At first I was blaming it on the malt thinking that maybe there are some complex fermentables that take the yeast a while to get though. But some bottles from each batch do have the expected CO2 level. All three of these brews were feremnted at roughly 25* (I know its high, dont hassle me there, it was the best I could do for the weather) for 2-3 weeks - they must have been finished with that time and temp. Priming sugar was boiled in some water in the microwave and added to the priming bin before I began syphoning. The only tube I can find for syphoning is really small in diameter and it takes around 2 hours to syhon a batch, I think the sugar would have been dispersed in that time.

I am thinking it could be selective infection from the tap. I am using a brass plumbing tap but I cant take it apart to clean the rubber stopper/washer/seal on the inside. Maybe I will just buy a new one and try that until I can have a plastic one mailed in from abroad.

Wait a minute. The whole batch passes through the tap just after I pitch the yeast (dont ask - had to build all my equipment, this is the only way I can do it). It doesnt seem to be getting infected that way.

I suppose it could also be bad sanitiation with the bottles but I am pretty good the bottle sanitation process. I dont think the problem is there.

Then again none of these highly carbed bottles have any off flavor, they taste fine, they're just are too bubbley. I am out of theories, anyone got any ideas?

Edit: The carbonation inconsistecy has only came into effect since I started using this Chinese malt. The previous batches (Coopers tins + glucose) were all carbonated evenly. The only thing that has changed is the age of the equipment and the malt.

37 views and not a reply?

Came up with a theory while discussing this with the guy I brew with yesterday:

Could the high finishing gravity 1040-1045 have something to do with preventing the priming sugar from dispersing evenly throughout the freshly fermented beer as it syphons?

And I know that sounds crazy for a finishing gravity but its what I get after 2-3 weeks of fermentation and the finished beers dont taste sweet either. They are definitly done.

OK, first thoughts, infected bottles......second thoughts, 1040? not finished....you seem to have covered these off.

I think that you may have to get a bigger hose to syphon the beer out with as IMO the sugar is not dispersing evenly in your racking keg.

When I Bulk prime, I stir the Beer after adding the Sugar/Water mix. Not enough to introduce oxygen...froth etc, but enough to ensure even carbonation and it takes me about 5 Minutes to Bottle from there with a 10mm hose.

Cheers

Boonie

Sorry,
I can't help you on this one.
I individually prime my bottles, and do not seem to suffer this problem.

For the next brew I am going to sanitise like a mofo and rule out the infection possibility.

I also have a proper syphon and hose being sent in from abroad so that should help the racking/priming process. The thicker tubing I was able to find transfers the 5 gallons of brew in 20 minutes or so but imparts a not so delicious plastic taste to whatever it is in contact with.

I will try the stirring without splashing method as well. In the past stirring was never necessary though... all 5 Coopers Kit brews I did came out evenly carbonated.

If they are still uneven I will try individually priming the bottles.