From the HBD Archive
From: dougd@uts.amdahl.com (Douglas DeMers)
Subject: Priming sugar (Killer head!)
Date: 1992-04-14 17:13:00 GMT

In Homebrew Digest #863, Al (korz@ihlpl.att.com) writes:

>Jake asks about a beer which overcarbonates after a while.
>There are three common causes for beer to overcarbonate:

>1. bottling too soon,
>2. infection, and
>3. too much priming sugar.

I agree. Regarding point #3, you go on to say:
> [...] If you are using corn sugar for
>priming, you should probably not use more than 1 cup.

In my experience, 1 cup of corn sugar to prime a 5 gallon batch is far
too much. When I used 1 cup priming sugar I got no gushers but
significant amounts of foam. In fact, I routinely had to pour a 12
oz. bottle into a half-gallon glass pitcher which would be foam right
to the top. Several minutes later the foam subsides, and the beer can
be poured off. As an experiment once, by carefully and slowly pouring
the bottle down the side of the glass, I could pour the entire bottle
without causing a foam up. I do not like my beer highly carbonated,
and resorted to (carefully) stirring the beer with a spoon until the
carbonation level dropped to (what I considered) a drinkable level.

I've since cut back to 1/2 - 3/4 cup of corn sugar (depending on the
style) or (recently) gyle leftover from the start of the batch. After
racking into my primary fermenter, I run the "dregs" through a strainer
into another container. I let this settle out, and pour the gyle into
quart jars which I "can" in a water bath canner. I use 1 - 1 1/2
quarts of the canned gyle in place of corn sugar solution for priming
when it comes time to bottle.

I've also heard tell that the use of dry yeast also tends to produce
overcarbonation, but I have no interest in trying an experiment to find
out.
- --
Douglas DeMers, | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation | | {sun,uunet}!amdahl!dougd
[It should be obvious that the opinions above are mine, not Amdahl's.]
[ Amdahl makes computers, not beer. ]

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