Frequently Asked Questions
BEER WINE
What is the cause of under carbonation? (And on the flip side, over carbonation?)
Low carbonation is most often caused by cooling the freshly bottled beer too soon. It takes 7 to 10 days at fermentation temperature (65-70 deg.F) to fully carbonate. Sometimes brewers are sampling while they are bottling, and can forget to add the priming sugar. Also, if a brewer ends up with more than five gallons, then 5 oz. of corn sugar is not quite enough.
High carbonation, the potentially messier situation, is most often caused by bottling a batch that has not yet finished fermenting. Following the directions that come with a hydrometer, and following a recipe's guidelines will help make sure this is not an issue.
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