Home » Tips Register | Login
« Back to Tips page summary

Tips: Bottling

« Previous TipNext Tip »


Submitted by: BrewMaxer.com on March 17th, 2003

Most Carbonation problems can be attributed to the improper amount of priming sugar. If this isn't your problem, and you're sure you used the right amount, there are other contributing factors.

To prevent overcarbonation, make sure your beer has fully fermented. Beer that is not finished will continue to ferment in the bottle and produce additional carbonation. Yeast infections can also cause overcarbonation, so keep things sanitary. If overcarbonation is a consistent problem, check the levels of iron in your water.

Undercarbonation is almost always attributed to underpriming your beer. The most common cause, other than underpriming, is an improper seal on your caps. Be sure not to boil your caps when sterilizing and be sure your capper is providing you with a proper seal. Cold storage temperatures may inhibit ale yeast, leaving it dormant and unable to carbonate. Long lagering may also leave you without enough viable yeast to carbonate.


10 Comments Posted
add new comment ]

Re: Carbonation Oct 12th 2003, 09:08 am
Its slightly off the topic but.....
I have to say that i really dislike priming with dextrose/corn syrup!!!!!!!!!
It tastes offencive and cheap, ive done it plenty of times and it sucks!!!!!
A better thing to prime with is malt extract which tastes lovely and malty- once you try this you will never go back to dext(g)rose..!! - just use the same amount as you normaly would with your priming measure. i'd like to know what others think on this matter
Comment by: melbourne ledgend reply to comment
Re: Carbonation Mar 24th 2004, 06:18 am
That is true ...using some shortly boild malt works great for priming!!!
Comment by: Brian Hodge reply to comment
Re: Carbonation May 20th 2004, 07:26 pm
Heard this can make a krausen in the bottle and leave a nasty ring around the top. This been your experience?
Comment by: Rick reply to comment
Re: Carbonation Sep 9th 2004, 03:17 pm
After using malt extract and honey (not at the same time) for a long time, I have gone back to granulated (cane) sugar. I found that malt extract especially adds extra sediment to the bottom of the bottle, which is really hard to leave behind.
Comment by: Robson reply to comment
Re: Carbonation Oct 13th 2004, 12:42 am
Try white sugar boiled in water.
Comment by: Anonymous Brewer reply to comment
Re: Carbonation Oct 14th 2004, 12:55 am
Try adding unfermented wort to your final brew for priming. That's how the Germans do it. They're not allowed to use anything but barley, water and hops. Sugar isn't a component of real beer.
Comment by: Dave reply to comment
Re: Carbonation Dec 29th 2004, 06:42 am
I do a minimash with 2 row malted barley in a stainless steel thermos for about 30 minutes and rinse once with an equal amount of hot water. I bring it to a boil for about 10 minutes, let it settle and decant the clear portion into the bottling bucket. Cool and take a specific gravity in a volume calibrated container to find out the equivalent amount of corn sugar or dried malt extract and adjust the amount of 2 row grain in your next minimash for bottling. I normally use about 160 grams of 2 row for each 100 grams of corn sugar required.
Comment by: Alvin reply to comment
Re: Carbonation Jan 27th 2005, 06:50 am
What about priming for a keg?
Comment by: RickBakas reply to comment
Re: Carbonation Sep 17th 2004, 01:38 am
Does yeast attenuation affect carbonation? If the yeast has an attenuation of 65-70% Whitelabs 0051 Cal V, and another has 73-80% Whitlabs 0001 California, Should I use the same amount of priming sugar/DME. I usally prime with 1 cup corm sugar or 1.25 cups DME. I have been having some overly carbonated beer . Should I cut back on the sugar/DME or what wit h highe attenuating yeast?. I am a dedicated 2 week int the secondary brewer, min, so fermentation is complete and not a factor Just wondering how attenuation effects carbonation. And what are the factors that give the yeast their attenaution values? Is it their ability to break down certain type of sugars, temp, or what?? So many qustions??? Please keep it simple.
Comment by: jwfazio reply to comment
Re: Carbonation Oct 26th 2004, 06:23 am
I have read all the undercarbonation comments but I still have a problem with the head on my light-coloured beers (mostly Coopers)whereas I have no head problems with brown ales or stout. I have made six brews, all spotlessly prepared, using 1kg malt extract per can of wort instead of sugar, and capping with new, clean caps and a benchcapper. For priming, after sterilising with sod. met. and rinsing, I use a special sugar measure from the home brew store which gives, with no variation, about 1.3 teaspoons of sugar per 750mL bottle. I brew for fourteen days at 25 degrees, then put in my 'incubator' (about 28 degrees) for one week, then leave somewhere cool for a further three weeks min., then leave in fridge for a week before drinking.
Despite all this, all of those light-coloured beers, which taste really good, and which feel fizzy enough, look like cold tea in the glass (glasses degreased regularly in caustic). Help!
Comment by: Paul Bennett reply to comment