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G`day, everyone I was bottling a tooheys dark ale a while ago it had been in the fermenter for a fortnite and everything was fine with it. I primed the stubbies with a teaspoon of Dex as I always do and for some reason when i started filling i got a large amount of froth in the bottle. that made the whole process quite difficult. I ended up useing carb drops which i am not a real fan of. Does any one know what causes this to happen and how can i prevent this in the future.
thanks Bill.
this happened to me yesterday with a coopers pale ale. it was in primary for 1 week and secondary for 1 week and had a constant hydro reading for 4 days in a row. primed with sugar and froth filled the neck of each bottle.
don't know why it happened but would love to find out.
I get a bit of fizz when priming with dextrose, but not much. A "Little Bottler" (tube with valve at the bottom, available from BigW, HBS) eliminated any problems I once had. Don't know what else could be causing it, but bulk prime and you won't have any problems.
I have seen this happen with some of my brews that I have racked to secondary and kept at a lower temperature until fermentation has completed. The lower the temperature of your brew the more dissolved CO2 you get. Thats why you if you bulk prime you should compensate for this. Somewhere in this forum there is a link to bulk priming that discusses this. Basically if you ferment your brew at a lower temp some of the CO2 produced by fermentation dissolves and does not escape via the airlock. Hence when you add sugar it fizzes!
I made 3 lagers last winter 2 with saflager yeast and 1 with coopers Bavarian kit yeast. All of these frofthed up at bottling (used dex) and now even months after in the bottle they have a huge head, when you pour them, you can't fill a 375ml glass without half head. They all had a least a fortnight in the fermenter and hydros were checked.
Why is this so?
Big Al
i also have a few beers with uncontrollable head. i have to open the bottle 10mins before pouring and wet the glass to have half a chance of getting a decent beer
WC wrote:G`day, everyone I was bottling a tooheys dark ale a while ago it had been in the fermenter for a fortnite and everything was fine with it. I primed the stubbies with a teaspoon of Dex as I always do and for some reason when i started filling i got a large amount of froth in the bottle. that made the whole process quite difficult. I ended up useing carb drops which i am not a real fan of. Does any one know what causes this to happen and how can i prevent this in the future.
thanks Bill.
A teaspoon of dextrose to prime a 375ml. stubbie?
Your beers must be finishing really low? What was the fg on this one?
Big Al wrote:I made 3 lagers last winter 2 with saflager yeast and 1 with coopers Bavarian kit yeast. All of these frofthed up at bottling (used dex) and now even months after in the bottle they have a huge head, when you pour them, you can't fill a 375ml glass without half head. They all had a least a fortnight in the fermenter and hydros were checked.
Why is this so?
Big Al
It's the dextrose. Priming with dextrose gives you finer bubbles. Finer bubbles gives you a finer, but more compact or dense head. More compact head gives you a longer lead time before the head dissapates.
Conversely, priming with sucrose gives you larger bubbles. Larger bubbles gives you a less compact head. Less compact head........
I prefer Dextrose. Just pour very carefully and patiently.
...and again