When I bottle my beer (12 oz), I use either a measured sugar solution or fizz drops per instructions. At times, I've had problems with over-carbonation after the bottled beer aged in my basement. A friend told me to refrigerate the bottles three weeks after priming to avoid over-carbonation. Has anyone tried this and does it work?
Joined: 12 Dec 2010 Posts: 10493 Location: Ottawa, Canada
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Link Posted: Wed Aug 30, 2017 10:12 pm Post subject:
Once the CO2 is in solution and the bottle's closed, it's in there for good - doesn't matter what you do. So putting them in the fridge won't lower the carbonation level as after 3 weeks they will have been fully carb'ed. Some people may pop the caps to let out some pressure and then re-cap. That's sort of a last ditch effort. The beer can't be too warm either otherwise it'll foam up like crazy if it's over-carbed.
What he's probably thinking is that the lower temp will stall/put to sleep any yeast eating the sugars and producing CO2 such that the carbonation stops in its tracks. 3 weeks is probably too long though as most will fully go through the sugar in 2-3 weeks. It's also a dangerous practice as it leaves sugar in solution that may later add to the carbonation if the beer warms up such that it creates bottle bombs.
If bottling, It's always best to add the right amount of sugar to get to the carb level you want and no more. Even if you stop it by chilling it, it'll end up making the beer sweeter which you probably don't want.
So make sure to add the right amount of sugar to your bucket with the beer when bottling (and no more). Make sure to stir (gently), and let them carb up at room temp for a good 2-4 weeks such that there's no sugar left. Then refrigerate.
Joined: 27 Feb 2017 Posts: 228 Location: Dayton, OH
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Link Posted: Wed Aug 30, 2017 10:24 pm Post subject:
Kal, yes that's exactly what he's thinking. I keg sometimes too, but bottle beer to give away sometimes. I'll check that I'm adding the right amount of sugar and avoid using fizz drops. I also have a "Last Straw" bottle filler - but pressure balance and foaming is a little tricky (may try that again too).
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