I bottled half of the batch in plastic bottles and half in glass bottles. Most of the glass bottles were Fullers London Pride Bottles. Should I expect a bomb to go off ??? maybe over carbonated ? Or even ok ?? 
Too much priming sugar???? EXPLOSIONS!!!! ???
-
Spin
Too much priming sugar???? EXPLOSIONS!!!! ???
I bottled up a batch of Coopers Pale Ale yesterday. I miscalculated a bit with the priming sugar. I wanted to add 9g of brewing sugar per litre which came out exactly how I wanted it to last time. This time it worked out about 10.7g per litre. I bottled half of the batch in plastic bottles and half in glass bottles. Most of the glass bottles were Fullers London Pride Bottles. Should I expect a bomb to go off ??? maybe over carbonated ? Or even ok ??
I bottled half of the batch in plastic bottles and half in glass bottles. Most of the glass bottles were Fullers London Pride Bottles. Should I expect a bomb to go off ??? maybe over carbonated ? Or even ok ?? -
OldSpeckledBadger
- Under the Table
- Posts: 1477
- Joined: Sat Feb 21, 2009 4:31 pm
- Location: South Staffordshire
-
likesbeer
Re: Too much priming sugar???? EXPLOSIONS!!!! ???
Its sounds quite a lot to me, I usual put 80 - 120 (tops) for a 40 pint batch (23.5litre), however if 9 was OK another 1.7 is quite a small amount. Keep an eye on the platic bottles when they have become very firm, put everything somewhere cold that will help stop it going to far.
I did some cider where I put to much primer wanted to make it quite fizzy, I think I put about 180g maybe 200g in a 25l batch, they havent exploded but fizz like warm champagne and come out the top when opened. Only way to slow/stop it is to serve really really cold.
I wouldnt worry to much but after a week or so for the secondary ferment to do its bit shove em somewhere cold and safe so if they did go it wouldnt matter! Or give em two weeks and drink the lot quickly
I did some cider where I put to much primer wanted to make it quite fizzy, I think I put about 180g maybe 200g in a 25l batch, they havent exploded but fizz like warm champagne and come out the top when opened. Only way to slow/stop it is to serve really really cold.
I wouldnt worry to much but after a week or so for the secondary ferment to do its bit shove em somewhere cold and safe so if they did go it wouldnt matter! Or give em two weeks and drink the lot quickly
-
Spin
Re: Too much priming sugar???? EXPLOSIONS!!!! ???
Just for your info guys. The beer turned out fantastic and carbonated beautifully. I would even say it is my best yet by far. I think from now on though I'll try to use plastic bottles if I carbonate at higher levels.