Ale too fizzy!

[DjDanny32]

I'm fairly new to all this - I've only just done my second home brew, but both times the resulting ale has been too fizzy, with large bubbles, more like lager rather than the small, smooth bubbles that ale should have.

Primary fermentation lasted about 4-5 days, and I then transferred into 500ml bottles, putting a tea spoon of ordinary white sugar into each one before capping. I then put them in my airing cupboard for another week, and then they've sat in my garage for 6 weeks or so.

Is it just a case of putting less sugar into the bottles before capping? Or should I be doing something else different?

Thanks for your help!

 

[Runwell-Steve]

Primary fermentation takes more than 4 - 5 days.
I would think you still had some primary fermenting to go at the point you bottled.

I never transfer out of the fermenter before 10 days, and then if bottling the gravity must have been constant for at least 3 days.

I would also add a bit less sugar to each bottle, 1/2 a tsp should be fine.

 

[DjDanny32]

Actually, it may have been more than 4-5 days now I come to think of it. It was a while ago now!

In any case, I have a hydrometer and took all the necessary readings and primary fermentation had definitely finished when it was bottled.

Sounds like using half the amount of sugar might just be what I need to do. I'll give that a go next time, thanks.

Also, both ales I've done, Brewmaker Victorian Bitter ( for which I used plain old white sugar for primary fermentation) and Cooper's Dark Ale (for which I used dark brown soft sugar) have come out tasting very similar, and, to be honest, fairly disappointing. They've both been drinkable and certainly reasonably alcoholic, but they're not ales I would want to drink more than 1 pint of in one evening, if you know what I mean, whereas I wouldn't think twice about having 3 pints of commercial ale in a pub.

What can I do to help with the flavour? Would using beer enhancer over sugar really make much difference?

 

[shearclass]

Would using beer enhancer over sugar really make much difference?

Yes.

I think the premium kits that contain 2 can kits are much better for ales. The one can kits are fine for lagers though, in my opinion.

 

[klaus]

I think 1/2 teaspoon of priming sugar is sufficient for all types of beers.

 

[BarnsleyBrewer]

Tizz as said before.....4-5 days is too early, I leave mine in the fermenter under airlock for 10-14 days then bottle with less than a level teaspoonful of sugar...
Works great :thumb:

BB

 

[DjDanny32]

I don't have an airlock. Just the bog standard plastic barrel from Wilkos, so I'm a bit nervous leaving it TOO long in there in case some nasty stuff gets in! But I always wait til the gravity has gone as far as it'll go and then leave it an extra day or two just to make sure.

Thanks for all the tips. I'll look out for a 2 can kit or use some beer enhancer next time.
Everybody seems to rave about Woodforde Wherry, so maybe I'll give that a go!

 

[earthwormgaz]

The home brew book I bought seems to think leaving the brewing bucket open to the air is actually better "if you're brave", and provided you can put it in a cupboard or something away from flies.

http://www.amazon.co.uk/Self-sufficienc ... 184773460X

 

[DjDanny32]

The home brew book I bought seems to think leaving the brewing bucket open to the air is actually better "if you're brave"

But then you might as well not bother sterilising anything, surely?! Sounds like a recipe for disaster to me!

 

[graysalchemy]

I always carbonate at the rate of 7g per litre which is probably similar to half a teaspoon for 500ml. It is easier to add your sugar in bulk to your fermentor prior to bottling. Just work out your volume multiply that by your dosage rate in my case 7g. then weigh it out, dissolve in a little boiling water. Put into a clean FV then drop the contents of you Fv onto it giving it a gentle stir, then bottle. This way you should have an even amount in each bottle and consistent carbonation in the bottles.

 

[Hawks]

The home brew book I bought seems to think leaving the brewing bucket open to the air is actually better "if you're brave"

But then you might as well not bother sterilising anything, surely?! Sounds like a recipe for disaster to me!

The CO2 layer will protect it. If you don't want to leave it fully open just keep the lid on, but cracked open to let excess CO2 out. :thumb:

They you can leave it in primary for 10-14 days no problem