Carbanation

[ryanshelton]

Right just cracked open my first bottle of english bitter thats been bottled for a week.
Its very 'fizzy'. Much more like lager. Have I over primed the bottles? They had 1tsp sugar per bottle.
Thanks

 

[Zedilly]

Depends how big your bottle is.

General rule of thumb is 1/2 teaspoon for ales and the like and a full teaspoon for lagers/ ciders etc. in a pint or 500 ml bottle

 

[LeedsBrewer]

most people use half teaspoon per 500ml bottle for ales. 1tsp for lagers :thumb:

 

[ryanshelton]

They are the 500ml coopers bottles. Forgot to mention that it didnt fizz up when poured into the glass so could it get better?

Is there a way to reduce the fizz?

 

[graysalchemy]

They are the 500ml coopers bottles

Is there a way to reduce the fizz?

Open them, let them stand, then re cap. Or when you have poured it take a pocket beer engine (syringe)suck up some beer and very quickly push it back into the beer this will knock the co2 out but be warned not to do it with a full glass as it may end up all over you.

 

[ryanshelton]

They are the 500ml coopers bottles

Is there a way to reduce the fizz?

Open them, let them stand, then re cap. Or when you have poured it take a pocket beer engine (syringe)suck up some beer and very quickly push it back into the beer this will knock the co2 out but be warned not to do it with a full glass as it may end up all over you.

How long do they need to stand for? That sounds like the easiest solution! Theyve only been bottled a week am I getting worried over nothing or would u say ive checked them at the right time so I can intervene? Be bloody annoyed if ive screwed it up!!

 

[fbsf]

If they've been only bottled for a week, then you have only completed the first stage of bottle conditioning where the yeast eats the sugar and turns it into CO2.

The beer now needs to sit somewhere cooler (below 15 degrees, and ideally below 10 degrees) so the beer can absorb the CO2, meaning it stays in the liquid when you pour rather than all coming out of the top of the bottle.

 

[ryanshelton]

If they've been only bottled for a week, then you have only completed the first stage of bottle conditioning where the yeast eats the sugar and turns it into CO2.

The beer now needs to sit somewhere cooler (below 15 degrees, and ideally below 10 degrees) so the beer can absorb the CO2, meaning it stays in the liquid when you pour rather than all coming out of the top of the bottle.

When I was drinking it last night it was very fizzy while drinking anyway. Would you advise to leave them or as suggested open them then reclose them?