Fizzy stout.

[phillystein]

Hello everyone.

I've just put a Mangrove Jack's Irish Stout (following the kit recipe) into the garage for the last 7 days of conditioning, that was bottled 10 days ago. Obviously had to test it.

It's too fizzy for a stout.

Does anyone have any recommendations as to how I can calm it down. My ideas were either to shake it well before opening or alternatively undoing the lids now in a hope that it flattens this week.

Does anyone have any suggestions please?

Phil.

 

[Leon103]

Stir the co2 out once poured?
Serve warm?

 

[Arcs]

Accept it as canned Guinness? xD Just kidding. The above suggestion seems fair enough

 

[phillystein]

Thank you Leon103. I'll try those.
I was hoping for a better drink than that Arcs

 

[Sandimas]

Don't shake it, you'll mix up all the yeast at the bottom of the bottle.

Do you know why it's too fizzy? A word of caution, if it's fizzy now it may become even fizzier if stored in the garage as temperatures rise, I've suffered from exploding bottles due to that. If I have an over-fizzy brew I stick all the bottles in the fridge to stop that happening.

Might be worth decanting them all into a sanitised FV, sounds like they might be still fermenting. How long were they in the FV from start to bottling?

 

[Arcs]

Thank you Leon103. I'll try those.
I was hoping for a better drink than that Arcs

Well that entirely depends on the era. Thirty years ago, canned Guinness was nice, now it's bland as f

 

[Arcs]

That wasn't a bad stout as I remember. I think I kegged mine. Some good extract stouts about. DM me for the ones to avoid ^^

 

[phillystein]

Don't shake it, you'll mix up all the yeast at the bottom of the bottle.

Do you know why it's too fizzy? A word of caution, if it's fizzy now it may become even fizzier if stored in the garage as temperatures rise, I've suffered from exploding bottles due to that. If I have an over-fizzy brew I stick all the bottles in the fridge to stop that happening.

Might be worth decanting them all into a sanitised FV, sounds like they might be still fermenting. How long were they in the FV from start to bottling?

10 days. Then it's had a week bottled in a bedroom. Thanks. My FV is full of a Juicy IPA. I think the stirring advice sounds the best so far.

 

[phillystein]

That wasn't a bad stout as I remember. I think I kegged mine. Some good extract stouts about. DM me for the ones to avoid ^^

Yes, it tastes nice. I've just managed to get it a bit fizzy.

 

[Poddyc]

I bottled mine about 2 weeks ago. @phillystein what level of carb did you go for? How did you prime? (gms dexrose?)

 

[phillystein]

Excuse my ignorance if I say something stupid now. But I used 2 carbonation drops in each 500ml bottle. (I presume 'carb' means carbonation). Is 'gms dextrose' grams of sugar/dextrose used?
I did run out of drops and a few bottles had a teaspoon of sugar instead. I read that was a good alternative

 

[Poddyc]

Correct (and certainly not stupid!) @phillystein, I meant carbonation and grams of dextrose powder.

Sounds like I'm about a week behind you with same MJ kit. I bulk primed mine with 90g dextrose (which from priming calculations should deliver about 1.8 vol CO2 per Priming Sugar Calculator).

Was curious to know whether you'd gone higher or lower with yours?

 

[Begbie]

Two carbonation drops is about 5 to 6 grams in weight. My first beer kit was a MYO Irish Stout, which I bottle primed with a spoonful of sugar each - they were very carbonated, to the point that I lost about a third of the bottle to foam. I figured out that I had put close to 6 grams of sugar in each bottle, which is way too much. Now I go for 4 grams of sugar per bottle, maximum, and batch prime before bottling to ensure that all bottles have the same amount of priming sugar, and it's less messy! Or I use the priming calculators available.

 

[phillystein]

Thanks for the info and calculator @Poddyc. It looks like I need to read up on priming. I put the same amount in as I had with my previous IPA, so no wonder it's fizzy. I just followed the levels suggested on the pack pamphlet, but I realise now that is just a generalisation. It's not beer specific.
I will also look into bulk priming, that sounds far easier.
Sounds like I used too much. Your calculator suggests 100gms in 23 litres, I used at least 170!!!

 

[Crappyfish]

Pour it from cold into a jug and leave it for a bit I've done that with over carbed beer in the past its fine. Just my opinion

 

[Poddyc]

When priming, I usually dissolve dextrose powder in about 200-250ml of boiled water. Solution is then added to bottling bucket whilst racking from FV.

@phillystein I've found bulk priming with dextrose to be more predictable, more flexible (can vary level per style) and cheaper. (But you do need to ensure priming solution is properly stirred in, and without splashing).

My calcs as follows...

1.8 vol CO2 from 90g dextrose for 22.5 litres of brew (i.e. 23l less trub), FV at 20degC, bulk primed in bottling bucket.

45x 500ml bottles.

So, only 2g dextrose per bottle.

Will be cracking open a couple of these tomorrow for St Paddys Day. However, earlier cheeky preview sample (after only one week of bottle conditioning, rather than two), showed great promise - and certainly not under carbed at level chosen.

 

[phillystein]

This is all brilliant info and knowledge everyone . Thank you.
I've increased my brewing vocabulary too.
I too shall be cracking, and stirring, a couple tomorrow for St. Paddy's Day.
I was nervous posting thinking that I had done something stupid, and I have in a way. Well, naive. I really appreciate the kind and informative answers.
But you've really opened a can of worms now, with me coming on bugging you all with more daft questions

 

[Scottyburto]

Well that entirely depends on the era. Thirty years ago, canned Guinness was nice, now it's bland as f

Every year goes by it seems to get worse! It's 4.1% abv now which means with the sneaky tax loop hole Coors cooked up its probably actually 3.6%abv.

 

[Fireside Ales Homebrewery]

I was nervous posting thinking that I had done something stupid,

Never be nervous on this forum mate.
Everyone is always happy to help.

 

[Scottyburto]

If it hasn't fully fermented out you will have addition co2 generated from that. So for example if it's supposed to finish at 1010 and you've bottled at 1014 you can have additional co2 in the bottle that would've escaped through the airlock or when bottling.

I'm not saying this is the case, but it could be.