Priming sugar 50g

[MashBag]

I'm coming back to this thread yonks later, as I've read about water treatment, and I defo saw some notes saying there are things in some water profiles that CO2 can bind to, and then cause bottle gushers?

I think this might be what happened to me so many times. I've treated my water, added maybe 30g of priming sugar to the whole batch as I'm scared of more gushers ... the beer is too flat now. Only slight bit of fizz!

Could this have been the issue all along?

Yes.

There is a BIG difference between 'gushers', 'exploding with foam'
'went everywhere when I opened it'

And

'bottle exploding', 'bottle bombs','grenades'

Two completely different things.

Gushers are typically a mild infection, that makes the beer difficult to pour and you clear it up quickly with a cloth and then sit and have a smaller beer. Nothing to be scared of just a pita in the arse.

Bottle bombs are normally far too much priming sugar (over 5g per pint). These shatter the glass.

These make a fecking good mess somewhere that is defo not cleaned up quickly with a cloth and there often no beer left to sit and enjoy.

Two very different things.

 

[foxy]

Unless you are pressure fermenting and purged all the air at the start of fermentation there won't because layer of CO2. There will because mixture of CO2 and air.
This is the explanation given by another a forum user, I forget who.

CO2 and air are gaseous fluids. They behave like liquid fluids such as water and milk when mixed.
Water and milk are different densities but if you poured milk in to water you won't get a layer of milk and a layer of water, you'll get a mixture of the two. It's the same with CO2 and air.

Even when not pressure fermenting, the CO2 beneath the bubbler doesn't have the thrust to push out one more bubble because the pressure on the inside has reached the point where the pressure outside is equal.
I don't use a bubbler I use cling film so I suspect the same thing happens there, should the fermenter be open to the atmosphere then the gasses will mix.
The CO2 during fermentation scrubs any oxygen from the fermenter, no need for purging.

 

[Twostage]

Unless you are pressure fermenting and purged all the air at the start of fermentation there won't because layer of CO2. There will because mixture of CO2 and air.
This is the explanation given by another a forum user, I forget who.

CO2 and air are gaseous fluids. They behave like liquid fluids such as water and milk when mixed.
Water and milk are different densities but if you poured milk in to water you won't get a layer of milk and a layer of water, you'll get a mixture of the two. It's the same with CO2 and air.

Yes, I get the mix idea, in my mind it is like pouring water over orange squash. However, in this case the CO2 is emerging slowly under the air and so the mixing will be quite low and as you say CO2 is denser so will sit below the air. Think making a layered cocktail like a tequila sunrise where you pour carefully to prevent mixing (only in this case you are adding the ingredients from underneath .

One of the things that really surprised me when I did the open fermentation test was the contrast in dissolved CO2 between the open a closed ferments. When I bottled them, the closed fermentation batched fizzed when I added the sugar but the open ferment didn't.

 

[peterpiper]

It looks like that a decrease in temperature from 20 to 10°C, increases CO2 solubility by 68% (from 1.7g to 2.5g/L in water).
So I guess carbonating at lower temperatures, improves chances of carbonation, rather than an explosion.

I normally use 125g / 25L for carbonating.
But think I'll now try moving to garage, after just two days carbonating in the warm.

Yeast consumes oxygen during it's initial growth stage. Normally you'd oxygenate the wort, by maybe splashing transfer a bit, but strong ales usually need extra oxygen.
So trying to purge oxygen from airspace above wort, sounds counter productive.

 

[MashBag]

So I guess carbonating at lower temperatures, improves chances of carbonation, rather than an explosion.

carbonating at lower temperatures, does improve carbonation - but I am confused by why it would lessen the chance of explosion?

But think I'll now try moving to garage, after just two days carbonating in the warm.

Why?

 

[jof]

carbonating at lower temperatures, does improve carbonation - but I am confused by why it would lessen the chance of explosion?


Why?

I think he's attempting to increase the dissolved CO2.

But as we all know, if you bring the bottle back inside to warm up, or it sits in the garage until we are back to warm summer ambient temperatures you will be back to the same explosion risk

 

[RichardM]

Yeast consumes oxygen during it's initial growth stage. Normally you'd oxygenate the wort, by maybe splashing transfer a bit, but strong ales usually need extra oxygen.
So trying to purge oxygen from airspace above wort, sounds counter productive.

If you don't purge the air from the bottle you risk oxygenating the beer. The yeast doesn't really need extra oxygen when carbonating.

 

[Rodcx500z]

Them yeasties are little devils, they don't cold so when it warms up it is payback time

 

[MashBag]

If you don't purge the air from the bottle you risk oxygenating the beer. The yeast doesn't really need extra oxygen when carbonating.

IME am not sure it makes any difference.

21% of 10mm is about a sparrows fart. In technical minds thats a smidge above the square root of fook-all.