jonnym_ch
Brewer
i've been brewing for a while now and have been having issues with carbonation recently that i can't really explain and was hoping that you guys could help.
i recently brewed two different ipa's and an english pale ale. i hit og and fg gravity fine and the yeast attenuated fine in all three cases (notty for the ipa's and windsor for the pale). i verified that fermentation was finished before bottling and, as i like my beers fizzy, added table sugar to carbonate to 2.5. all three were dry hopped in secondary for 72hrs before bottling.
my issue is that the ipa's (both 5.3% abv) were under-carbonated, even after 2 months in the bottles, and the pale (3.9% abv) was seriously over-carbonated.
is there any reason why the carbonation would be so off in all three? something to do with the different yeast strains or do the abv differences have an effect on carbonation ?
thanks in advance for your help!
jon
i recently brewed two different ipa's and an english pale ale. i hit og and fg gravity fine and the yeast attenuated fine in all three cases (notty for the ipa's and windsor for the pale). i verified that fermentation was finished before bottling and, as i like my beers fizzy, added table sugar to carbonate to 2.5. all three were dry hopped in secondary for 72hrs before bottling.
my issue is that the ipa's (both 5.3% abv) were under-carbonated, even after 2 months in the bottles, and the pale (3.9% abv) was seriously over-carbonated.
is there any reason why the carbonation would be so off in all three? something to do with the different yeast strains or do the abv differences have an effect on carbonation ?
thanks in advance for your help!
jon