Hello Does anyone have any tips on reducing foaming? I have been reducing the amount of dextrose used for carbonation but the effect seams to be spotty. The other night I had two bottles from the same batch where one foamed like crazy and the other was fine. They were chilled the same length of time, filled to the same level and were from the same batch.
Any suggestions would be greatly appreciated
Tom
I would first suspect sanitation. Some bottles are clean enough, others have some kind of scum from the previous brew, or weren't sanitized well enough. Either that, or you aren't priming the bottles consistently. When bottling, do you use primetabs, or do you boil your sugar in a little water and stir it into the beer evenly? You need to be persistent and consistent in your sanitation and priming if you want persistently consistent results. If neither of those are problematic for you, then I have no idea what else to suggest.
did you put the dextrose in as boiled coolled liquid, or did you sprinkle? i think if you boil it, and use an eyedropper you will have better control.
Wrong, dumbass88.
He obviously mixed his bottling sugar into his bottling bucket. It has nothing to do with whether he "boiled" it or not, but how well the sugar solutin was mixed into the brew before bottling.
St>did you put the dextrose in as boiled coolled liquid, or did you sprinkle?
On Mon, 02 May 2005 12:28:31 GMT, "dug88" said in alt.beer.home-brewing:
Which has nothing to do with Tom's problem.
That's one kind.
Nonsense. Sugar, being water soluble, is all dissolved (not "absorbed"). You're thinking of unfermented sugar, and finings have no effect on them, since they're dissolved.
And, let's hope, it'll be the last, since it's all bullocks.
Try posting in a newsgroup about which you know something - this isn't one of them.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.