Hello again,
My last 3 brews have been way too fizzy. They have looked like an over-primed turbo cider, but with a head that does not dissipate quickly. So they have been a pain to pour, I ma wasting beer that is left in the bottle as the head fills the glass, and then the head continues to grow and I waste more beer as it overflows. I'll post a photo.
I'm using the same weight of sugar to prime, about 140g in 23L, which usually makes a nice and fizzy pale ale, but not over the top fizzy, until these last 3 brews.
I've switched to caster sugar rather than brewing sugar or granulated, but can't see that would make a difference.
Temperature has been a bit higher with it being summer and all, but doesn't that just affect how quick it primes, not the final fizz. There must be a finite amount of fizz when all priming sugar is used up.
Apart from the crazy fizz the beers have been good.
Any thoughts?
Cheers,
M
My last 3 brews have been way too fizzy. They have looked like an over-primed turbo cider, but with a head that does not dissipate quickly. So they have been a pain to pour, I ma wasting beer that is left in the bottle as the head fills the glass, and then the head continues to grow and I waste more beer as it overflows. I'll post a photo.
I'm using the same weight of sugar to prime, about 140g in 23L, which usually makes a nice and fizzy pale ale, but not over the top fizzy, until these last 3 brews.
I've switched to caster sugar rather than brewing sugar or granulated, but can't see that would make a difference.
Temperature has been a bit higher with it being summer and all, but doesn't that just affect how quick it primes, not the final fizz. There must be a finite amount of fizz when all priming sugar is used up.
Apart from the crazy fizz the beers have been good.
Any thoughts?
Cheers,
M