Over carbonated an IPA while bottling. Suggestions?

Northern Brewer General
1

I bottled 3 gallons of a Two Hearted Ale clone a few days ago. I thought I had 3.5 gallons so I used 3.5 ounces of priming sugar when bottling. While siphoning I realized I only had 3 gallons and I mixed in the priming sugar halfway through so it was too late. Is this going to be a problem? If so, any suggestions? I normally keg my beer and I’m new to bottling so I’m a little curious.

2

I plugged it into a bottle carbonation calculator and you’re basically at 3.2 volumes. It will just be a pretty highly carbed IPA, and if you accurately measured and stirred well to distribute the sugar there will be almost no risk of bottle bombs. You are starting to skirt the high end of carb for safety in the lightweight beer bottles </= 8 oz. I routinely bottle to 3.4 or 3.5 volumes in the +9 oz beer bottles, for Belgian beers. That’s right. some of us bottlers sort our bottles by weight and save the sturdier ones for more highly carbed beers.

http://hbd.org/cgi-bin/recipator/recipa ... 851981#tag

As for me, I like a well carbed IPA!!!

EDIT: WARNING: I push the envelope some and have plenty experience bottle priming by sugar weight. Most recommendations for people starting out bottling is to not go over 3.0 volumes carbonation. Most recipe books shoot for 2.5 volumes.

3

double post

4

Thanks for the help

5

If you find they are over-carbed, pop the top and place the new cap on top, but don’t crimp just yet. Let the bottles off-gas a little, then seal. Off-gassing rate will vary with carbonation level, temperature, barometric pressure, ect. but you will figure it out.

6

Chill them first. I speak from wet experience :roll:

7

Chill them first. I speak from wet experience :roll: [/quote]
Good tip! :smiley:

8

I would wait until they’re fully carbed and try one (or two) before doing anything. Thye should be excellent as is.