Bottling at higher CO2 level

Before we get to that answer, how do you determine your additions for desired vols of CO2? Do you assume your volume of beer in the bottling bucket or do you measure your exact volume of beer prior to adding sugar, and then use an app or online calculator to get the exact measurement by weight for that volume of beer?

 

Yeah, I was wondering these things too.

I have commonly bottled at up to five ounces per five gallons (which is IMO about the upper limit of reasonable carbonation for normal beers, and may be flirting near the limit of NOT having bottle bombs become a significant problem*). Mind you this is weighed on a gram scale. Not sure what volume of CO2 that translates to but it should be easy to look up. How much higher do you want it? And do you plan to use regular bottles, or bottles meant to hold higher carbonation levels?

I know beers like tripels have a bit higher carbonation, and often have huge heads, but I thought** that was mostly due to increased head retention properties of the beer rather than solely from increased carbonation.

*I have only had three known bottle bombs, and one of them was because a buddy of mine who's a dumbass left it in his car on a hot summer day

**you thought, that's where you went wrong.

 

I brewed a saison last year that was carbed around 2.7 and it did not gush. If I poured it too fast it would it end up with a bunch of head. One of my notes from the beer was to use less priming sugar next time. This year I am going to dial it back to 2.4.

 

A beer at 3 vols won't and shouldn't gush. Your either getting higher vols than you think or you have a persistent infection. As @jbakajust1 said, are you precise with your beer and sugar amounts??

 

My hefeweizen is carbed to about 3.6 volumes and does not gush. I agree that something else is going on that needs looking at.

 

I have not experienced this... my hefe is most certainly lively, but the only issue I can see is that you must be careful when pouring... like any good hefe! A vigorous pour can be a very interesting experience. I don't encourage it.

Do the bottles gush even when chilled? What is the serving temp?

 

Measure out your bottling bucket in at least 1/2 gallon increments up to 5.5 gallons, then rack into the bucket first. After you have the exact volume of beer, then use that in the calculator. Try that for the next few batches and see how it goes. You are probably assuming that you have 5 gallons when really you have 4.5-4.75 thus overcarbing every batch.

 

Take it down to 32 or 33F in the freezer. That's probably a 10-15 minute trip from your fridge. See if this helps sink in some of the CO2. I'm curious to know myself.

 

Like jbakajust1 said, calibrate your bottling bucket. Even if it already has lines printed on it.

 

You can let the beer warm up after pouring but before drinking, the cold temps are just for opening and pouring purposes.