Gassy and yeasty bottles

[chrisgrimble]

I've brewed a few kits now and put the majority of the beer into a pressure barrel. Each time I have also filled a few bottles as well. The beer in the pressure barrel has been better than I expected but the bottles are all a bit yeasty and gassy. I've added sugar to the bottles individually and if anything have added a little less than the instructions. I've also left a large head room in the bottles as I don't want them to explode. I've achieved this with a few different kits now, does anyone have any ideas how I can improve my bottled beer or is it most likely I'm adding too much sugar?

[Cheshire-cheese]

How long are you leaving them in bottles? With time the yeast should settle and form a fairly stable deposit in the bottom of the bottle (depending on the strain of yeast, that is.)

Also had the beer fermented out before bottling?

[dedken]

I've brewed a few kits now and put the majority of the beer into a pressure barrel. Each time I have also filled a few bottles as well. The beer in the pressure barrel has been better than I expected but the bottles are all a bit yeasty and gassy. I've added sugar to the bottles individually and if anything have added a little less than the instructions. I've also left a large head room in the bottles as I don't want them to explode. I've achieved this with a few different kits now, does anyone have any ideas how I can improve my bottled beer or is it most likely I'm adding too much sugar?

What's your method?

Normally I'd use 1/3 level teaspoon for ales/bitters/stouts etc and 1/2 level teaspoon for lager-type beers.

You're going to get yeast sediment in the bottom of bottles -there's no real way of avoiding it although it will be lessened if you rack your brew or leave it longer in the FV before transferring. You're going to need some yeast sed in your bottles anyway or they won't condition!

[chrisgrimble]

How long are you leaving them in bottles?

So far I've tried ones that have been in the bottle for about 6 weeks will much longer make a difference?

Also had the beer fermented out before bottling?

The beer had been inactive for a few days before bottling. Also the beer in the barrel was good so guess it had fermented properly before bottleing.

What's your method?

I just follow the directions on the kits added about 1/2 a teaspoon of sugar per pint to the bottles.

[dedken]

The beer had been inactive for a few days before bottling. Also the beer in the barrel was good so guess it had fermented properly before bottleing.

Sorry, I have to ask this.... are you transferring direct from your FV to the bottles, or are you running off a few pints of your already primed brew out of the keg? If the answer is the latter therein lies your problem - way too much sugar.

Also you mention you've left a large hearoom in the bottles (are they pint glass bottles or PET bottles?). How much headroom? It goes without saying that if you have reduced the volume of liquid but not adjusted the priming sugars accordingly then you're going to have a more gassy beer.

[chrisgrimble]

Thanks for all the quick answers already, we are transferring straight from the FV to glass 500ml bottles leaving a 2-3 inch gap at the top.

[dedken]

I'd say that 2-3 inches is over-compensating. I normally fill them up to the same level as I would expect to find in a shop bought 500ml bottle - 1 inch or a touch more. It's always worked for me in fact sometimes I find they don't carbonate enough. Just make sure you use strong bottles to alleviate any worries of exploding bottles - Fullers bottles are good, so are Badger, Youngs and Shepheard Neame. Oh and if you can only get hold of clear glass bottles just throw a blanket over them when they're conditioning to block out the light. But you probably knew this already!

[chrisgrimble]

Thanks I'll make sure I fill the bottles a bit more next time and experiment with a bit less sugar.

[legion]

Bottles will be more fizzy as pressure barrels can not hold as high a pressure.
Also i have found that beer in a pressure barrel conditions quicker than bottles.