My brews keep coming out over-carbonated. About a month after bottling, my beers are so over-carbonated, that I have to pour them in larger beer glasses and give them a good stir with a spoon to release some of the bite so I can enjoy them. This has been the case with 7 out of 8 batches.
I assume this has a lot to do with dialing in volume control (BIAB) and adjusting the priming sugar solution as needed. I've been going into fermentation under volume (ie 4.75 gallons instead of 5.25) because I usually don’t dilute to get up to target volume. I use a priming solution of 5 oz corn sugar and 2 cups of water. I’ll hold back a little sugar if I am slightly under volume - so not a very exact approach for adjusting - and my brews still end up over carbonated. Is this another case for always adjusting wort volume via dilution before and/or after the boil? And what other approaches do you all use for getting more precise with bottle carbonation?
I assume this has a lot to do with dialing in volume control (BIAB) and adjusting the priming sugar solution as needed. I've been going into fermentation under volume (ie 4.75 gallons instead of 5.25) because I usually don’t dilute to get up to target volume. I use a priming solution of 5 oz corn sugar and 2 cups of water. I’ll hold back a little sugar if I am slightly under volume - so not a very exact approach for adjusting - and my brews still end up over carbonated. Is this another case for always adjusting wort volume via dilution before and/or after the boil? And what other approaches do you all use for getting more precise with bottle carbonation?