Beer with pop carbonation feel

[Crazybob]

Hello all,

I'm not sure the best location to post this question exactly, but here goes...

The other evening I was enjoying some tastey homebrews (Belgian Whit and an Amber), when it occurred to me that my beers seem to have a mouth feel in line with a pop in terms of carbonation and bubbles etc. The beers themselves taste pretty good, but it's not smooth as you'd (I'd) expect from a store brand or a tap from a bar.

Does anyone have experience with this that may be able to help smoothen my carbonation? After 2 weeks of fermentation in the primary, I bottle using 5oz of corn sugar with a cup of water that has been boiled to the sugar water. The water/sugar mix I poured into the bottling bucket and then the wort is siphoned into the bottling bucket. I then let the bottles sit for at least a week before I try one. It's typically 2 weeks until I actually put a 6-pack or so maintained in the fridge.

Thanks for any advice,
Crazybob

Edit: This week was the Belgian's 1 1/2 mark in the bottle. The Amber has been in the bottle for 5-6 weeks.

 

[Yooper]

If it's "spritzy", it could be one of two things. Either it's a bit young, and the carbonation hasn't fully absorbed into the beer (and gives a carbonic acid bite), or it's simply overcarbed.

One thing to try for the next batch is to try using 4 ounces (by weight) of corn sugar for a 5 gallon batch and that might fix it right away.

 

[Crazybob]

Cool, thanks for the pointer Yooper. I'm brewing this weekend (hopefully) so I will keep that in mind when it comes bottling day.