Hey there guys,
Need some guidance, advice, whatever.
Been brewing now for a number of years, haven't made the jump to kegs (yet), so still bottling.
Something that has always plagued my bottling is the bottles getting over carbed. If I went by what Beersmith tells me, I should be using more than I am, but still getting massively over carbonation.
Some batches take a while, while others like my last batch took no time.
Simple west coast style IPA, 1.055 og, 1.010 fg. I don't recall the yeast I used, either Nottingham or Windsor (was sort of a west coast meets east coast IPA).
I used about 3.3oz of priming sugar (corn) for the batch (standard 5g batch), BS said to use 4.01oz. (for 2.3 volumes)
Was at room temp for a week, then I had a tester bottle, and was carbed great after a week. Brought the batch into the basement on the floor where it is cool, and now a couple weeks later, bottles are over carbed.
Short of using less priming sugar, what else can I do? If I drop it to say 2.75oz of priming sugar and let it go for longer would it fix it?