Since I got back into homebrewing earlier this year I have been carrying over yeast. I use a technique I learned on this forum whereby after I rack to my secondary fermenter I bottle the drub at the bottom of the primary in 22 ounce bottles. I cap them and store them in the fridge until I need one. When I do, I make a starter in a growler and pitch when my wort is cool enough. I have been extra careful with sanitation (I think) and so far so good. I have been carrying over a 1056 American Ale for several batches/generations, and the results have been great....very consistent fermantation, flavor, etc.
The other night I went to prepare a starter. As usual I took one of my 22 ounce bottles out of the fridge and let it come up to room temp while I prepared the starter and cooled it down to temp. I sanitized the 22 ounce bottle and the opener and popped the top, and ......wooooooaahhhhhhh....GUSHER!?!?!?! She blew all over the sanitized sink! That has not happened before??? There was no off smell, and the beer sitting on top of the yeast in the bottle before I opened it was clear a can be. Do you think this was a contamination???? Or did I perhaps just bottle it too early with too much fermentable sugar left????
What do you think?