How could you NOT know that opening a warm beer would do that? I'll bet you gave it some rough handling just prior to opening too? Like fumble it a bit due to you nervousness brought on by the big occassion? (no need to ask me how I know
Some here will blame the excessive air. One inch is generally the max headspce, 1/2" is adequite. But next time, cool it before opening, not after...
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"