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Old 05-22-2007, 12:24 AM   #1
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Default Too Much Carbination

Hey All!!!

I haven't posted much lately but I've been visiting now and then. Now that it's nice outside I'm trying to get out (and brew) more

My most recent brew that has conditioned is my Fat Tire Clone. It tastes delicious but it is EXTREAMLY carbinated. I mean, If I try to pour it when I first open one, it's ALL foam. No matter how carefully I pour it.

I opened one and I had a little gyser squirting on the counter for a good 5 minutes! If I open one and dont pour it immediately it will start to foam until it foams out of the bottle.

I didn't use more priming sugar than usual (4.5 to 5 ounces) and it has been conditioning about 3 weeks. This is, like, my 8th brew and never had a problem like this.

What is causing this and how can I prevent it in the future?

Thanks everyone and good to "see" you again!

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Old 05-22-2007, 12:29 AM   #2
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I am a newb to brewing but infections can cause gushers, but then if it is delicious I dont know, possible to have an infection that effects the carbination and not so much the taste

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Old 05-22-2007, 12:45 AM   #3
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A ring around the neck of the bottle MAY BE an indicator of an infection, but not necessarilty. It could be hop particles from bad racking techniques (some people try to get all the beer from their carboys and ruin a few with particles).

What you need to do it put all the bottles in the fridge and get them as COLD as possible without freezing. The gushers will stop at very cold temps.

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Old 05-22-2007, 01:00 AM   #4
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Odd, I carbonated my Hugh Heffe with 8oz of corn sugar, no gushers, but it is really nicely carbed, really spritzy! Infection? Was it done fermenting prior to bottling? Beer is beer and it knows what it is doing... we dont always.

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Old 05-22-2007, 01:24 AM   #5
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Yeah, either you bottled it too early, or it's infected. I'm voting on the bottled to early, myself.

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Old 05-22-2007, 01:35 AM   #6
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Quote:
Originally Posted by GoatFarmersInternational
Yeah, either you bottled it too early, or it's infected. I'm voting on the bottled to early, myself.
Well, I'm going back a while here, but I believe I bottled it late. I was busy/lazy when it came time to bottle (if I remember corretly) and I think it sat in the primary for a week and secondary for about 3 weeks. Nothing extreame. Like I said. It tastes great! I've had about 8 of them already tonight but I have to make sure to start pouring them beofre I'm dont with the one before. I pour, let it set in the fridge til it "chills out" puor some more, and repeat.

I hate to think that it's infected and can't think how it got infected but I know there is MANY ways it can unknowingly get infected.

I seem to think it's because of "bad racking techniques" because when I open one, I see a little bit of s"stuff" on top. WHether it's yeast or hop residue I'm not sure.
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Old 05-22-2007, 02:34 AM   #7
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did you get a final gravity reading? just because it sat around doesn't mean it was finished. if it tastes as good as you say, it's probably not infected.

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Old 05-22-2007, 02:46 AM   #8
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Too much space at the top of the bottle leads to overcarbed beer as well.

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Old 05-22-2007, 12:27 PM   #9
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Quote:
Originally Posted by DeathBrewer
did you get a final gravity reading? just because it sat around doesn't mean it was finished. if it tastes as good as you say, it's probably not infected.
Good point! I didn't get a final gravity reading. That's one thing I never do is take my gravity readings. Maybe it has come back to bit my in the arse ths time!
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Old 05-22-2007, 03:04 PM   #10
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I've also had this problem. It sucks, I can't even choke them down when they're over carbed. I think conditioning them at excessive temps can also cause over-carbonation. I'd rather have an non-carbed than an over carbed beer any day. (well, i'd rather it be perfectly carbed ).

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