BeerFun

Recipes 

It says to shake well, and so I did. When I unscrewed the cap the yeast flooded, not so much, but since I didn't sanitize the bottle I had to roll the bottle around some drought roll paper so it wouldn't drip.

Anyone else had it flooding because of the pressure buildup inside the bottle?

zurcj20

Recipes 

the guy at my LHBS told me to shake the vail, then let it sit for 5 minutes so that wouldn't happen.

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BeerFun

Recipes 

Thank you, I will try that the next time.

krops13

Recipes 

Guilty. I shook the crap out if it though. Now I just invert a few times just enough to get the yeast back into suspension.

MBasile

Recipes 

I'm pretty sure they say to shake well and then open carefully

I shake it up to get all the yeast off of the sides, and then treat it like you would a shaken soda bottle. Open it just enough to let some gas escape, and keep doing that until the pressure has equalized.

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Total gallons in 2012: 10

BeerFun

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Did you store it in the refrigerator and let it stay in room temperature for 3-6 hours? I left mine for 6 hours in 71F, and I had a lump of yeast to shake out.

BeerFun

Recipes 

I think I opened it carefully yes.

malkore

Recipes 

Shake, then barely crack it open. LHBS warned me well, and I treat my vials like they are bottles of soda that were just dropped, but still need to be opened.
crack it fast but barely open enough to 'hiss' the pressure out, then you're golden.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

homebrewer_99

Recipes 

I've had that happen before also.

What I do now is pour off about half of the liquid (into the primary) and place the cap back on then shake the hell out of it.

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