I have been trying to identify why some of my beers are coming out over-carbed while others are fine. They all were fine after inital bottle conditioning, but then over time they got really too carbed. One batch turned into bottle bombs.
I have ruled out infections for the most part, and also the yeast strain (i.e. different yeasts used in different batches). The only similarities I can find is that out of the 4 batches that were over carbed, 2 were pumpkin ales and 2 were porters. One of the porters was aged on bourbon soaked oak chips.
So for the pumpkin ales, I am thinking that the sugars from the pumpkin were not consumed by the yeast during normal fermentation, but later were consumed by the yeast little by little, after bottling.
For the porters I have no idea. Would the yeast have started working on the bourbon after bottling?
Its strange because all of my lighter beers - IPAs, Pales, etc. - have been fine. I am trying to improve my fermentation regimine. Just bought an aeration system and also a chest freezer/temp controller. So I will see if that helps. But in the mean time if anyone has any ideas I would appreciate it.