Originally Posted by ninjasappetite
I keep getting a lot of over carbonation On my stouts. On my first attempt after 3 weeks of fermentation with an original gravity of 1.07 and a final gravity of 1.016 I added 5oz to a 5gallon batch and lost 90% of the beer when I open the bottles after 4 weeks in the bottle.
On the second attempt of the same stout same gravity I tried 2.5oz of sugar for 5gallons and I had the same result.
I then tried no added sugar and still got the same result.
I always make sure the gravity hasn't changed in 3-4 days before bottling and have given a slow stir to try and make sure it was completely finished fermenting. This is probably just a stupid rookie mistake but any advice is greatly appreciated!
I am sorry but it sounds like the classic gusher. Bacterial infection. Unless the beer is a ways from it's finish, major foaming is just not going to happen. The wort/beer needs sugar and yeast to create carbonation in the bottle. After opening, does it foam up in the bottle or just when pouring?