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Old 03-10-2011, 07:11 PM   #1
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Default Bottles Over Carbonated - Please Help!

I have an over carbonation issue with a recent batch and I can't figure out why. I open a bottle (12oz), wait a moment, then foam comes flowing out of the bottle. When foaming finally stops, I have about 1/3 of a beer left. FG was steady at 1.022 for over a week before racking to secondary, then spent over 3 weeks in the secondary before bottling (6 weeks total). Used 3oz of priming sugar for a 5gal batch.

Batch details:
PM with 9lbs grain + 4lbs DME
OG = 1.085
FG = 1.022
ABV = 8.4%
Bottled on 1/22
when in secondary, added cold pressed coffee and cocoa powder (100% cocoa, no sugar)

I've used (http://www.tastybrew.com/calculators/priming.html) to calculate proper amount (after the fact), and that results in 2.6oz. I can't believe 0.4oz too much is causing the amount of over carbonation we are seeing.

Any thoughts to what my issue is?

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Old 03-10-2011, 07:57 PM   #2
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Meant to add, that we may have racked too much yeast into the bottling bucket (did a form of cold crash for 1.5 days prior). This is our leading option thus far.

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Old 03-10-2011, 08:09 PM   #3
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I'm probably not the best person to judge this but 1.022 seems pretty high for a FG.

Though if the gravity didn't change for a week...?
What was the fermentation temperature? and then the temp where the bottles were stored?

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Old 03-10-2011, 08:12 PM   #4
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Quote:
Originally Posted by mutedog View Post
I'm probably not the best person to judge this but 1.022 seems pretty high for a FG.

Though if the gravity didn't change for a week...?
What was the fermentation temperature? and then the temp where the bottles were stored?
Ferm temp = 62F-65F
Bottle temp = 68F

Estimated FG was 1.024 (via hopville), mashed @ 152F/153F
It is a stout containing 1.5lbs chocolate malt, 0.5lbs roasted barley, 0.5lbs dark crystal
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Old 03-10-2011, 08:15 PM   #5
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It's possible that the (albeit slight) increase in temp caused the yeast to kick back into gear and shave off a few more gravity points. Which, when coupled with the sugar you added, would cause the overcarbing.

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Old 03-10-2011, 08:17 PM   #6
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Any lactose in the stout? The crystal would contribute some unfermentable sugar. Post the whole recipe. Also, after it foams out, how does it taste? A wild yeast and/or bacterial infection can cause gushers. Are you opening them cold and if so, how long have they been in the fridge?

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Old 03-10-2011, 08:18 PM   #7
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1) How long has it been since you bottled?
2) What has the 'procedure' been since bottling? (Ie, 3 weeks at room temp followed by 2 days in the fridge, etc)
3) What temperature are the bottles at when they are being opened?
4) How does the beer taste?

3 ounces of priming sugar is NOT a lot. I've used quite a bit more than that for a 5 gallon batch (though, admittedly, I don't know what your fermentation temp was, so I don't know how much residual CO2 you had before bottling) and not had gushers.

I bought my wife a 6 pack of ESB, and some of the bottles in there gushed when I opened them, but it was when they hadn't been in the fridge for very long. I put the last 3 bottles in the fridge, and didn't open one until it had been in overnight, and no more gushers...

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Old 03-10-2011, 08:19 PM   #8
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Quote:
Originally Posted by wiescins View Post
Any thoughts to what my issue is?
Are you chilling your bottles before opening them?
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Old 03-10-2011, 08:26 PM   #9
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when you primed, did you prime the whole batch or individual bottles?

i had the same issue as you once where the bottle, when opened, flipped out and barfed everywhere. my problem was i forgot to add the priming sugar at the beginning of racking into the bottling bucket and instead added at the end and had to stir the beer ever so slightly to mix in the priming sugar. well, guess what didnt get mixed all that well...

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Old 03-10-2011, 09:15 PM   #10
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Quote:
Originally Posted by Kaz View Post
Any lactose in the stout? The crystal would contribute some unfermentable sugar. Post the whole recipe. Also, after it foams out, how does it taste? A wild yeast and/or bacterial infection can cause gushers. Are you opening them cold and if so, how long have they been in the fridge?
No lactose.

5lbs 2-row
1.5lbs chocolate malt
1lb flaked oats
0.5lb golden naked oats
0.5lb dark crystal
0.5lb roasted barley
4lbs light DME

poured into glass and tasted yeasty, left in fridge for 20min and a pretty large layer of yeast forming on bottom, then in tastes really good.
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