Originally Posted by Suthrncomfrt1884
They're either overcarbonated, not done fermenting, or infected. How do they taste? If they taste fine, you can always pop the tops to vent some pressure (slowly) and re-cap them. If the yeast stalled and didn't complete fermentation, you could have kickstarted it again by adding priming sugar. Hydrometer readings are a MUST.
Put it in the fridge so they don't blow up and drink them before they get nasty if it IS an infection.
Probably should have taken hydro readings, but the recipe didn't have a final gravity given anyway
I dont think there is any infection, none of the bottles taste nasty (one did taste slightly metallic? maybe I was trippen') that and I dont think I would hit 5 for 5 infected bottles so far.
there seems to be a bit more sediment than usual in these bottles, but it might just be the foam stirring up the sediment on the bottom of the bottles.
no bottle bombs yet (and after 3 weeks, I doubt I'll have any)
How would you vent and recap? less than a second after opening the bottle the foam starts pouring over and running down the sides. Would you just cap on foam? Would you use warm or cold beer for the recapping process? Would it just be easier to just pop bottles into a sanitized bucket and keg it?