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Old 03-29-2007, 12:11 PM   #1
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Hey everyone I opened up one of my beers last night, it’s only been bottled for one week but I couldn’t help it, I had to try it. Anyway I know you have to let it sit for at least 2 weeks but I just wanted to try it. My question is that when I opened it, it foamed everywhere, is this normal? Is there to much carbonation or what? BTW its an Enland Dark Boch is that helps.

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Old 03-29-2007, 12:49 PM   #2
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How long did you let it ferment before you bottled? It sounds like it may not have been completely finished. After a week you can normally expect some carbonation if it is stored around 70-72 but it is normally kinda flat. It takes mine about 2-3 weeks to get fully carbed. If it was foaming after a week you might want to watch for bottle bombs. How did it taste? Was it too sweet? If it was that would mean there is still more left to ferment.

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Old 03-29-2007, 12:54 PM   #3
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If a beer is sweet and overcarbonated, will time remedy this situation? Can an incomplete fermentation be completed in the bottle?

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Old 03-29-2007, 01:01 PM   #4
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An incomplete fermentation that completes in the bottle = bottle bombs.

I would suggest chilling and trying one more. If you have the same problem, cool them and cover them, like maybe in a rubber maid container with a lid. Or dump them.

If fermentation was complete, (what was the fg?) sounds like a gusher infection. That's bacterial and there isn't any fix. Hopefully you just had one bottle that over carbed and there rest is ok, that's why I suggested trying one more.

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Old 03-29-2007, 01:31 PM   #5
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how can I tell if it is bacteria? it didnt taste bad.

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Old 03-29-2007, 01:31 PM   #6
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Also, how full was the bottle? An underfilled bottle with a lot of airspace at the top will often over carbonate quite quickly.

If all of your bottles are overcarbed, then you have potential bottle bombs which need to be handled very carefully. You can try opening the cap ever so slightly to relieve the pressure and then recapping it.

EDIT: You'd know if it were a gusher infection--it would taste awful sour nasty vomitrocious.

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Old 03-29-2007, 01:46 PM   #7
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We left about an inch of air space in each bottle. How much space should be there?

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Old 03-29-2007, 01:47 PM   #8
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That's about right. You never said- what was the f.g. and how much priming sugar did you use?

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Old 03-29-2007, 02:39 PM   #9
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The F.G. was 1.010 and we put 4oz of priming sugar in .

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Old 03-29-2007, 02:46 PM   #10
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Sometimes if you get an uneven distribution of priming sugar you can end up with uneven carbonation levels across the board. Like Lorena and cweston mentioned, one thing to consider is a wild yeast infection. If you open another and have the same results, I'd recommend bringing the temperature down immediately and then venting the caps by slightly prying them open and then resealing. This is tricky and you have to gauge when to stop venting otherwise you may lose most of your carbonation.

Please post OG and yeast strain used so we can figure your attenuation. Although 1.01 I am guessing you are probably finished out or close to it.

Actually after rethinking....was this a full 5 gallons and at what temperature was your ferment? If you got a gusher in your primary then you lost the batch. If you got it just in that bottle no worries. But since you mention it tastes fine it is probably not a wild infection.

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