You added MORE sugar to foaming bottles?!?!?! Why? Do you like bottle bombs?
The reason you have odd, inconsistant AND FOAMING carbonation is simple,
you're opening them too soon. That's it....there's no other reason.
And you jumped the gun if you added MORE sugar to beer that you ALREADY added sugar too, that the yeast WASN'T DONE EATING YET. SO you added more sugar to beer that already had enough sugar.
he co2 is in the headpsace and NOT in solution.
We get this all the time from impatient folks who open their bottles WAAAAAYYYYYYY early.
If you watch Poindexter's video on time lapsed carbonation, you will see that in many instances, before a beer is carbed it my gush, that's not from infection, or mixing of sugars, but because the co2 hasn't evened out- it hasn't been pulled fully into the beer. Think of it as there's a lot of co2 being generated and most of it is in the headspace, not in the beer, so there's still "over pressure" in the bottle, so it gushes when it is opened.
But when the beer is truly carbed it all evens out, across the bottles.
[ame=http://www.youtube.com/watch?v=FlBlnTfZ2iw]time lapse carbonation - YouTube[/ame]
The
3 weeks at 70 degrees, that we recommend is the
minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..
I have a 1.090 Belgian strong that took three months to carb up.
And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out. You have green beer.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled,
it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience."
Additionally once the three weeks or so has passed, chiling them down for a few days (not just a few hours or over night as most new brewers want to do
) will help the carbonation settle.
If you indeed added more sugar, I would be VERY careful and isolate your bottles in a rubbermade box or something to contain any possible explosions. AND I WOULD LEAVE THEM ALONE for at least another 3 weeks...and be ready now for over carbed beer.
And in the future, I would not touch my beers for a MIMIMUM of three weeks. And also come here look at the answers on here (which get asked a hundred times a week) or ask the question, BEFORE you try to fix things...
You didn't have a problem, but since you added more sugar, you PROBABLY do now....totally different from what you expected.