danceswithwolves
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- Dec 31, 2012
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So I made an ipa and it tastes amazing but when I open it, it foams/overflows so much to the point that I only have about 4 ounces left in the cup.
BobbiLynn said:That happens to me when I've bottled too early. The priming sugar mixes with yeast still in suspension and takes off fermenting in the bottle. How long did it stay in fermenter(s) before you bottled?
fork said:Yes if you used too much honey that would cause overcarbonation. How much did you use and how much beer was there in the end. We can calculate if you added the right amount of sugar for bottle conditioning.
Ogri said:How big was the batch and how much sugar did you use to prime for carbonation? It could be that you used a bit too much priming sugar and it's over-carbonated. You can ease the cap off and let it vent a little then re-cap, just to relieve a bit of pressure. Probably wise to wear gloves and glasses on the off-chance of a bottlebomb or so.
How many bottles have you opened/tried? Are they all similar or is there varying degrees of gushing? If it wasn't from using too much priming sugar it could be the sign of an infection, in which case it might be better to drink them as soon as reasonably possible.
BobbiLynn said:That happens to me when I've bottled too early. The priming sugar mixes with yeast still in suspension and takes off fermenting in the bottle. How long did it stay in fermenter(s) before you bottled?
I used what te recipe called for which was 3 tablespoons for a one gallon batch.
krackin said:That sounds a little high especially if there was still some fermenting going on from the wort additions. That would be almost 1C per 5 gal. I don't prime with honey so I could be wrong.
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