danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
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.
First home brew finished
- Thread starter danceswithwolves
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Ogri
Well-Known Member
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.
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.
webby45wr
Well-Known Member
How long have they been in the fridge prior to opening them? The cold forces the CO2 into the beer, which limits the gushing. I usually refrigerate my beers at least 5 days before opening.
danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
BobbiLynn said:
2 weeks. And then were bottles for two weeks. I think it has to do with me using honey instead of the sugar maybe?
Most of the time,if your beer hit FG before bottling,& you didn't use too much sugar in your priming solution,it's not been fridged or not long enough.
The compressed co2 in the head space acts as a nucleation point for the dissolved co2 to combine with,& gushes foam. It basically feeds off itself. Try fridging for at least 1 week. That should tame it down.
The compressed co2 in the head space acts as a nucleation point for the dissolved co2 to combine with,& gushes foam. It basically feeds off itself. Try fridging for at least 1 week. That should tame it down.
BobbiLynn
Well-Known Member
- Joined
- Nov 17, 2012
- Messages
- 2,943
- Reaction score
- 803
2 weeks isn't always long enough. And with honey, one batch of honey can contain more sugar than another batch. And probably takes longer to break down than other sugars. I have bottled after 2 weeks when it was ready, and other times when 2 weeks wasn't long enough and the beer spewed everywhere when I opened it.
The beer should be clear when you bottle, otherwise the yeast in suspension will go crazy over the priming sugar, start fermenting again, and cause over-carbonation.
And what unionrdr said. Fridge it.
The beer should be clear when you bottle, otherwise the yeast in suspension will go crazy over the priming sugar, start fermenting again, and cause over-carbonation.
And what unionrdr said. Fridge it.
danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
fork said:
I used what te recipe called for which was 3 tablespoons for a one gallon batch.
danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
Ogri said:
I brewed a one gallon batch, used three tablespoons of honey which the recipe called for. I opened two bottles both of which lost half my beer in the bottle. Maybe I filled the bottle up to much. But the beer doesn't look infected, and it tastes amazing from what's left of the beer after gushing. Speaking of bottle bomb of them exploded a week after bottling and the beer was in my closet with my clothes in there haha I know not to put them in my closet any more. Some dude said to refrigerate for 5 days and it should settle carbonation
danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
BobbiLynn said:
I fermented in gallon carbon for 11 day which the recipe called for then bottled for two weeks. It tastes amazing just don't much out of a 12 oz bottle haha
danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
Thanks eeverykne for the input I will try all of those things. But other than the spewing it tastes amazing!!! XD
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.
danceswithwolves
Member
- Joined
- Dec 31, 2012
- Messages
- 10
- Reaction score
- 0
krackin said:
A guy that works at a home brew shop said honey tends to do that. So next time I'll have to use priming sugar. Honey adds a great taste though. Kind of a bummer.
With only 3TBSP of honey in a gallon of beer,you obviously didn't give it time to get down to a stable FG. Honey isn't that explosive in such small amounts. The way it's gushing I'd say still fermenting & added more sugar on top of that in bottles. Boom is the result. Don't push to get a batch done,& don't assume because the bubbling stops it's done. Both are wrong.
Bottled beers can still gush if not properly fridged for at least 5-7 days. An hour or less in the freezer doesn't work either. Fridge for the week & beersuvious will go dormant.
Bottled beers can still gush if not properly fridged for at least 5-7 days. An hour or less in the freezer doesn't work either. Fridge for the week & beersuvious will go dormant.
