hopdropper
Well-Known Member
So I recently brewed a Scottish Wee Heavy...OG 1.086, FG 1.018. The brew sat in the primary for three weeks on a massive yeast cake (pitched the wort onto an existing Wyeast 1728 cake from previous batch). Was in the secondary four about a month. Bottler 'er up, and let sit for three more weeks. Know I know this beer is supposed to age for a bit, and most of it will be cellared for six months, but I had to try one (or two) just to see how it turned out. Well both bottles foamed up REAL heavily when I popped the cap. And when poured, it's mostly foam (like 90% of the pint glass). If you let the beer sit four about 10 minutes in the bottle, it calms down just fine and is totally pourable. Flavor tastes like it should....no off flavors like it's spoiled or contaminated. It's just DAMN bubbly. Any ideas? Might that mellow with age? Maybe a product of too much residual yeast suspended in the beer? Or do I have a contamination issue that isn't producing off flavors (yet)?
Thanks for the input!
Thanks for the input!