I've recently returned from a ten year break in home brewing. two months ago I brewed a brown ale to get back in the thick of things and have a question.
I tasted the brew at one week intervals and it is definately tasting better as it ages. Things were perfect until this weekend when I opened one that has been in the bottle for 5 weeks. It was cold from the fridge but when i opened it, it expanded like spray on foam insulation and before i could get to the sink 1/3rd of the bottle was on the floor.
The recipe called for 3/4cup of corn sugar for priming but I only used 1/2 because i didn't want too much carbonation. Any ideas what has caused this?
The bottles have aged in a dark room temperature closet the whole time. Do I HAVE to have a fridge at a certain point in the aging process to put the yeast to sleep? I'm worried because I have a one week old pale ale aging now that I used the same amount of priming sugar on. OH and final gravity numbers before bottling were at or below what the recipe called for.
I tasted the brew at one week intervals and it is definately tasting better as it ages. Things were perfect until this weekend when I opened one that has been in the bottle for 5 weeks. It was cold from the fridge but when i opened it, it expanded like spray on foam insulation and before i could get to the sink 1/3rd of the bottle was on the floor.
The recipe called for 3/4cup of corn sugar for priming but I only used 1/2 because i didn't want too much carbonation. Any ideas what has caused this?
The bottles have aged in a dark room temperature closet the whole time. Do I HAVE to have a fridge at a certain point in the aging process to put the yeast to sleep? I'm worried because I have a one week old pale ale aging now that I used the same amount of priming sugar on. OH and final gravity numbers before bottling were at or below what the recipe called for.