Over Carbonated

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jcarson83

jcarson83

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I aged my IPA for six months (of course I tried some along the way) and after about 7 all the bottles were over carbonated. It was all foam no beer. Is this due to aging it too long?

The taste did improve until about 5 months and then it stayed the same.
 
i have the same problem with my barleywine.
i think i over primed - i have vented the bottles once and will have to again.
a 341 ml bottle fills a 1 litre glass to the top - 1/2" of beer and the rest is foam
 
Carbonation is only dependent on how much sugar is present when bottling, but with high gravity ales and long aging periods, complex sugars will start fermenting. Ales have to be chilled once they reach their peak.
 
What temperature would they have to be chilled at to stop fermentation? I have a cool basement. In the summer (a month or two) it's in the low 60s, but the rest of the year it's 50-55. Would that be enough to prevent overfementation and to "hold" the best flavor? I don't have another fridge.

Lorena
 

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