captainkirk83
Well-Known Member
Bottle was not shaken. It is just slow and steady fizzing over the top of the bottle.
Does this look like an infection
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Bottle was not shaken. It is just slow and steady fizzing over the top of the bottle.
Not at all, looks like foam. Probably not done conditioning.
It's impossible to say. It could be improperly mixed priming sugar (some bottles got more than others), too much priming sugar, too early in the carbonation phase (not enough CO2 dissolved into solution), infection, etc. Need more details. How much did you prime with, how did you mix the sugar in, how long have they been carbing up, how does it taste?
OP
OP
captainkirk83
Well-Known Member
This is an Irish stout I brewed around mid January it was an extract kit by brewers best from my lhbs. Been in bottles about 6 weeks. I believe this was the last bottle to be bottled in this batch so I think it must have excess sugar from the batch prime that had settled to the bottom of the bucket
Ogri
Well-Known Member
I'd say that if it didn't taste sour or vinegar-y you're fine and, as surmised above, it's probably just over-carbonated from a denser concentration of the priming solution left in the bottom of the fermenter at the end of bottling.
BTW, the lollipop looks,,,,,,,,,,,,,,,,medicinal.
:fro:
If you batch primed and stirred gently, you should not have had any excess sugar or settling at all, none.
If your conditioning temps ran much below 70*F, you may actually need to give these some extra time. Darker beers (and higher gravity ones) can take longer to finish in the bottles.
After conditioning 6 weeks, how long did you refrigerate that bottle before you popped the top? If less than 3-4 days, you may want to try longer in the fridge.
If that was the last bottle, was it full? Sometimes a bottle that is partially filled will do that.
