Just opened the first bottle of my Broken Cherry Stout. About a second after popping the cap, a rush of caramel colored foam erupted from the bottle tip. I'm guessing I bottled "too soon."
Thing is, this stout went through a primary fermentation for 2 weeks, then a secondary fermentation with a can of cherry puree for a week, then a tertiary fermentation with 2 small cans of whole cherries (no sugar, just a bit of water) for a fourth week. Had a wee bit of secondary fermentation, but it didn't last. All told, that's 4 weeks in fermentation. OG was 1.074; FG was 1.032, which seems about right.
Only other thing I can think of is that I didn't really mix in the priming sugar a whole lot; just sort of relied on the turbulence coming from the siphon tube to do the work.
If the priming sugar is the issue, does that mean that some of these bottles will be overcarbonated and some will be undercarbonated? Any other thoughts? Thanks.