Originally Posted by Revvy
We need more info before folks start armchair theorizing. Let's get down to basics.
How are you bottling your beer, bulk or individually?
How much sugar are you using?
What temp are bottling at?
Do you crash cool or not?
What temp are you storing them at?
Thanks everyone this is all great insight!
to answer Revvys Questions:
Bottling in bulk
3/4 cup per 5 gallon batch, sometimes 3/4 cup for 5.5 gallons
bottling at around around ~20C (~68F)
no crash cool
i store them at around ~20C for bottle conditioning
More info: *Most* (not all, i check clear ones for organic material) of the gushers have been in ceramic bottles with swing top caps, i cant see inside of them for any gunk, but i always soak them in bleach/water mixture (tsp bleach per gallon of water) the night before bottling day and rinse well before i sanatize with starsan right before i bottle. they have never had off flavors so im not convinced its an infection.
when i prime i boil the dextrose in 2 pints of water, then pour in the carboy then gently mix with my long stir rod (as to not disturb trum that much) and let it sit for 20-25 minutes.
could the inside of ceramic bottles be textured or something causing gushing? the original beers didnt gush (maybe because yeast was filtered from them) also there is always a good 1/8 inch of trub at the bottom of my bottles.