I've been kegging all of my batches for the last few years and haven't experienced any indication of infection. Lately I've been brewing 6 gallon batches and bottling what doesn't fit in the keg to age.
I recently sampled a bottle that was approximately a year old and it was extremely carbonated and got me worried about gushers.
I brewed a batch of NB/Lakefront Bridgeburner in December, and decided to bottle the batch rather than keg. Sampled two today that were over carbonated and seemed to have lower body than at bottling.
What phase of my brew day should be targeted for improved sanitation to prevent gushers?
I recently sampled a bottle that was approximately a year old and it was extremely carbonated and got me worried about gushers.
I brewed a batch of NB/Lakefront Bridgeburner in December, and decided to bottle the batch rather than keg. Sampled two today that were over carbonated and seemed to have lower body than at bottling.
What phase of my brew day should be targeted for improved sanitation to prevent gushers?