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Old 11-25-2012, 12:00 AM   #1
bleme
 
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Seriously..,
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Old 11-25-2012, 12:03 AM   #2
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Are you kidding with that question?????? Or is it just me?
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Noone should have to defend themselves about what they want to brew or justify it to anyone... This is supposed to be about having fun. In whatever form it takes.

Don't be a troll about it.

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Old 11-25-2012, 12:07 AM   #3
kroach01
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Too much head eh?



Cut back on priming sugar or make sure it's done fermenting.
Or are you kegging?

 
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Old 11-25-2012, 12:08 AM   #4
bleme
 
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So far I have had a Porter, a RyePA and a WheatPA that did this to me.

 
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Old 11-25-2012, 12:16 AM   #5
hoppymonkey
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Are these bottled or kegged?

 
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Old 11-25-2012, 12:19 AM   #6
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Very easy to avoid when kegging. IF you get a keg that's over carbonated, you can actually do something about it and get it back to where it should be. Typically only takes a few days too. With bottles, you're pretty much boned. At best, you can try to get most into the glass and enjoy it once the carbonation level has gone back down towards normal. Or just use a HUGE glass so that it can contain the metric ton of foam coming from the bottle.
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Old 11-25-2012, 12:31 AM   #7
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They are bottled, using the Northern Brewer priming sugar calculator (dextrose).

I have also tried cooling the glass to the same temp as the beer and pre-wetting it but I still get loads and loads of head.

 
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Old 11-25-2012, 12:34 AM   #8
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How long are you chilling the bottle before opening? If you're not already, try a full week in the fridge. Also, use a room temp glass. You can try running cool/cold water into it, but I wouldn't chill the glass (effects the taste of the beer IME)...

BTW, how much sugar are you using in what size batch?? I would also try comparing the NB tool with the others out there.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-25-2012, 12:41 AM   #9
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No. Fortunately... unfortunately? And so it goes...
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Old 11-25-2012, 01:33 PM   #10
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I had the same issue with the second batch I ever brewed. It was midwest's Newcastle clone extract kit and i used 5oz priming sugar on bottling day. Was over carbed in the first week and by week 2 was overflowing out the bottle uncontrollably when opened, and the beer itself had a weird off flavor aftertaste. I did everything to specifications so I'm assuming I got some type of infection. I clean and sanitize very well but back then use to keep my bottling bucket open when bottling. The only thing I could come up with was something got inside the bucket when I was bottling! Now I always cover with a lid after adding my priming sugar! And use caution!! By week 3 still was overflowing out the bottle but thought it was still drinkable so handed some out to friends! BIG MISTAKE!! One of my buddies was driving home with a few bottles and one exploded in his brand new truck!! Luckily was on the floor in the back seat so no one was hurt! But was a mess to clean! I went home and dumped the remaining 2 cases! I also use John palmers Nomograph to determine a more accurate amount of priming sugar to use. Here's a link!

http://www.howtobrew.com/section1/chapter11-4.html
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