Originally Posted by cdmackintosh
Yes it's on the surface. It doesn't cover the entire surface - only a white foam around the edge. I might check one after a week, to see if it is over carbed - then i might easy the cap off em all and re cap them after 2 weeks. Does that sound plausible?
You won't be able to tell if they're over carbed, until they're ACTUALLY carbed.
If you watch Poindexter's video on time lapsed carbonation, you will see that in many instances, before a beer is carbed it my gush, that's not from infection, or mixing of sugars, but because the co2 hasn't evened out- it hasn't been pulled fully into the beer. Think of it as there's a lot of co2 being generated and most of it is in the headspace, not in the beer, so there's still "over pressure" in the bottle, so it gushes when it is opened.
But when the beer is truly carbed it all evens out, across the bottles.
So opening a bottle early and having it gush, WON'T tell you if it's over carbed not.
Just wait the recommended three weeks at 70 we talk about and THEN check on your bottles.
It's a funny thing, eople who wait three weeks minimum, don't seem to start threads about problems with bottling....over carbed/undercarbed/tasting funny....
There ARE reasons we tell folks to wait afterall.
Like I said, bottle krausens are NOT unusual they're just rare to see, because most brewers just stick their beer in the closet and forgetabout it,
they don't hover over them checking for something they can't see any way, and panicking over something they can....