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Old 01-10-2013, 07:52 PM   #1
kcross13
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Jan 2011
Key West, Florida
Posts: 234
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I seem to keep having issues with stouts and porters, especially of being over carbed, or the co2 not absorbing enough. I start testing at two weeks, had a few explode, and then refrigerated some for two weeks for a total of five weeks, and still, open it and it all comes foaming out.

Am I not being patient enough? And is this indicative of darker beers?


(Of what I can salvage the tastes is fine)

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Old 01-10-2013, 09:38 PM   #2
jtejedor
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Sep 2010
Las Vegas
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Sounds like the beers were not completely fermented. Either that or infection. How long do you usually wait before bottling?

 
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Old 01-11-2013, 11:42 AM   #3
kcross13
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Jan 2011
Key West, Florida
Posts: 234
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At least a month, This one was three weeks primary then transferred to secondary for one week. Gravity had held steady. It is weird that it always happens to stouts and porters. I fixed the issue with other beers. Patients was the answer. If one had not exploded I wouldn't even think about it too much and just let it condition out.

 
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Old 02-10-2013, 02:07 PM   #4
kcross13
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Jan 2011
Key West, Florida
Posts: 234
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dumbed batch. too man bombs. thinking I bottled too early.

 
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