Beer Foaming out of Bottle - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Beer Foaming out of Bottle

Reply
 
Thread Tools
Old 01-11-2013, 04:40 PM   #1
rilewedge
Recipes 
 
Jan 2012
Dayton, Ohio
Posts: 20
Liked 1 Times on 1 Posts



I just checked a batch of Belgian Ale I had bottled 20ish days ago. When I open a bottle it turns the entire bottle into foam. I had it refrigerated for a week before opening it.

Question: Did I add to much carbonation sugar? 4.4 OZ 5 gallon batch was blue in beer smith.

I did not check the end gravity (lazy and paying the price?). Was the beer not ready for bottling? 30 days in the fermenter with no bubbles in airlock for a week or so.

something else? infection?



 
Reply With Quote
Old 01-11-2013, 05:36 PM   #2
gregoreckbrews
Recipes 
 
Jul 2012
columbia, sc
Posts: 30
Liked 2 Times on 2 Posts


Sounds like infection since you went 30 days and didn't use too much sugar. (You didn't check FG, but you observed it go through fermentation, right?) Do you taste any funky Brettanomyces flavors in the beer (or foam in your case)? My friend had an entire batch of infected bottles. If he got them really cold, he could open a 22oz bottle and only lose maybe 1/4 of the bottle to foam. The beer was super funky, Brett flavored. In his case, the bottles would explode if left at room temperature, so you should be very careful.

You might want to test more bottles before doing anything drastic like dumping the batch, but be careful. Maybe you just got unlucky and picked the one foaming bottle to open.



 
Reply With Quote
Old 01-11-2013, 05:50 PM   #3
rilewedge
Recipes 
 
Jan 2012
Dayton, Ohio
Posts: 20
Liked 1 Times on 1 Posts


I have checked 4 through the fridge and all foamed away to nothing.
I dumped the full batch today all of them foamed and the ones I did taste were funky.
I did see it bubbling away early in the fermentation. I have been using dishwasher to sterilize looks like that's not enough or I did something silly in the process. I do try to keep everything clean and sanitary.

 
Reply With Quote
Old 01-11-2013, 06:03 PM   #4
duboman
Recipes 
 
Jul 2011
Glenview, IL
Posts: 6,368
Liked 508 Times on 470 Posts


You need to get in the habit of checking for FG, just because it sat for 30 days is no guarantee it was done. What if it got stuck?

IMO/IME dishwashers are not adequate for cleaning or sanitizing as it is difficult for the water to actually get up into the bottles thoroughly. You should be cleaning them with PBW or OXY and sanitizing with Star San, no rinse, don't fear the foam!

In addition, it's possible tat the 20 days was not long enough to fully carb and condition and even with a week in the fridge they may have just needed more time but my main guess is the batch got infected and you got gushers!
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

 
Reply With Quote
Old 01-11-2013, 06:05 PM   #5
JoesInBoston
Recipes 
 
May 2012
Boston, MA
Posts: 116
Liked 12 Times on 10 Posts


See the Revvy's response in this thread:

http://www.homebrewtalk.com/f39/what...ml#post3142476

 
Reply With Quote
Old 01-12-2013, 07:43 PM   #6
WyomingBrewer
Recipes 
 
Nov 2010
Worland, Wyoming
Posts: 418
Liked 35 Times on 30 Posts


I had gushers one time, but it was a really big beer. Russian Imperial Stout with a 22 lb grain bill. It took a good 6 months in the bottle for them to calm down. I tried one a month at least for a while and every one I popped went off like a volcano. First one caught me over a carpeted floor with white walls. Messy is all I can say. It was an incredible beer though once conditioned out, very good. It was 1.094 SG if I remember correctly and ended up at 1.024. Conditioning these big beers just takes longer. How big was your Belgian?
__________________
Big Horn Basin Brew Supply
728 Big Horn Ave
Worland, WY 82401
Brew What You Drink!

 
Reply With Quote
Old 01-14-2013, 01:25 AM   #7
rilewedge
Recipes 
 
Jan 2012
Dayton, Ohio
Posts: 20
Liked 1 Times on 1 Posts


Was not that big... 1.065 and shooting for a 1.017 FG

 
Reply With Quote
Old 01-15-2013, 12:49 AM   #8
usafbeerlover
Recipes 
 
Apr 2011
Charleston, sc
Posts: 36

Let them sit for longer. I had numerous batches do this once I switched to all grain. Usually six to eight weeks and you should be in the clear. If they are still doing after six then you should change your tubing,spigot and focus on really cleaning your bottles. Changed mine to be safe and let them sit for a minimum four weeks to sample.

 
Reply With Quote
Old 01-16-2013, 01:46 PM   #9
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,494
Liked 3619 Times on 3108 Posts


Well,he did say that they tasted funky. I'm betting on the infection. 20 days is one day shy of 3 weeks.,which should normally be fine for an average ale. My 2nd batch did that,& needed another week or so. But it def wasn't the gusher infection. It tasted fine at that point. This one doesn't,so I say infection was in the not-cleaned-so well bottles. Soak them in PBW for a day,then sanitize with starsan. I've even cleaned infected tubing this way & safely reused it.


__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Opened bottle keeps foaming dugan Beginners Beer Brewing Forum 8 09-04-2012 04:54 PM
Foaming out bottle jump General Beer Discussion 3 08-19-2012 03:42 AM
Beer Gas - Foaming Question nealperkins General Beer Discussion 10 10-12-2010 03:22 PM
beer foaming and spitting tfetter Kegerators & Keezers 5 03-18-2010 02:36 PM
Better-Bottle Advice, We've Got FOAMING! schweaty Beginners Beer Brewing Forum 17 10-01-2008 04:41 AM


Forum Jump