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Old 02-25-2013, 08:31 AM   #1
danceswithwolves
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Dec 2012
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So I made an ipa and it tastes amazing but when I open it, it foams/overflows so much to the point that I only have about 4 ounces left in the cup.



 
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Old 02-25-2013, 08:39 AM   #2
Ogri
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How big was the batch and how much sugar did you use to prime for carbonation? It could be that you used a bit too much priming sugar and it's over-carbonated. You can ease the cap off and let it vent a little then re-cap, just to relieve a bit of pressure. Probably wise to wear gloves and glasses on the off-chance of a bottlebomb or so.

How many bottles have you opened/tried? Are they all similar or is there varying degrees of gushing? If it wasn't from using too much priming sugar it could be the sign of an infection, in which case it might be better to drink them as soon as reasonably possible.



 
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Old 02-25-2013, 02:00 PM   #3
webby45wr
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How long have they been in the fridge prior to opening them? The cold forces the CO2 into the beer, which limits the gushing. I usually refrigerate my beers at least 5 days before opening.
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Old 02-25-2013, 02:13 PM   #4
dwtowler
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Feb 2013
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You could have a infected batch of beer on your hands.

 
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Old 02-25-2013, 02:17 PM   #5
nghtmre4u
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Or you bottled to early and the beer was not done fermenting
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Old 02-25-2013, 02:38 PM   #6
BobbiLynn
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Nov 2012
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That happens to me when I've bottled too early. The priming sugar mixes with yeast still in suspension and takes off fermenting in the bottle. How long did it stay in fermenter(s) before you bottled?

 
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Old 02-25-2013, 06:23 PM   #7
danceswithwolves
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Dec 2012
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Quote:
Originally Posted by BobbiLynn
That happens to me when I've bottled too early. The priming sugar mixes with yeast still in suspension and takes off fermenting in the bottle. How long did it stay in fermenter(s) before you bottled?
2 weeks. And then were bottles for two weeks. I think it has to do with me using honey instead of the sugar maybe?

 
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Old 02-25-2013, 06:32 PM   #8
fork
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Yes if you used too much honey that would cause overcarbonation. How much did you use and how much beer was there in the end. We can calculate if you added the right amount of sugar for bottle conditioning.

 
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Old 02-25-2013, 06:41 PM   #9
unionrdr
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Most of the time,if your beer hit FG before bottling,& you didn't use too much sugar in your priming solution,it's not been fridged or not long enough.
The compressed co2 in the head space acts as a nucleation point for the dissolved co2 to combine with,& gushes foam. It basically feeds off itself. Try fridging for at least 1 week. That should tame it down.
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Old 02-25-2013, 06:42 PM   #10
BobbiLynn
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2 weeks isn't always long enough. And with honey, one batch of honey can contain more sugar than another batch. And probably takes longer to break down than other sugars. I have bottled after 2 weeks when it was ready, and other times when 2 weeks wasn't long enough and the beer spewed everywhere when I opened it.

The beer should be clear when you bottle, otherwise the yeast in suspension will go crazy over the priming sugar, start fermenting again, and cause over-carbonation.

And what unionrdr said. Fridge it.



 
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