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Old 05-18-2014, 12:16 PM   #11
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I'm in agreement with:

1) You must have aroused the yeast in some way to make them go back and do some more work. Temperature increase? Agitation to return some to suspension.

Were all your gravity samples taken at roughly the same temps?

The only thing that I can add pertaining to the gushing is what was already mentioned about chilling.

After bottling and carbonation, the CO2 needs to be forced into the beer, which is done by putting them in the fridge for at least 4 or 5 days, I prefer to chill for a week.

Not chilling will sometimes cause the problems that you are having.

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Old 05-18-2014, 12:47 PM   #12
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I haven't been at this homebrewing thing for all that long, but I find that the standard advice to bottle after 3 stable gravity readings is about as foolproof as the pull-out method of birth control.

I've seen brews drop anywhere from 2 to 6 pts after bottling (then gushing when opened), even though they had stable gravity readings in the fermenter, sometimes for weeks before bottling.

I have become an advocate of doing a fast ferment test (FFT), especially on any new recipe / mash schedule / grain bill (or extract type/brand) you might try or develop, and certainly anytime you suspect you might have a stuck fermentation. I'm surprised that FFT is not referenced more on this forum, I think it could solve--or better yet, prevent!--many of the gusher issues new brewers have.

Some reading on FFT:

Post #4 in this thread shares some practical experience I've had dialing in carbonation on bottled brews that did not reach true FG:

(BTW, my numbers are empirically derived using excellent sanitation, a digital refractometer and a Zahm-Nagel carbonation tester. Working in a food and beverage lab does have its perks!)

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Old 05-19-2014, 02:40 PM   #13
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Well it looks like you all were dead on. I threw my bottles in the fridge and two days later, I just cracked one and got over-carbonation, but no gushing. Next time I'll just have to be a little more patient!

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Old 05-19-2014, 03:28 PM   #14
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I had the same experience than you and learned a few things along the way. What I do now after bottling is I let the bottles sit 2-5 weeks at room temperature for carbing (depending on the style/ABV), then 2 weeks in the fridge to let the yeast drop. At lower temp, the pressure is lower and the carbonation is perfect.

Patience is key.
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