Originally Posted by BierMuncher
Does it foam at chilled temps? 3 weeks fermenting...I doubt you had much in the way of residual sugars. Storing in excessively warm surroundings could lead to some uber-fermentation.
It foams at cold temps. I'm letting a few bottles sit in the fridge for a week to see if time will help.
I also had the brilliant idea of opening a bottle, letting it foam out, then recapping it. I used a room temp bottle and the idea blew up in face, literally. I didn't know beer could shoot so high.
I used this yeast cake for my next batch of beer and added some dry yeast after a couple of weeks because I wasn't confident about the gravity reading. It dropped 8 points. So, i don't know if the yeast is having trouble finishing the job.