MikeGottsch
Member
A question on which I would appreciate input. I have an annual Oktoberfest party. Usually in January or February, I make a lager for that party (I live in Philadelphia). Never before, in 7 years, have I had an issue. This year, however, my lager foamed up when the bottles were opened, and lots of foam in the glass had to settle (the beer still tasted good). I used the correct amount of priming sugar (3/4 cup/5 oz.). I kept it stored in the basement until August, then refrigerated it for two months. (Basement gets quite hot in summer; still, I have never had this problem before). I would appreciate advice on what to do. My only thoughts were 1) undercarbonate, an idea I don't like; 2) make it in March (about as late as you can ferment a lager where I live); or 3) refrigerate it longer.