Hey guys, I have done a few batches of raspberry, blackberry and muscadine beers over the past year with great success (IMO at least). I have been letting them ferment for between 3-9 months. I usually begin consuming 2 weeks after bottling, and the fermentation is fine. However, I have noticed a few of the beers that I have let age in bottle for longer periods (6 months) have been way over-carbinated, to the point of exploding when I pop the cap, and basically renders them undrinkable. I am deducing that the beer is continuing to ferment/carbinate the longer it stays in the bottle. Would you concur with this? Assuming that is correct, should I let these beers ferment longer? I have heard you should/can give lambics up to 18 months to ferment. Do you think this will remedy my fermentaiton issue? Any info appreciated. Thanx!
Carbination over time...
- Thread starter Lumbee
- Start date
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You are correct. Your bottles probably have some Brett or wild bugs in them and are eating the sugars that brewers yeast cannot. You should get your bottles in a fridge ASAP or you run the risk of bottle bombs! The cold temps of a fridge will stop fermentation in the bottle and save you a nice mess.
Thanx for the response. Good tip on getting it in the fridge. I have a basment that stays nice and cool, so that where I'v been storing it, but I'm sure fridge temps would slow/stop fermentation.
Don't have the exact yeast handy but I think it was the Wy Rosair. I have been remiss about taking FG/SG measurements, but I plan to do so with future batches. Thanx!
Don't have the exact yeast handy but I think it was the Wy Rosair. I have been remiss about taking FG/SG measurements, but I plan to do so with future batches. Thanx!
