Hi everyone,
I posted a while ago about why my bottles were exploding and, low and behold, I was putting in about 3 times the amount of priming sugar as I should have! Moronic I know, so we don't have to go into that...
Now I'm left with about 3 batches worth (minus the nearly ENTIRE exploded case) of dangerously overcarbed beer. I was hoping I was out of the woods, but I've been labeling over the past week and overnight last night we thought someone broke into the house because a bomb went off!
This beer is a wedding brew, and the wedding is less than two weeks away! Basically, I have about 150 beers that need decarbed, or lessened. I have read on here, and been advised, to chill the beers and pop the caps to release the pressure. Obviously if I just pop them I have a foam mess, so I'm planning on just cracking them (with gloves and glasses) and allowing them to depressurize before recapping. My question is more of the techniques of doing this.
Here's my plan:
1) Chill the beer
2) Ease/bend caps to release pressure slowly as to not foam everywhere.
3) Repeat step 2 until caps are all off
4) Sit out overnight
5) Recap
Would that work?
-Or-
1) Should I do as I said above, going through a case or 2 at a time slowly 'cracking' the caps, not fully popping them at all, and leave them to slow release overnight?
2) Only let them sit for a few hours?
3) Dump into bottling bucket and redo?
- I've read this on here as well but don't exactly know how much primer to add to the bottling bucket once I dump them/how long to wait before rebottling?
Like I said, I'm less than 2 weeks out and obviously still have a bunch of stuff to finish up anyway, so I'm looking for the best, but the fastest, solution. At this point I just don't want the bartenders to sue me for glass shards...
Thanks for any help!
I posted a while ago about why my bottles were exploding and, low and behold, I was putting in about 3 times the amount of priming sugar as I should have! Moronic I know, so we don't have to go into that...
Now I'm left with about 3 batches worth (minus the nearly ENTIRE exploded case) of dangerously overcarbed beer. I was hoping I was out of the woods, but I've been labeling over the past week and overnight last night we thought someone broke into the house because a bomb went off!
This beer is a wedding brew, and the wedding is less than two weeks away! Basically, I have about 150 beers that need decarbed, or lessened. I have read on here, and been advised, to chill the beers and pop the caps to release the pressure. Obviously if I just pop them I have a foam mess, so I'm planning on just cracking them (with gloves and glasses) and allowing them to depressurize before recapping. My question is more of the techniques of doing this.
Here's my plan:
1) Chill the beer
2) Ease/bend caps to release pressure slowly as to not foam everywhere.
3) Repeat step 2 until caps are all off
4) Sit out overnight
5) Recap
Would that work?
-Or-
1) Should I do as I said above, going through a case or 2 at a time slowly 'cracking' the caps, not fully popping them at all, and leave them to slow release overnight?
2) Only let them sit for a few hours?
3) Dump into bottling bucket and redo?
- I've read this on here as well but don't exactly know how much primer to add to the bottling bucket once I dump them/how long to wait before rebottling?
Like I said, I'm less than 2 weeks out and obviously still have a bunch of stuff to finish up anyway, so I'm looking for the best, but the fastest, solution. At this point I just don't want the bartenders to sue me for glass shards...
Thanks for any help!