rico567
Well-Known Member
When I started brewing almost 4 years ago, I pulled the "open too early" trick and got foamouts. Then I learned better, and waited. Never had the problem until my first batch of Black Pearl Porter (see recipes section) that I brewed last fall. Routine fermentation, put the priming sugar in that I always do (5 oz corn sugar, weighed), and for the first 4 months everything was fine. In fact, when I started drinking it I was getting plenty of carbonation but no head whatsoever. When I was down to 2-3 sixes, I started getting a head. Over the course of drinking the rest of the beer, it built and built. For the last six, I had to pour a 12 oz bottle into an imperial pint glass over the sink, an I'd still lose 1/4 of the beer to foaming out of the glass.
I tend to go with getting some sort of infection. This recipe uses both lactose and malto-dextrin.......maybe something started chewing on them after bottling....???
I tend to go with getting some sort of infection. This recipe uses both lactose and malto-dextrin.......maybe something started chewing on them after bottling....???