I brewed the following recipe:
3 lbs Vienna Malt
2 lbs Pilsner
1 lb White Wheat
3 lbs Pilsner DME
Used 2 smack packs of Wyeast Kolsch style yeast. Brew date 5/21.
Fermented for six days in primary, bottled in 12 oz and 750 mL bottles using 4.1 oz of sucrose (I looked at various website to determine the right priming sugar weight). Bottled 5/27.
Two weeks later I had the first bottles and they tasted good. A tad over carbonated, but tasted good.
Over the next few weeks I had four of the 750 mL bottles explode in their boxes, but through last weekend the bottles still tasted good. Tonight, they taste bad and the 12 oz bottles are super-carbonated.
Where did I go wrong? Too much yeast? Too much priming sugar?
3 lbs Vienna Malt
2 lbs Pilsner
1 lb White Wheat
3 lbs Pilsner DME
Used 2 smack packs of Wyeast Kolsch style yeast. Brew date 5/21.
Fermented for six days in primary, bottled in 12 oz and 750 mL bottles using 4.1 oz of sucrose (I looked at various website to determine the right priming sugar weight). Bottled 5/27.
Two weeks later I had the first bottles and they tasted good. A tad over carbonated, but tasted good.
Over the next few weeks I had four of the 750 mL bottles explode in their boxes, but through last weekend the bottles still tasted good. Tonight, they taste bad and the 12 oz bottles are super-carbonated.
Where did I go wrong? Too much yeast? Too much priming sugar?