I've had a recurring problem with my last few batches of beer. After being bottled for one month, they have a perfect head and taste excellent. But, after another month, they are excessively carbonated and begin foaming over as soon as I pop the top on the bottle.
I have read the forums and tried to diagnose the problem, but it seems like I'm doing everything right:
Any help or recommendations would be well appreciated.
I have read the forums and tried to diagnose the problem, but it seems like I'm doing everything right:
- I don't believe I have contamination problems because the brews actually taste good, after the first month at the very least.
- Originally, I thought my problem was too high gravity at bottling. The last couple of batches, I have aerated the wort and successfully brought my final gravity down into the lower regions, 1.000 to 1.013. I've done the calculations and determined that I had better than expected attenuation from my yeast.
- I have followed the 1-2-3 rule, one week primary, two weeks secondary, three or more weeks bottling. The final gravity and clarity in the secondary are usually enough to tell me that I'm not bottling too early.
- I use approx. 3/4 cups of priming sugar per five gallons, which is normal. I dilute the sugar in water, put the solution in a bottling bucket, and rack the wort on top of it, then stir lightly, so I'm reasonably sure that the bottling sugar is being well distributed.
- I have at least 1.5" of head room in each bottle.
Any help or recommendations would be well appreciated.