Recent content by lesticx

And how do you define "too carbed"?

Soo I think I primed my batch a bit too much. 3 months in primary, then to bottles with priming sugar. And now it's been about 6 weeks in the bottle. Open a bottle: it opens like a champagne bottle, and there's soo much bubbles that the bubbles somehow stir all the yeast from the bottom of...

I started a batch almost 2 months ago, in 2 separate plastic containers. I bottled the first one last week, it was really clear and smelled amazing! :) The other one, I haven't bottled yet. Was thinking about letting it age for a month or 2 more. Is this a good idea, or should I just bottle...