Recent content by Musicdan77

Quick story. A while ago I decided to go cheap and buy some apple cider from a local orchard and not the other. The issue is that after setting up carboy and pitching yeast, I discovered it was treated. With potassium sorbate. I attempted to correct the issue by making a starter and...

It is apparent that a good portion of my problem is the amount of priming sugar that I use. Next batch I will use less, along with good temperature control, should reduce this problem. One other thing here: mostly, the beer doesn't do "blow" when chilled in fridge, mostly when I grab one at...

another thought: what about saving some wort, after mashing/sparge, but before boil for priming? Lets just say on a typical 5 gallon, all grain home brew; how much am I talking here? Tried it once and liked the flavor it added, but didn't measure. Any thoughts?

I use the amount that I am given at the home brew store near me. Problem is, I am not 100% sure of its 5 ounces, 4 or 6. as for waiting, well that could be it, but after primary fermentation (1 week), I racked into a secondary for about 2 weeks.

Thanks for the suggestions. There has been the concern over dirty equipment and bottles. Unfortunately, I may have been brewing for several years, but I need to perfect my technique. ;)

I am at a total loss. I have been brewing several years now and I have had an acute problem of over fermentation in the bottle. That is, when I open the bottle it simply overflows foam like a volcano. I bottle condition all my beers with priming sugar, but the last batch I made (an IPA) has just...