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sorry wyzazz I didn't see your post. I do exactly that.

this seems to have done the trick with the carbonation. Should I leave these them in the fridge from here on or take them back to room temp? What are your thoughts on the rotten eggs?

Nah It was from my local homebrew store Defalcos in Houston.

Aaaah holy crap... I'm gonna have to do the near freezing thing and re-cap. Any tips for this? Will getting them close to freezing stop them from erupting?

Here is the recipe, if this helps... TEXAS BOCK A Texas favorite! Medium amber-dark hue, mild in flavor. Drk version of American Pilsner 4 lbs. Old Bavarian Munich Blend 1/2 lb. dark malt extract 1 1/2 lb. brewery grade corn syrup 1/2 lb. Domestic Six-Row lager malt 1/2 lb. Belgian...

Sorry, it was brewed as an ale. My fear is that we had some cold nights during my primary and that my yeast went dormant. It was in primary for a week and secondary for 2 weeks.

Its been 2 weeks since my Texas Bock was bottled. Today I opened 3 and all of them were volcanic in nature. One smelled like rotten eggs and another tasted off. The third tasted ok but was just crazy explosive.... Any thoughts? Is the batch salvageable?

Has anyone had any luck brewing this as an extract recipe? This one of my favorites and I would love to have a clone.

Hey all, I am new to all of this, but can tell already by looking through the forums and drinking lots of beer I have a feeling I am going to enjoy "The Obsession". My wife bought the Mr. Beer kit for me knowing that I wanted to get into it but figured it would be better for me to...